Best Easy Tuna Casserole
User Reviews
5
Best Easy Tuna Casserole
Description
The Best Easy Tuna Casserole features tender egg noodles cooked partially before mixing with a savory combination of tuna, cream of mushroom soup, milk, shredded cheddar cheese, peas, and sautéed aromatics including onion, celery, and garlic. The blend creates a creamy and flavorful base for the casserole.
A topping of crushed cornflakes combined with cheddar cheese, parsley, and melted butter is spread over the casserole for baking. This topping creates a golden, crunchy contrast to the creamy interior when baked at 375°F for about 20 minutes.
This dish is filling and balanced, suitable for lunch or dinner, and can be paired with a simple salad or steamed vegetables for a complete meal. The recipe allows several substitutions, such as swapping crackers for cornflakes or broccoli for peas, and different pasta types can be used.
Leftover casserole can be stored refrigerated for up to 4 days or frozen for up to 2 months, with instructions for thawing and reheating that include topping replacement to restore crispness.
Ingredients
- 1 pound egg noodles
- 1 tablespoon butter
- 1 small onion finely diced
- 2 talks celery finely diced
- 2 cloves garlic minced
- salt to taste
- 2 cans tuna packed in water
- 10.5 ounces cream of mushroom soup 1 can , 10.5 ounces
- ¾ cup milk
- 1 cup cheddar cheese shredded
- 1 cup pea frozen
For the topping
- 1 cup cornflakes crushed
- ½ cup cheddar cheese shredded
- 1 tablespoon parsley
- 2 tablespoons butter melted
Instructions
- Preheat oven to 375° F and grease a 13x9 baking dish
- In a large pot, boil water for egg noodles.
- Cook the noodles for half the time listed on the package directions.
- Then drain the noodles into a colander in the sink and rinse them with cold water.
- Melt butter in a non stick skillet and add onion, celery, and garlic and saute until tender
- In a large bowl, add the tuna, soup, milk, cheddar cheese, peas, cooked vegetables, cooked noodles and salt and mix together thoroughly.
- Pour into prepared baking dish and spread into an even layer.
- In a small bowl, add the crushed cornflakes, cheddar cheese and parsley.
- Pour the melted butter over the mixture and stir until evenly coated.
- Sprinkle the topping evenly over the top of the entire casserole.
- Bake for 20 minutes or until the topping is golden brown.
- Garnish with additional shredded cheese and parsley if desired.
Notes
- Replace cornflake topping with buttery crackers like Ritz or Club crackers for variation.
- Substitute peas with frozen cut broccoli for a different vegetable option.
- Use elbow macaroni or rice instead of egg noodles if preferred.
- Add 2 tablespoons of parmesan cheese to the topping for additional flavor.
- Incorporate a tablespoon of chopped pimentos for a mild tangy note.
- Mix 4 ounces of cream cheese into the filling to replace half of the shredded cheddar for creaminess.
- Breadcrumbs such as panko or regular can substitute the cornflake topping for texture variety.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months; thaw and reheat at 325°F, adding more crumb topping if desired to refresh crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 447kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 587mg | 24% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 219mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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