Tuna Casserole
A comforting, quick-to-prepare tuna casserole that combines nostalgic flavors with budget-friendly ingredients, perfect for weeknight meals.
Ingredients
Main Ingredients
- 8 ounces egg noodles The classic vehicle for holding sauce.
- 2 cans (5 ounces each) flaked tuna in water, drained The main protein source.
- 1 cup frozen sweet peas A pop of color and sweetness.
- 1 can (10.5 ounces) cream of mushroom soup The binder; use lighter version if desired.
- 1 cup milk Thins the soup and creates a silky sauce.
- 1 cup shredded cheddar cheese Half goes into the mix, half on top.
- 1 cup breadcrumbs For the crispy top; use panko for lighter crunch.
- to taste salt and pepper Season carefully.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package directions, shaving 1-2 minutes off the time for slightly underdone noodles. Drain and set aside.
- Drain the tuna thoroughly and flake it into a large mixing bowl.
- Combine the cooked noodles, flaked tuna, frozen peas, cream of mushroom soup, milk, half of the shredded cheddar cheese, and season with salt and pepper. Mix gently until evenly coated.
- Pour the mixture into a greased 9x13 baking dish and spread it evenly.
- Sprinkle the remaining cheddar cheese and breadcrumbs on top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until heated through and the top is golden brown and crispy.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in microwave or oven for best results. This casserole freezes well; cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 3g
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