Tuna Casserole Recipe

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

Condensed cream of mushroom soup: This adds a creamy and savory flavor to the dish.

Milk: Used to thin out the soup and create a smooth sauce.

Frozen peas: Adds a pop of color and a sweet, fresh flavor.

Tuna: Provides protein and a distinct, savory taste.

Shredded cheddar cheese: Melts on top to create a gooey, cheesy layer.

Bread crumbs: Adds a crunchy topping to the casserole.

Melted butter: Mixed with the bread crumbs to help them brown and crisp up.

When preparing the egg noodles, ensure they 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 casserole.

• 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.

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

• condensed cream of mushroom soup - Substitute with homemade cream sauce: Mix milk, flour, and butter with sautéed mushrooms for a fresh and preservative-free alternative.

• milk - Substitute with almond milk: A dairy-free option that still provides creaminess.

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

• frozen peas - Substitute with fresh peas: Provides a fresher taste and texture.

• frozen peas - Substitute with frozen mixed vegetables: Adds variety and additional nutrients to the dish.

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

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

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

• shredded cheddar cheese - Substitute with parmesan cheese: Adds a sharp, nutty flavor and enhances the overall taste.

• bread crumbs - Substitute with crushed cornflakes: Provides a crunchy texture and is gluten-free.

• bread crumbs - Substitute with panko bread crumbs: Offers a lighter, crispier texture.

• melted butter - Substitute with olive oil: A healthier fat option that adds a subtle flavor.

• melted butter - Substitute with margarine: A dairy-free alternative that still provides richness.

• Allow the tuna casserole to cool completely after baking. This prevents condensation, which can make the dish soggy.

• For storing in the refrigerator:

  1. Transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
  2. Store in the refrigerator for up to 3-4 days.
  3. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.

• For freezing:

  1. Once the tuna casserole has cooled, portion it into individual servings or keep it whole, depending on your preference.
  2. Wrap each portion tightly with plastic wrap and then with aluminum foil, or place them in airtight freezer-safe containers.
  3. Label each package with the date and contents to keep track of freshness.
  4. Freeze for up to 2-3 months for optimal flavor and texture.

• Reheating from frozen:

  1. Thaw the tuna casserole in the refrigerator overnight for best results.
  2. Preheat your oven to 350°F (175°C).
  3. Remove any plastic wrap and cover the casserole with aluminum foil.
  4. Bake for 20-30 minutes or until heated through. If reheating individual portions, microwave on high for 2-3 minutes, checking and stirring halfway through.

• Tips for maintaining texture and flavor:

  1. Avoid freezing the bread crumb topping. Instead, add fresh bread crumbs mixed with melted butter just before reheating in the oven to retain the crunchy texture.
  2. If the casserole seems dry after reheating, add a splash of milk or cream of mushroom soup to restore moisture.
  3. For added freshness, sprinkle some freshly grated cheddar cheese on top before reheating.

• 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 about 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a crispy top, use the broiler. First, reheat the casserole in the microwave for 2-3 minutes. Then, transfer it to an oven-safe dish and place it under the broiler for 2-3 minutes until the top is bubbly and golden brown.

• For stovetop reheating, place the casserole in a non-stick skillet over medium heat. Add a splash of milk or broth to keep it moist. Stir occasionally and heat until warmed through, about 5-7 minutes.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish and heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook.

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

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

• Colander: Used to drain the cooked egg noodles.

• Large bowl: Used to combine the soup, milk, peas, tuna, and cooked noodles.

• 9x13 inch baking dish: Used to pour the mixture into and bake the casserole.

• Small bowl: Used to mix the bread crumbs and melted butter.

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

• Measuring cups: Used to measure out the milk, bread crumbs, and other ingredients.

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

• 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 noodles: Cook and drain the egg noodles ahead of time and store them in the fridge.

Use pre-shredded cheese: Save time by using shredded cheddar cheese from the store.

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

One-bowl mixing: Combine cream of mushroom soup, milk, peas, tuna, and noodles in one bowl to minimize cleanup.

Pre-make breadcrumb topping: Mix bread crumbs and melted butter in advance and store in an airtight container.