Classic Tuna Casserole Recipe
Tuna casserole is a timeless comfort food that brings warmth and satisfaction to any dinner table. This creamy, hearty dish combines tender egg noodles, flaky tuna, and a rich sauce that has made it a beloved staple in kitchens for generations.
The beauty of this recipe lies in its simplicity and versatility-it comes together in minutes and requires just a handful of pantry ingredients. You’ll love how this one-dish wonder delivers restaurant-quality comfort food that your whole family will enjoy.
Nutrition Facts
Per 100 g of tuna casserole:
- Calories: 145 kcal
- Protein: 12 g
- Carbohydrates: 14 g
- Fat: 5 g
- Fiber: 0.5 g
- Sodium: 420 mg
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) canned tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
Step-by-Step Instructions
1. Preheat the oven
Start by preheating your oven to 350°F (175°C). This ensures that your casserole will bake evenly and develop that golden, bubbly texture you’re looking for. A properly heated oven makes all the difference in achieving consistent results.
2. Cook the egg noodles
Bring a large pot of salted water to a boil and add the egg noodles. Cook according to package directions until al dente, which typically takes 6-8 minutes. You want the noodles to have a slight firmness since they’ll continue cooking in the oven.
Drain the noodles in a colander and set aside.
3. Prepare the sauce base
In a large mixing bowl, combine the cream of mushroom soup with the milk, stirring until smooth and well combined. This creamy base will coat your noodles and tuna beautifully.
Make sure there are no lumps in the mixture by stirring thoroughly.
4. Add the tuna and vegetables
Gently fold the drained canned tuna into the soup mixture, breaking it up slightly with your spoon. Add the frozen peas and stir until everything is evenly distributed. The frozen peas will add a pop of color and fresh vegetable flavor to your casserole.
5. Combine noodles with the mixture
Add the cooked egg noodles to the tuna and sauce mixture, stirring gently to coat every noodle. Season with salt, pepper, and garlic powder to taste. Fold in the shredded cheddar cheese for extra flavor and richness.
6. Transfer to a baking dish
Lightly grease a 9×13 inch baking dish with butter or cooking spray. Pour the entire tuna noodle mixture into the prepared dish and spread it evenly. This ensures even cooking and consistent texture throughout.
7. Prepare the topping
In a small bowl, combine the breadcrumbs with the melted butter, mixing until the breadcrumbs are evenly coated. This creates a golden, crispy topping that contrasts beautifully with the creamy casserole below.
Sprinkle this mixture evenly over the top of your casserole.
8. Bake until golden
Place the casserole in your preheated oven and bake for 25-30 minutes until the top is golden brown and the edges are bubbling. You’ll know it’s done when a fork inserted into the center comes out hot and the sauce is bubbling around the edges.
9. Rest before serving
Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and makes serving much easier. Your kitchen will smell absolutely wonderful at this point!
Tips for Variations or Side Dishes
You can easily customize this recipe to suit your preferences. Try adding diced bell peppers, sliced mushrooms, or corn for extra vegetables. For a crunch, substitute panko breadcrumbs for regular breadcrumbs on top.
You can also use cream of chicken soup instead of mushroom soup for a different flavor profile.
For side dishes, pair your tuna casserole with a simple green salad dressed with vinaigrette. Steamed broccoli or roasted asparagus provides a nice complement to the richness of the casserole.
Garlic bread or dinner rolls are perfect for soaking up any extra sauce.
Serving Suggestions
Serve your tuna casserole hot directly from the baking dish, scooping generously onto plates. A sprinkle of fresh parsley on top adds color and a hint of freshness. This dish is perfect as a main course and serves 4-6 people depending on appetite.
Leftovers reheat beautifully in a 350°F oven for about 15 minutes, making this an excellent choice for meal prep.
FAQ
1. Can I use fresh tuna instead of canned?
Fresh tuna can work, but you’ll need to cook and flake it first, which takes additional time and effort. Canned tuna is more convenient and delivers consistent results, making it the better choice for this quick weeknight dinner.
If you do use fresh tuna, use about 1.5 cups of cooked, flaked tuna.
2. How should I store leftovers?
Store any remaining casserole in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months-just thaw it overnight in the fridge before reheating.
3. Can I make this casserole ahead of time?
Absolutely! Prepare the casserole up to the baking step, cover it with foil, and refrigerate for up to 24 hours. Simply add 5-10 extra minutes to the baking time if cooking from cold.
4. What if I don’t have cream of mushroom soup?
Cream of chicken or cream of celery soup works equally well as substitutes. You can also make a simple sauce from scratch using butter, flour, and chicken broth if you prefer to avoid canned soup.
5. Is there a way to make this recipe lighter?
Use low-fat milk and reduced-fat cream soup to cut down on calories. Replace regular cheese with a reduced-fat version, and use less butter in the breadcrumb topping. These small changes maintain great flavor while reducing the fat content.
