Tuna Noodle Casserole Recipe

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

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

Cream of mushroom soup: This soup creates a creamy and 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: This cheese melts into the casserole, adding a rich, cheesy flavor.

Milk: Milk helps to thin out the soup and create a smooth, creamy sauce.

Breadcrumbs: These create a crispy, golden topping for the casserole.

Butter: Melted butter is mixed with the breadcrumbs to help them brown and crisp up in the oven.

To enhance the flavor and texture of your tuna noodle casserole, consider toasting the breadcrumbs before mixing them with the melted butter. Simply spread the breadcrumbs on a baking sheet and toast them in the oven at 350°F (175°C) for about 5-7 minutes, or until they are golden brown. This step will add an extra layer of crunch and a richer, nutty flavor to the casserole.

• egg noodles - Substitute with whole wheat pasta: Provides a healthier option with more fiber and nutrients.

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

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

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

• cream of mushroom soup - Substitute with cream of chicken soup: Provides a similar creamy texture and flavor, but with a chicken base.

• cream of mushroom soup - Substitute with homemade white sauce: Made from butter, flour, and milk, this can be seasoned to taste and avoids processed ingredients.

• frozen peas - Substitute with fresh peas: Fresher taste and texture, though may require a bit more cooking time.

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

• shredded cheddar cheese - Substitute with mozzarella cheese: Melts well and provides a milder flavor.

• shredded cheddar cheese - Substitute with gruyere cheese: Offers a rich, nutty flavor that complements the dish.

• milk - Substitute with almond milk: A dairy-free option that works well for lactose-intolerant individuals.

• milk - Substitute with chicken broth: Adds a savory depth of flavor, though it will be less creamy.

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

• breadcrumbs - Substitute with panko: Japanese-style breadcrumbs that offer a lighter, crispier texture.

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

• melted butter - Substitute with coconut oil: Adds a slight coconut flavor and is a good dairy-free alternative.

• Allow the tuna noodle casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container. Refrigerate for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

• To freeze, portion the cooled casserole into freezer-safe containers or heavy-duty freezer bags. Label with the date and contents. The casserole can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the frozen casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until hot and bubbly, typically around 20-30 minutes. Cover with foil if the top begins to brown too quickly.

• For a crispier topping, consider adding fresh breadcrumbs mixed with a bit of melted butter before reheating. This will refresh the texture and add a delightful crunch.

• If you prefer to freeze the casserole unbaked, assemble the dish as instructed but hold off on adding the breadcrumb topping. Freeze the assembled casserole, then add the topping just before baking. This ensures the topping remains crisp and delicious.

• When freezing individual portions, use small, freezer-safe containers. This makes it easy to grab a single serving for a quick meal. Reheat in the microwave or oven as desired.

• For best results, avoid freezing the casserole in a glass dish, as it can crack when exposed to extreme temperature changes. Opt for metal or disposable aluminum pans for freezing.

• If you find the casserole a bit dry after reheating, stir in a splash of milk or cream of mushroom soup to restore moisture and creaminess.

• Preheat your oven to 350°F (175°C). Place the leftover tuna noodle 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 it is heated through and bubbly.

• 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, until it is evenly warmed.

• If you prefer a stovetop method, place the leftover casserole in a non-stick skillet. Add a splash of milk or broth to keep it moist. Cover and heat over medium-low heat, stirring occasionally, until it is thoroughly heated.

• To maintain the crispy breadcrumb topping, consider reheating individual portions in a toaster oven. Set the toaster oven to 350°F (175°C) and heat for 10-15 minutes, or until the casserole is hot and the topping is crisp.

• For an added twist, reheat the casserole in a skillet with a bit of olive oil. This method will give the noodles a slightly crispy texture. Heat over medium heat, stirring occasionally, until it is warmed through and the edges are slightly crispy.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

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

• Baking dish: Used to transfer the mixed casserole ingredients for baking.

• Small bowl: Used to mix the breadcrumbs with melted butter.

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

• Measuring spoons: Used to measure out the melted butter.

• Wooden spoon: Used to mix the casserole ingredients together.

• Spatula: Used to transfer the mixture into the baking dish and to spread it evenly.

• 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.

Frozen peas: Skip thawing and add frozen peas directly to the mix.

Pre-shredded cheese: Use pre-shredded cheddar cheese to cut down on prep time.

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

Quick breadcrumb topping: Use store-bought breadcrumbs mixed with melted butter for a fast topping.