tuna casserole
This comforting tuna casserole is a classic dish that's both easy to prepare and full of flavor. It combines tender pasta with creamy tuna, peas, and a crispy topping for a satisfying meal perfect for any occasion.
Equipment
- 1 large pot
- 1 baking dish (9x13 inch)
- 1 mixing bowl
- 1 skillet
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 12 oz elbow macaroni
- 10 oz tuna in water, drained 2 cans (5 oz each)
- 10.5 oz cream of mushroom soup
- 1 cup frozen peas
- 1 cup milk
- 1 cup shredded cheddar cheese divided
- ½ cup breadcrumbs
- 2 tablespoons olive oil or melted butter
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, milk, and half of the shredded cheddar cheese. Season with salt and pepper to taste. Mix well.
- Add the cooked macaroni to the tuna mixture and stir until everything is well combined.
- Pour the casserole mixture into a greased 9x13 inch baking dish.
- In a small bowl, mix the breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
- Top with the remaining cheddar cheese.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can customize this casserole by adding ingredients like diced onions, bell peppers, or olives for more flavor.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.