Tuna Casserole Recipe

Egg noodles: A type of pasta that is often used in casseroles and soups. They cook quickly and have a tender texture.

Tuna: Canned tuna is a convenient and protein-rich ingredient that adds a savory flavor to the casserole.

Frozen peas: These add a pop of color and a sweet, fresh flavor to the dish. They also provide additional nutrients.

Cream of mushroom soup: This canned soup acts as a creamy base for the casserole, adding depth and richness to the flavor.

Cheddar cheese: Shredded cheddar melts beautifully and adds a sharp, tangy taste to the casserole.

Milk: Used to thin out the soup and create a smoother sauce for the casserole.

Breadcrumbs: These create a crispy, golden topping that contrasts nicely with the creamy casserole underneath.

When preparing the breadcrumbs for the topping, consider toasting them lightly in a pan with a bit of butter before adding them to the casserole. This will give the breadcrumbs a richer flavor and a more satisfying crunch, enhancing the overall texture of the dish.

• egg noodles - Substitute with whole wheat pasta: Provides a similar texture and is a healthier option with more fiber.

• egg noodles - Substitute with gluten-free pasta: Ideal for those with gluten intolerance or celiac disease.

• tuna - Substitute with canned chicken: Offers a similar protein content and texture, making it a good alternative for those who don't prefer fish.

• tuna - Substitute with salmon: Provides a richer flavor and is packed with omega-3 fatty acids.

• frozen peas - Substitute with frozen green beans: Adds a similar color and nutritional value while providing a slightly different texture.

• frozen peas - Substitute with diced carrots: Adds a touch of sweetness and a similar nutritional profile.

• cream of mushroom soup - Substitute with cream of chicken soup: Offers a similar creamy texture and flavor profile.

• cream of mushroom soup - Substitute with homemade white sauce: Made with butter, flour, and milk, it provides a customizable and fresh alternative.

• shredded cheddar cheese - Substitute with mozzarella cheese: Melts well and offers a milder flavor.

• shredded cheddar cheese - Substitute with gruyere cheese: Adds a nutty and rich flavor, enhancing the overall taste of the casserole.

• milk - Substitute with almond milk: A dairy-free alternative that maintains the creamy texture.

• milk - Substitute with chicken broth: Adds a savory depth of flavor while keeping the casserole moist.

• breadcrumbs - Substitute with crushed cornflakes: Provides a crunchy texture and a slightly sweet flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Offers a lighter, crispier texture compared to regular breadcrumbs.

• Allow the tuna casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole to an airtight container. If you prefer, you can also use a baking dish with a tight-fitting lid.
• Store the container in the refrigerator for up to 3-4 days. Make sure to label it with the date to keep track of its freshness.
• For longer storage, consider freezing the tuna casserole. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, you can portion the casserole into individual servings and place them in freezer-safe containers.
• When freezing, label the containers with the date and contents. The casserole can be frozen for up to 2-3 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes, or until warmed through.
• If reheating from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.
• For a quicker reheating option, you can use the microwave. Place a portion of the casserole on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, or until hot.
• To maintain the crispy topping, you can briefly broil the reheated casserole in the oven for a few minutes. Keep a close eye to avoid burning the breadcrumbs and cheese.

• Preheat your oven to 350°F (175°C). Place the leftover tuna casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for 20-25 minutes, or until it is heated through and bubbly. For a crispy top, remove the foil during the last 5 minutes of reheating.

• If you prefer using a microwave, transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue to heat in 1-minute intervals if necessary, until the casserole is hot throughout.

• For a stovetop method, place the leftover casserole in a non-stick skillet over medium-low heat. Add a splash of milk or broth to keep it moist. Cover the skillet and heat for about 10-15 minutes, stirring occasionally, until the casserole is warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish and cover it with foil. Heat for 10-15 minutes, checking halfway through to ensure it doesn't dry out. Remove the foil for the last few minutes to crisp up the top.

• Oven: Used to bake the casserole at 350°F (175°C) until it is bubbly and golden brown on top.

• Pot: Used to cook the egg noodles according to the package directions.

• Colander: Used to drain the cooked egg noodles.

• Mixing bowl: Used to combine the tuna, peas, cream of mushroom soup, milk, and half of the shredded cheese.

• Wooden spoon: Used to stir the cooked noodles into the mixture and mix well.

• Baking dish: Used to transfer the mixture into for baking.

• Measuring cups: Used to measure out the milk, shredded cheddar cheese, and breadcrumbs.

• Can opener: Used to open the can of tuna and the can of cream of mushroom soup.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

Use pre-cooked noodles: Save time by using pre-cooked egg noodles that just need reheating.

Frozen peas: Opt for frozen peas instead of fresh ones to skip the washing and shelling.

Pre-shredded cheese: Use pre-shredded cheddar cheese to avoid grating it yourself.

One-pot method: Mix all ingredients in one pot to reduce clean-up time.

Quick bake: Preheat the oven while preparing the mixture to ensure a quick bake.

Breadcrumbs shortcut: Use store-bought breadcrumbs to save the step of making your own.