Tuna Noodle Casserole Recipe

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

Tuna: Canned tuna adds protein and a savory flavor to the dish.

Frozen peas: These add a pop of color and a touch of sweetness.

Cream of mushroom soup: This creates the creamy sauce that binds all the ingredients together.

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

Shredded cheddar cheese: Adds a rich, cheesy flavor to the casserole.

Breadcrumbs: These create a crispy, golden topping.

Butter: Used to mix with the breadcrumbs for the topping, adding richness and flavor.

When preparing the breadcrumbs topping, ensure that the butter is fully melted and evenly mixed with the breadcrumbs. This will create a uniform, golden-brown crust that adds a delightful crunch to the casserole. Additionally, for an extra layer of flavor, consider toasting the breadcrumbs lightly in a pan before mixing them with the butter. This step enhances the nutty flavor and provides a more complex texture to the dish.

• egg noodles - Substitute with whole wheat pasta: Whole wheat pasta provides more fiber and nutrients.

• egg noodles - Substitute with gluten-free pasta: Suitable for those with gluten intolerance or celiac disease.

• tuna - Substitute with canned chicken: Offers a similar texture and protein content.

• tuna - Substitute with salmon: Provides a different flavor profile and is rich in omega-3 fatty acids.

• frozen peas - Substitute with fresh peas: Fresh peas can offer a crisper texture and fresher taste.

• frozen peas - Substitute with green beans: Green beans add a different texture and are equally nutritious.

• cream of mushroom soup - Substitute with cream of chicken soup: Offers a similar creamy consistency with a different flavor.

• cream of mushroom soup - Substitute with homemade white sauce: A mix of butter, flour, and milk can create a creamy base without the canned soup.

• milk - Substitute with almond milk: Suitable for those who are lactose intolerant or prefer a dairy-free option.

• milk - Substitute with chicken broth: Adds a savory flavor and can be used for a lighter consistency.

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

• shredded cheddar cheese - Substitute with vegan cheese: Suitable for those following a vegan diet.

• breadcrumbs - Substitute with crushed cornflakes: Adds a crunchy texture and is gluten-free.

• breadcrumbs - Substitute with panko: Provides a lighter, crispier texture.

• butter - Substitute with olive oil: A healthier fat option that adds a different flavor.

• butter - Substitute with margarine: A non-dairy alternative that can be used in the same way.

• Allow the tuna noodle casserole to cool completely before storing. This prevents condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container. Refrigerate for up to 3-4 days.

• If you plan to freeze the casserole, portion it into individual servings. This makes reheating easier and reduces waste.

• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for 20-25 minutes or until warmed through.

• For reheating from frozen, allow the casserole to thaw in the refrigerator overnight. Then follow the same reheating instructions as above.

• If you prefer to use the microwave, place the portion in a microwave-safe dish. Cover loosely and heat on medium power in 1-minute intervals, stirring occasionally, until hot.

• To maintain the crispy topping, consider reheating the casserole in the oven rather than the microwave. This helps keep the breadcrumbs crunchy.

• Avoid refreezing the casserole once it has been thawed, as this can affect the texture and flavor of the egg noodles and other ingredients.

• For added freshness, you can sprinkle a bit of extra shredded cheddar cheese on top before reheating. This gives the dish a freshly baked feel.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover tuna noodle casserole to an oven-safe dish if it’s not already in one.
  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 top is bubbly.
  5. For a crispier topping, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place a portion of the casserole in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 2-3 minutes, then stir.
  4. Continue heating in 1-minute intervals, stirring in between, until the casserole is thoroughly heated.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Place a skillet or saucepan over medium heat.
  2. Add a small amount of butter or olive oil to the pan to prevent sticking.
  3. Add the leftover tuna noodle casserole to the pan.
  4. Stir occasionally, breaking up any large chunks, until the casserole is heated through, about 5-7 minutes.
  5. If the casserole seems dry, add a splash of milk or chicken broth to moisten it.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover 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 it’s warming evenly.
  5. Remove the foil for the last 3-5 minutes to crisp up the topping if desired.

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

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

• Colander: Used to drain the cooked egg noodles.

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

• Baking dish: Used to hold the casserole mixture for baking.

• Small bowl: Used to mix the breadcrumbs with the melted butter.

• Measuring cups: Used to measure the milk, shredded cheddar cheese, and breadcrumbs.

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

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

• Spatula: Used to spread the casserole mixture evenly in the baking dish.

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

Use pre-cooked noodles: Save time by using pre-cooked egg noodles available in the store.

Frozen peas: No need to thaw frozen peas; just add them directly to the mix.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

One-bowl mixing: Combine all ingredients in one large mixing bowl to minimize cleanup.

Pre-made breadcrumbs: Use store-bought breadcrumbs to avoid making your own.

Microwave butter: Melt the butter in the microwave for quicker preparation.