tuna casserole recipes
This hearty tuna casserole is a comforting dish that combines pasta, tuna, and a creamy sauce, topped with crispy breadcrumbs. It's perfect for a family dinner and can be made in under an hour.
Equipment
- 1 large pot
- 1 strainer
- 1 skillet
- 1 large mixing bowl
- 1 9x13-inch baking dish
- 1 oven
Ingredients
- 8 ounces elbow macaroni
- 2 cans tuna 5 ounces each, drained.
- 1 can condensed cream of mushroom soup 10.5 ounces.
- 1 cup frozen peas
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- 2 tablespoons butter
- to taste salt
- to taste pepper
- ½ teaspoon garlic powder Optional.
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the frozen peas and cook until heated through, about 2-3 minutes.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, cooked macaroni, peas, and half of the shredded cheddar cheese. Mix well until combined. Season with salt, pepper, and garlic powder (if using).
- Pour the tuna mixture into the prepared 9x13-inch baking dish. Spread it out evenly.
- Sprinkle the remaining cheddar cheese on top, followed by the breadcrumbs.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can customize this casserole by adding vegetables like bell peppers or mushrooms.
For a bit of crunch, consider adding crushed potato chips on top along with or instead of breadcrumbs.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave or oven.