Tuna Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
353 kcal
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Course
Main Course
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Cuisine
American
Tuna Casserole
Description
This Tuna Casserole begins with boiling egg noodles until al dente, then rinsing to prevent overcooking. Onions and celery are sautéed in butter until softened to enhance their flavor and texture before mixing with other ingredients. The sauce consists of condensed mushroom soup and milk, which blend smoothly with shredded cheddar cheese.
The drained tuna, peas, carrots, noodles, and vegetable mixture are combined and placed in a casserole dish. A topping of buttered panko bread crumbs, cheddar cheese, and optional fresh parsley is sprinkled on top before baking at 425°F until golden and heated through. The casserole is allowed to set briefly after baking to firm up for easier serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Using pre-cooked frozen vegetables saves prep time while maintaining textures. This casserole offers a balanced mix of protein, vegetables, and comforting sauce.
Ingredients
- 1 can tuna drained, water packed, 5-6 ounces
- 3 cups egg noodles
- 1 tablespoon butter
- 1/2 onion diced
- 2 celery stalks, diced
- 10.5 ounces condensed mushroom soup
- 1/3 cup milk
- 1/2 cup pea frozen
- 1/2 cup carrot frozen
- 1 cup cheddar cheese
For the Topping:
- 1/2 cup panko bread crumbs
- 1 tablespoon butter melted
- 1 cup cheddar cheese (shredded)
- 1 tablespoon parsley chopped (optional, fresh
Instructions
- Preheat oven to 425 degrees F.
- Mix together the topping ingredients in a mixing bowl and set aside.
- Boil noodles al dente according to package directions. Drain and rinse under cold water.
- While the noodles are cooking, sauté the onions and celery in the butter until soft (5-6 minutes).
- In a large mixing bowl, stir together to cream of mushroom soup with the milk until well combined.
- Stir in the sautéed onions and celery, peas and carrots mix, tuna, pasta and shredded cheese.
- Spread into a 2 qt casserole dish or 9X13 baking dish.
- Sprinkle the topping mixture evenly on top.
- Bake 20-30 minutes uncovered until golden brown and heated through.
- Let set for 5-10 minutes and then it's ready to serve and enjoy!
Notes
- Refrigerate leftovers in an airtight container for up to 5 days.
- Sautéing onions and celery before mixing softens them and improves flavor; skipping may add crunch.
- Pouch tuna packages can be used without draining if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 80mg | 27% |
| Sodium | 756mg | 32% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1768IU | 35% |
| Vitamin C | 3mg | 3% |
| Calcium | 320mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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