Tuna Casserole Recipe

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

Tuna: Adds protein and a savory flavor to the dish.

Frozen peas: Brings a pop of color and a touch of sweetness.

Cream of mushroom soup: Acts as the creamy binder that holds everything together.

Shredded cheddar cheese: Melts into the casserole, adding a rich and cheesy flavor.

Milk: Helps to thin out the soup and create a smooth consistency.

Breadcrumbs: Provides a crunchy topping that contrasts with the creamy casserole.

When preparing this tuna casserole, ensure that the egg noodles are cooked al dente. This means they should be firm to the bite, as they will continue to cook in the oven. Overcooking the noodles initially can result in a mushy texture in the final dish. Additionally, for a richer flavor, consider using whole milk instead of skim milk, and mix in a tablespoon of butter with the breadcrumbs before sprinkling them on top to achieve a golden, crispy crust.

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

• egg noodles - Substitute with gluten-free pasta: For those with gluten intolerance, gluten-free pasta offers a similar consistency without the gluten.

• drained tuna - Substitute with canned chicken: Canned chicken has a similar texture and protein content, making it a good alternative.

• drained tuna - Substitute with cooked salmon: Cooked salmon offers a richer flavor and similar protein content.

• frozen peas - Substitute with frozen green beans: Frozen green beans provide a similar texture and nutritional profile.

• frozen peas - Substitute with frozen corn: Frozen corn adds a sweet flavor and similar texture.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup offers a similar creamy consistency with a different flavor profile.

• cream of mushroom soup - Substitute with homemade white sauce: A homemade white sauce made with butter, flour, and milk can replicate the creamy texture without the canned soup additives.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Shredded mozzarella provides a milder flavor and similar melting properties.

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Shredded Swiss cheese offers a nutty flavor and melts well.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency.

• milk - Substitute with chicken broth: Chicken broth adds a savory flavor and can be used to thin the mixture.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a crunchy texture similar to breadcrumbs.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crispier texture.

• 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 divide it into individual portions for easier reheating.
• Store the container in the refrigerator if you plan to consume the casserole within 3-4 days. This will keep the egg noodles and cheddar cheese fresh.
• For longer storage, wrap the casserole tightly with plastic wrap and then with aluminum foil. This double layer helps prevent freezer burn and maintains the dish's flavor.
• Label the container with the date and contents to keep track of its freshness.
• Place the wrapped casserole in the freezer, where it can be stored for up to 2-3 months.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This gradual thawing helps maintain the texture of the breadcrumbs and peas.
• Preheat your oven to 350°F (175°C) and bake the thawed casserole for 20-25 minutes, or until it is heated through and the top is crispy.
• If reheating from frozen, cover the casserole with aluminum foil and bake for 45-50 minutes. Remove the foil for the last 10 minutes to allow the top to become golden brown.
• For a quicker option, reheat individual portions in the microwave. Place the portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• 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 about 20-25 minutes, or until the casserole is heated through.
  5. Remove the foil for the last 5 minutes to allow the top to crisp up 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 corner open to vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Check the temperature and continue heating in 30-second intervals until hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover tuna casserole to the skillet, breaking it up slightly.
  4. Stir occasionally and cook for about 5-7 minutes, or until heated through.
  5. If it seems dry, add a splash of milk or cream of mushroom soup to moisten it.

• 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. Heat for about 10-15 minutes, checking halfway through.
  5. Remove the foil for the last 3-5 minutes to allow the top to crisp up again.

• 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 cooked noodles, tuna, peas, cream of mushroom soup, shredded cheddar cheese, and milk.

• Baking dish: Used to transfer the mixture and spread it out evenly for baking.

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

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

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

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

• Spatula: Used to spread the mixture evenly in the baking dish and to serve the casserole once it's done.

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

Frozen peas: Opt for frozen peas which are already prepped and ready to use.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to skip the grating step.

One-pot cooking: Mix all ingredients in the same pot you used to cook the noodles to reduce dishwashing.

Quick bake: Use a shallow baking dish for faster and more even cooking.

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