Tuna Casserole Recipe

Egg noodles: A type of pasta made with eggs, providing a rich flavor and tender texture.

Tuna: Canned tuna, which is convenient and adds protein to the dish.

Frozen peas: Adds a pop of color and sweetness to the casserole.

Cream of mushroom soup: A condensed soup that adds creaminess and depth of flavor.

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

Milk: Helps to thin out the soup and create a creamy sauce.

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

To ensure your breadcrumbs turn out perfectly golden and crispy, try toasting them lightly in a skillet with a bit of butter before sprinkling them over the casserole. This extra step adds a delightful crunch and a rich, buttery flavor that elevates the entire dish.

• egg noodles - Substitute with whole wheat pasta: Whole wheat pasta offers a similar texture but with added fiber and nutrients.

• egg noodles - Substitute with gluten-free pasta: For those with gluten intolerance, gluten-free pasta is a suitable alternative.

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

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

• frozen peas - Substitute with frozen green beans: Green beans offer a similar texture and nutritional profile.

• frozen peas - Substitute with frozen corn: Frozen corn adds a sweet flavor and similar texture.

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

• cream of mushroom soup - Substitute with homemade white sauce: A homemade white sauce made with butter, flour, and milk can replace the creaminess of the soup.

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

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese provides a nutty flavor and melts smoothly.

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

• milk - Substitute with chicken broth: Chicken broth can add a savory depth of flavor while maintaining the liquid consistency.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a crunchy texture similar to breadcrumbs.

• 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 divide it into individual portions for easier reheating.
• Store the container in the refrigerator for up to 3-4 days. Make sure to label it with the date to keep track of freshness.
• For longer storage, consider freezing the tuna casserole. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, transfer the casserole to a freezer-safe container.
• Label the container with the date and contents. The casserole can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the casserole in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, it may take an additional 10-15 minutes.
• To keep the breadcrumbs topping crispy, consider adding a fresh layer of breadcrumbs before reheating. This will give the casserole a delightful crunch.
• For a quick reheating option, you can microwave individual portions. Place the portion on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes, or until hot. Stir 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 the casserole seems dry, add a splash of milk or cream of mushroom soup to keep it moist.
  3. Cover the dish with aluminum foil to prevent the breadcrumbs from burning.
  4. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted.
  5. Remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Place a portion of the tuna casserole in a microwave-safe dish.
  2. Add a small amount of milk or cream of mushroom soup to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat in additional 30-second intervals if needed.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover tuna casserole to the skillet, breaking it up slightly to ensure even heating.
  4. Stir occasionally, adding a splash of milk or cream of mushroom soup if it starts to dry out.
  5. Heat for 5-7 minutes, or until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover tuna casserole in an air fryer-safe dish.
  3. Add a small amount of milk or cream of mushroom soup to keep it moist.
  4. Cover the dish with aluminum foil to prevent the breadcrumbs from burning.
  5. Heat for 10-15 minutes, checking halfway through to ensure even heating.
  6. Remove the foil for the last 3-5 minutes if you want a crispy top.

• 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 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 transfer the mixture and spread it out evenly for baking.

• Measuring cups: Used to measure out the ingredients such as 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 spread the mixture evenly in the baking dish and to serve the casserole once it is done.

• Cooling rack: Used to let the casserole cool for a few minutes before serving.

Pre-cook the noodles: Boil the egg noodles in advance and store them in the fridge to save time on cooking day.

Use canned ingredients: Opt for canned tuna and cream of mushroom soup to skip the prep work.

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

Pre-shredded cheese: Buy pre-shredded cheddar cheese to avoid the extra step of grating.

Breadcrumbs: Use store-bought breadcrumbs to save the time of making your own.

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