Tuna Noodle Casserole Recipe

Egg noodles: These are the base of the casserole, providing a hearty texture and absorbing the flavors of the other ingredients.

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

Cream of mushroom soup: This soup creates a creamy, flavorful sauce that binds the casserole together.

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

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

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

Breadcrumbs: Optional, but they add a crunchy topping to the casserole.

To enhance the flavor and texture of your tuna noodle casserole, consider toasting the breadcrumbs before adding them to the dish. Simply heat a small amount of butter in a skillet over medium heat, add the breadcrumbs, and stir until they turn golden brown. This will add a delightful crunch and a rich, buttery flavor to the casserole's topping.

• 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: Provides a similar texture and protein content.

• drained tuna - Substitute with canned salmon: Adds a different flavor profile while maintaining a similar texture and nutritional value.

• cream of mushroom soup - Substitute with cream of celery soup: Offers a different but complementary flavor.

• cream of mushroom soup - Substitute with homemade white sauce: A mix of butter, flour, and milk can create a creamy base without the canned soup.

• frozen peas - Substitute with frozen green beans: Provides a similar texture and nutritional value.

• frozen peas - Substitute with frozen corn: Adds a touch of sweetness and similar nutritional benefits.

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

• shredded cheddar cheese - Substitute with parmesan cheese: Adds a sharper, saltier flavor.

• milk - Substitute with almond milk: A dairy-free alternative that works well in most recipes.

• milk - Substitute with chicken broth: Adds a savory depth of flavor.

• breadcrumbs - Substitute with crushed cornflakes: Provides a crunchy texture and can be gluten-free.

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

• Allow the tuna noodle casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers or wrap the baking dish tightly with plastic wrap and then aluminum foil.
• Store the casserole in the refrigerator for up to 3-4 days. Make sure to label the container with the date so you can keep track of its freshness.
• For freezing, portion the casserole into individual servings. This makes it easier to reheat only what you need. Use freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. The casserole can be frozen for up to 2-3 months.
• When ready to reheat, thaw the frozen casserole in the refrigerator overnight. This ensures even reheating and maintains the texture of the egg noodles and peas.
• Reheat the casserole in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, it may take closer to 45 minutes. Cover with foil to prevent the top from over-browning.
• Alternatively, you can reheat individual portions in the 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. Adjust the time as needed based on your microwave's power and the portion size.
• For a crispy topping, you can add a fresh layer of breadcrumbs before reheating in the oven. Drizzle a bit of olive oil on top to help the breadcrumbs brown nicely.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tuna noodle casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe dish.
  2. Add a splash of milk or cream 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 intervals until heated through.

• Stovetop Method:

  1. Place the leftover casserole in a non-stick skillet.
  2. Add a small amount of milk or broth to prevent sticking and to add moisture.
  3. Heat over medium-low heat, stirring occasionally.
  4. Cook until the casserole is heated through and the cheese is melted, about 10-15 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to keep it from drying out.
  4. Heat for 10-15 minutes, checking halfway through to ensure even heating.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Oven: Used to bake the casserole at a consistent temperature of 375°F (190°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, cream of mushroom soup, frozen peas, shredded cheddar cheese, and milk.

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

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

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

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

• 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 or leftover egg noodles.

Opt for canned peas: Swap frozen peas with canned peas to skip the thawing step.

Pre-shredded cheese: Use pre-shredded cheddar cheese to avoid grating.

Combine ingredients in the baking dish: Mix everything directly in the baking dish to reduce cleanup.

Microwave the mixture: Heat the tuna noodle mixture in the microwave for a few minutes before baking to cut down oven time.