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 slight sweetness.

Cream of mushroom soup: Acts as the creamy binder for the casserole.

Cheddar cheese: Adds a rich, cheesy flavor.

Milk: Helps to create a smooth and creamy sauce.

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

When preparing the breadcrumbs for the tuna casserole, consider toasting them lightly in a skillet with a bit of butter before sprinkling them over the top. This will add an extra layer of flavor and a delightful crunch to your dish.

• egg noodles - Substitute with whole wheat pasta: Whole wheat pasta provides more fiber and nutrients compared to regular egg noodles.

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

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

• drained tuna - Substitute with cooked salmon: Cooked salmon provides a richer flavor and is high in omega-3 fatty acids.

• frozen peas - Substitute with fresh peas: Fresh peas have a more vibrant flavor and texture.

• frozen peas - Substitute with frozen green beans: Green beans add a different texture and are equally nutritious.

• 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 be a healthier and customizable option.

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

• shredded cheddar cheese - Substitute with grated Parmesan cheese: Parmesan cheese adds a sharp, nutty flavor and melts nicely.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles.

• milk - Substitute with chicken broth: Chicken broth adds a savory depth of flavor and can be used for a lighter option.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a crunchy texture and are gluten-free.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, offering a different texture.

• Allow the tuna casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole into an airtight container. If you prefer, you can also use a resealable plastic bag, but make sure to remove as much air as possible to maintain freshness.
• Label the container or bag with the date and contents. This ensures you know exactly what it is and when it was made.
• Store the container in the refrigerator if you plan to consume the casserole within 3-4 days. For longer storage, place it in the freezer.
• To freeze, wrap the container in a layer of aluminum foil for extra protection against freezer burn. This is especially useful if you’re using a baking dish that doesn’t have a tight-fitting lid.
• When ready to reheat, if frozen, transfer the casserole to the refrigerator to thaw overnight. This gradual thawing process helps maintain the texture and flavor.
• Preheat your oven to 350°F (175°C) for reheating. Place the thawed casserole in an oven-safe dish if it’s not already in one.
• Cover the dish with aluminum foil to prevent the breadcrumbs from burning. Heat for about 20-25 minutes, or until the casserole is heated through.
• For a crispy topping, remove the foil during the last 5 minutes of reheating. This will give the breadcrumbs a nice, golden finish.
• If reheating a single portion, you can use a microwave. Place the portion in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, stirring 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. If it's already in one, you're good to go.
  3. Cover the dish with aluminum foil to prevent the breadcrumbs from burning.
  4. Heat for about 20-25 minutes, or until the casserole is heated through. Remove the foil for the last 5 minutes to crisp up the top.

• Microwave Method:

  1. Transfer a portion of the tuna casserole to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second increments if necessary.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of milk or cream of mushroom soup to the skillet to prevent sticking and add moisture.
  3. Add the leftover tuna casserole to the skillet.
  4. Stir occasionally and heat for about 5-7 minutes, or until warmed through.

• 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 to prevent the breadcrumbs from burning.
  4. Heat for about 10-15 minutes, checking halfway through. Remove the foil for the last few 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 the 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 hold the casserole mixture and bake it in the oven.

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

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

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

• Spatula: Used to spread the casserole 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. They only need to be heated, not boiled.

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

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

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

Quick breadcrumbs: Use store-bought breadcrumbs instead of making your own to save a few extra minutes.