Tuna Casserole Recipe

Egg noodles: A type of pasta that cooks quickly and is perfect for casseroles.

Tuna: Canned fish that adds protein and flavor to the dish.

Frozen peas: Adds a pop of color and sweetness to the casserole.

Cream of mushroom soup: A canned soup that provides a creamy base for the casserole.

Cheddar cheese: Shredded cheese that melts beautifully and adds a rich flavor.

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

Breadcrumbs: Used to create a crispy, golden topping for the casserole.

When preparing the breadcrumbs for the tuna casserole, consider toasting them lightly in a skillet with a bit of butter before sprinkling them on top. This will add an extra layer of flavor and ensure a crispier, golden-brown topping.

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

• drained tuna - Substitute with canned chicken: Canned chicken offers a similar protein content and texture, making it a good alternative for those who do not prefer fish.

• frozen peas - Substitute with frozen green beans: Frozen green beans provide a similar color and nutritional profile, adding a slight crunch to the casserole.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup offers a similar creamy consistency and flavor, making it a suitable replacement.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Shredded mozzarella cheese melts well and provides a mild flavor that complements the other ingredients.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that maintains the creamy texture without altering the flavor significantly.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes add a crunchy texture and can be a gluten-free option if needed.

• Allow the tuna casserole to cool completely before storing. This prevents condensation, which can make the dish soggy.
• For short-term storage, transfer the casserole to an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• If you plan to freeze the casserole, portion it into individual servings. This makes reheating easier and reduces waste.
• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating and maintains the texture.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed casserole in an oven-safe dish and cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through.
• For a crispy topping, remove the foil during the last 5 minutes of reheating.
• Alternatively, you can reheat individual portions in the microwave. Place the portion in a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
• If the casserole seems dry after reheating, add a splash of milk or cream of mushroom soup to restore its creamy texture.

• 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 the breadcrumbs from burning.
  4. Bake for 20-25 minutes, or until the casserole is heated through.
  5. Remove the foil for the last 5 minutes to let the top get crispy again.

• Microwave Method:

  1. Transfer a portion of the tuna casserole to a microwave-safe dish.
  2. Add a splash of milk or cream of mushroom soup to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Continue microwaving in 1-minute increments until heated through.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover tuna casserole to the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes.
  5. If the casserole seems dry, add a splash of milk or cream of mushroom soup.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover tuna casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the breadcrumbs from burning.
  4. Air fry for 10-15 minutes, checking halfway through.
  5. Remove the foil for the last 3-5 minutes to crisp up the top.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

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

• Colander: Used to drain the cooked egg noodles.

• Large mixing bowl: Used to combine the tuna, peas, cream of mushroom soup, cheddar cheese, and milk.

• Wooden spoon: Used to stir the mixture and ensure all ingredients are evenly coated.

• Baking dish: Used to transfer the mixture and bake the casserole.

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

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

• Spatula: Used to spread the mixture evenly in the baking dish.

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

Use pre-cooked noodles: Save time by using pre-cooked egg noodles from the store. This eliminates the need to boil and drain them.

Frozen vegetables: Opt for frozen peas instead of fresh ones. They are already prepped and just need to be mixed in.

Canned soup: Use cream of mushroom soup directly from the can. No need to make a separate sauce.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to avoid the time-consuming task of grating it yourself.

Breadcrumbs: Use store-bought breadcrumbs to skip making your own.