Tuna Casserole
If you’re looking for a hearty and satisfying dish to warm your soul, look no further than tuna casserole. This classic comfort food brings together tender pasta, succulent tuna, and a creamy sauce, creating a dish that’s both delicious and easy to make. Perfect for busy weeknights or cozy gatherings, this recipe is sure to become a family favorite. Let’s dive into the details of crafting this delightful casserole that’s packed with flavor and nostalgia.
Ingredients
- 2 cups of egg noodles
- 1 can (15 oz) tuna, drained
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Servings and Cooking Time
This tuna casserole recipe serves 4. Preparation time is approximately 15 minutes, with a cooking time of 25-30 minutes.
Nutritional Value
Each serving (1/4 of the casserole) contains approximately 350 calories, 20g of protein, 15g of fat, and 40g of carbohydrates. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente; drain and set aside.
- In a large mixing bowl, combine the drained tuna, frozen peas, cream of mushroom soup, and milk.
- Stir in the cooked noodles and mix well until everything is evenly combined.
- Add garlic powder, onion powder, salt, and pepper to taste, mixing thoroughly.
- Transfer the mixture into a greased 2-quart casserole dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- If using, add breadcrumbs on top for a crunchy texture.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, let it cool slightly, then serve warm and enjoy!
Alternative Ingredients
You can easily customize this tuna casserole by using different pasta shapes, like penne or rotini. For a lighter version, substitute Greek yogurt for the cream of mushroom soup and use low-fat cheese.
Serving and Pairings
Tuna casserole pairs wonderfully with a fresh green salad and crusty bread. Consider serving it alongside steamed vegetables for a well-rounded meal.
Storage and Reheating
Store leftover tuna casserole in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, bake in the oven at 350°F until heated through or microwave in individual portions.
Cooking Mistakes
- Overcooking the noodles can lead to a mushy texture.
- Not draining the tuna properly may make the casserole too watery.
- Forgetting to season can result in bland flavors.
- Using low-quality cheese can affect the overall taste.
- Skipping the breadcrumbs may miss out on a satisfying crunch.
Helpful Tips
- Experiment with different vegetables like bell peppers or corn.
- For a spicier version, add diced jalapeños or crushed red pepper flakes.
- Make it gluten-free by using gluten-free pasta and soup.
- Top with fresh herbs like parsley for added flavor.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Fresh tuna can be seared and flaked into the casserole for a gourmet twist.
Is this recipe suitable for freezing?
Yes, tuna casserole freezes well. Just ensure it is stored in an airtight container.
What can I substitute for cream of mushroom soup?
You can use homemade white sauce or cream of celery soup as alternatives.
How long does it take to reheat from frozen?
From frozen, it may take about 1 hour at 350°F to reheat thoroughly.
Can I make this dish vegetarian?
Yes, replace tuna with chickpeas or a mix of your favorite vegetables for a vegetarian option.
Conclusion
Tuna casserole is a timeless dish that combines convenience and comfort in one delicious package. With its creamy texture and savory flavors, it’s perfect for any occasion. Whether you’re feeding a family or hosting friends, this recipe will surely satisfy. Enjoy the warmth and nostalgia of this classic dish!
Tuna Casserole
Ingredients
- 2 cups of egg noodles
- 1 can 15 oz tuna, drained
- 1 cup frozen peas
- 1 can 10.5 oz cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup breadcrumbs optional
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente; drain and set aside.
- In a large mixing bowl, combine the drained tuna, frozen peas, cream of mushroom soup, and milk.
- Stir in the cooked noodles and mix well until everything is evenly combined.
- Add garlic powder, onion powder, salt, and pepper to taste, mixing thoroughly.
- Transfer the mixture into a greased 2-quart casserole dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- If using, add breadcrumbs on top for a crunchy texture.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, let it cool slightly, then serve warm.