Tuna Casserole Recipe

Egg noodles: These are the base of the casserole, providing a hearty texture.

Tuna: Canned tuna adds a savory, protein-rich element to the dish.

Frozen peas: These add a pop of color and a touch of sweetness.

Cream of mushroom soup: This creates a creamy, flavorful sauce that binds the ingredients together.

Milk: Helps to thin out the soup and create a smoother sauce.

Cheddar cheese: Adds a rich, cheesy flavor and a gooey texture.

Breadcrumbs: Provides a crispy, golden topping for the casserole.

When preparing the breadcrumbs topping for the tuna casserole, consider toasting them lightly in a skillet with a bit of butter before sprinkling them on top. This extra step adds a delightful crunch and a richer flavor to the finished dish.

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

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

• drained tuna - Substitute with canned chicken: Offers a similar texture and protein content for those who prefer poultry.

• drained tuna - Substitute with canned salmon: Adds a different flavor profile and is rich in omega-3 fatty acids.

• frozen peas - Substitute with frozen green beans: Provides a similar color and texture while adding a slightly different taste.

• frozen peas - Substitute with frozen corn: Adds a sweet flavor and a pop of color to the dish.

• cream of mushroom soup - Substitute with cream of chicken soup: Offers a different flavor while maintaining the creamy consistency.

• cream of mushroom soup - Substitute with homemade white sauce: Allows for control over ingredients and can be seasoned to taste.

• milk - Substitute with unsweetened almond milk: Suitable for those who are lactose intolerant or prefer a dairy-free option.

• milk - Substitute with evaporated milk: Provides a richer and creamier texture.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Offers a milder flavor and melts well.

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Adds a nutty flavor and creamy texture.

• breadcrumbs - Substitute with crushed cornflakes: Adds a crunchy texture and can be a gluten-free option.

• breadcrumbs - Substitute with panko breadcrumbs: Provides a lighter and crispier topping.

• Allow the tuna casserole to cool to room temperature before storing or freezing. This prevents condensation and sogginess.

• For short-term storage, transfer the casserole to an airtight container. Refrigerate for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in individual portions.

• To freeze, portion the casserole into individual servings or keep it whole. Wrap each portion tightly with plastic wrap, then aluminum foil, or place in a freezer-safe container. This double layer prevents freezer burn.

• Label the containers with the date and contents. Frozen tuna casserole can be stored for up to 2-3 months.

• When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 20-30 minutes, or until heated through. If reheating from frozen, cover with foil and bake for 45-60 minutes, removing the foil for the last 10 minutes to crisp the top.

• For a crispy topping, add a fresh layer of breadcrumbs and shredded cheddar cheese before reheating. This ensures a delightful texture even after freezing.

• Avoid freezing casserole with high water content vegetables like zucchini or tomatoes, as they can become mushy upon reheating. Stick to ingredients like peas and tuna that hold up well in the freezer.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tuna casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly.

• Microwave Method:

  1. Transfer a portion of the tuna casserole to a microwave-safe plate.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Stovetop Method:

  1. Place the tuna casserole in a non-stick skillet.
  2. Add a splash of milk or cream of mushroom soup to keep it moist.
  3. Cover the skillet with a lid and heat over medium-low heat.
  4. Stir occasionally until the casserole is heated through, about 10-15 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tuna casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat for 10-15 minutes, checking halfway through to ensure it doesn't dry out.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the tuna casserole in a toaster oven-safe dish.
  3. Cover with aluminum foil.
  4. Heat for 15-20 minutes, or until the casserole is warmed through and the cheese is melted.

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

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

• Colander: Used to drain the cooked egg noodles.

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

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

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

• Wooden spoon: Used to mix the ingredients together in the mixing bowl.

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

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-cook the noodles: Cook the egg noodles ahead of time and store them in the fridge. This way, you can quickly assemble the casserole when you're ready.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Frozen peas: No need to thaw the frozen peas; just mix them directly into the casserole mixture.

One-bowl mixing: Combine all ingredients in one large mixing bowl to minimize cleanup.

Breadcrumb topping: Use store-bought breadcrumbs to save the time of making your own.