tuna casserole recipes
This creamy tuna casserole is a comforting dish that combines pasta, vegetables, and a savory sauce, making it a perfect weeknight dinner. It's easy to prepare and can be made in under an hour.
Equipment
- 1 large pot
- 1 9x13-inch baking dish
- 1 skillet
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
- 1 oven mitts
Ingredients
- 8 oz elbow macaroni
- 2 cans tuna in water, drained 5 oz each
- 1 cup frozen peas 150 g
- 1 can cream of mushroom soup 10.5 oz
- 1 cup milk 240 ml
- 1 cup shredded cheddar cheese 100 g
- ½ cup bread crumbs 60 g
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- to taste Salt Salt
- 2 tablespoon olive oil 30 ml
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions in a large pot. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the frozen peas and cook until heated through, about 3 minutes.
- In a mixing bowl, combine the drained tuna, cream of mushroom soup, milk, and cooked macaroni. Add the peas, garlic powder, onion powder, black pepper, and salt. Stir until well combined.
- Transfer the mixture into a greased 9x13-inch baking dish.
- Top with shredded cheddar cheese and sprinkle the bread crumbs evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to customize this casserole by adding other vegetables like corn or bell peppers.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.