Tuna Casserole Recipe

Egg noodles: These are the base of the casserole, providing a hearty and filling component.

Tuna: Adds protein and a savory flavor to the dish.

Frozen peas: Brings a pop of color and a slight sweetness to balance the savory elements.

Cream of mushroom soup: Acts as the creamy binder that holds the casserole together.

Shredded cheddar cheese: Melts into the casserole, adding richness and a cheesy flavor.

Milk: Helps to thin out the soup and create a smooth sauce.

Breadcrumbs: Sprinkled on top for a crunchy, golden-brown crust.

When preparing the egg noodles, ensure they are cooked al dente. This means they should be firm to the bite and not overly soft. Overcooking the noodles can result in a mushy texture once the casserole is baked. To achieve this, follow the package instructions closely and taste-test a noodle a minute or two before the suggested cooking time is up. This will help maintain the structural integrity of the casserole and provide a more enjoyable eating experience.

• egg noodles - Substitute with whole wheat pasta: Whole wheat pasta provides a similar texture and is a healthier alternative with more fiber.

• egg noodles - Substitute with gluten-free pasta: For those with gluten intolerance, gluten-free pasta is a suitable replacement.

• tuna - Substitute with canned chicken: Canned chicken offers a similar texture and protein content, making it a good alternative.

• tuna - Substitute with salmon: Canned or cooked salmon can provide a different flavor profile while still offering a rich source of protein.

• frozen peas - Substitute with fresh peas: Fresh peas can be used if available, offering a slightly sweeter taste and firmer texture.

• frozen peas - Substitute with green beans: Green beans can add a different texture and flavor while still providing a green vegetable component.

• cream of mushroom soup - Substitute with cream of chicken soup: Cream of chicken soup can provide a similar creamy texture with a different flavor.

• cream of mushroom soup - Substitute with homemade white sauce: A homemade white sauce made with butter, flour, and milk can replace the canned soup for a fresher taste.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and can provide a milder flavor.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese offers a rich, nutty flavor that can enhance the dish.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used for those with lactose intolerance.

• milk - Substitute with chicken broth: Chicken broth can add a savory depth of flavor while keeping the dish creamy.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy topping with a slightly different flavor.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crispier texture compared to regular breadcrumbs.

• Allow the tuna casserole to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the dish soggy.

• Transfer the cooled casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers or cover the baking dish tightly with plastic wrap or aluminum foil.

• For short-term storage, place the container in the refrigerator. The tuna casserole will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the casserole. Wrap the container tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn. Label the container with the date for easy reference.

• When ready to reheat, if frozen, transfer the casserole to the refrigerator to thaw overnight. This ensures even reheating and maintains the texture of the dish.

• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the casserole with aluminum foil to prevent the top from burning. Heat for 20-25 minutes, or until the casserole is warmed through.

• For a crispier topping, remove the foil during the last 5 minutes of reheating. This will help the breadcrumbs regain their crunch.

• If reheating individual portions, you can use a microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• Enjoy your reheated tuna casserole as if it were freshly baked!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tuna casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Transfer a portion of the tuna casserole to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the casserole halfway through to ensure even heating.
  5. Continue to heat in 1-minute increments until the casserole is thoroughly warmed.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of milk or cream of mushroom soup to the skillet to prevent sticking and to add moisture.
  3. Add the leftover tuna casserole to the skillet.
  4. Stir occasionally and heat for 5-7 minutes, or until the casserole is heated through.
  5. If the casserole becomes too dry, add a bit more milk or cream of mushroom soup.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover tuna casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from burning.
  4. Heat for 10-15 minutes, checking halfway through to ensure even heating.
  5. For a crispy top, remove the foil during the last 3-5 minutes of reheating.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Pot: Used to cook the egg noodles according to package instructions.

• Colander: Used to drain the cooked egg noodles.

• Mixing bowl: Used to combine the cooked noodles, tuna, peas, cream of mushroom soup, shredded cheddar cheese, and milk.

• Baking dish: Used to transfer the mixture and spread it evenly before baking.

• Measuring cups: Used to measure out the egg noodles, milk, and breadcrumbs accurately.

• Can opener: Used to open the can of tuna and the can of cream of mushroom soup.

• Wooden spoon: Used to mix the ingredients together in the mixing bowl.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-cook the noodles: Cook the egg noodles in advance and store them in the fridge. This will save you time when assembling the casserole.

Use canned ingredients: Opt for canned tuna and cream of mushroom soup to cut down on prep time.

Frozen peas: Use frozen peas directly without thawing; they will cook perfectly in the oven.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to avoid the hassle of shredding it yourself.

Breadcrumbs: Use store-bought breadcrumbs to save time on making your own.