Tuna Casserole Recipe

Egg noodles: These provide the base for the casserole, offering a hearty and satisfying texture.

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

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

Cream of mushroom soup: This soup acts as the creamy binder that holds the casserole together.

Shredded cheddar cheese: Adds a rich, cheesy flavor that complements the other ingredients.

Milk: Helps to create a smooth and creamy sauce for the casserole.

Breadcrumbs: Sprinkled on top for a crunchy, golden-brown crust.

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 they become perfectly crispy during baking.

• egg noodles - Substitute with whole wheat pasta: Whole wheat pasta offers a healthier alternative with more fiber and nutrients.

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

• drained tuna - Substitute with canned chicken: Canned chicken provides a similar texture and protein content.

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

• frozen peas - Substitute with fresh green beans: Fresh green beans add a crunchy texture and similar nutritional benefits.

• frozen peas - Substitute with frozen corn: Frozen corn offers a sweet flavor and similar cooking convenience.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup provides a similar creamy consistency and flavor.

• cream of mushroom soup - Substitute with homemade white sauce: A homemade white sauce made with butter, flour, and milk can replace the canned soup for a fresher taste.

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

• shredded cheddar cheese - Substitute with 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 coconut milk: Coconut milk adds a creamy texture and a subtle coconut flavor.

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

• 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 cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the casserole in the refrigerator for up to 3-4 days. This ensures the egg noodles and other ingredients remain fresh.
• For longer storage, consider freezing the casserole. Portion it into individual servings or keep it whole, depending on your preference.
• To freeze, wrap the casserole tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer method helps prevent freezer burn.
• Label the container with the date and contents. This will help you keep track of how long it has been stored.
• When ready to reheat, thaw the casserole in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat in the oven at 350°F (175°C) until heated through, typically about 20-25 minutes. If reheating from frozen, it may take up to 45 minutes.
• To keep the breadcrumbs topping crispy, consider adding a fresh layer before reheating. This will give your casserole that delightful crunch.
• Enjoy your reheated tuna casserole as if it were freshly baked!

• 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, and bake for about 20-25 minutes or until it's heated through.

• For a quicker option, 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 as described above, then transfer it to an oven-safe dish and place it under the broiler for 2-3 minutes until the breadcrumbs are golden and crunchy.

• For stovetop reheating, place the casserole in a non-stick skillet over medium heat. Add a splash of milk or cream of mushroom soup to keep it moist. Stir occasionally until it's heated through, about 5-7 minutes.

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

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

• Colander: Used to drain the cooked egg noodles after boiling.

• 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 ingredients like milk, shredded cheddar cheese, and breadcrumbs.

• 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 serve the casserole after it has cooled for a few minutes.

Pre-cook the noodles: Cook the egg noodles in advance and store them in the fridge. This will save you time when assembling the casserole.

Use canned peas: Instead of frozen peas, use canned peas to skip the thawing step.

Shred cheese ahead: Shred the cheddar cheese beforehand and store it in an airtight container.

Mix in the baking dish: Combine all ingredients directly in the baking dish to save on cleanup time.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to avoid making them from scratch.