EASY TUNA NOODLE CASSEROLE

EASY TUNA NOODLE CASSEROLE

A casserole ranks alongside meatloaf and scalloped potatoes as a quintessential comfort food. It has been cherished by families for generations!

Tender tuna is combined with egg noodles, peas, celery, and mushroom soup. We finish it off with a rich breadcrumb topping and bake it until it is bubbling. Pair this simple recipe with quick Homemade Buttermilk Biscuits and a side salad for an ideal meal!

We have a fondness for heartwarming casserole dishes. From Cheesy Chicken Casserole to Beef Taco Casserole, there is something inherently comforting about a warm, bubbling dish fresh from the oven.

It is no wonder that this tuna noodle casserole has maintained its status as a beloved family recipe. It is straightforward to prepare, yet it is economical, flavorful, and adaptable. Almost any leftovers or variety of vegetables can be incorporated! Feel free to get creative with this tuna fish casserole recipe!

It can transition from preparation to serving in no time! Do you need a quick potluck dish for work or a community gathering? This is undoubtedly the finest tuna noodle casserole recipe available!

How to Prepare Tuna Noodle Casserole

The most appealing aspect of this tuna casserole recipe is that it requires minimal effort to assemble, and once it is in the oven, you can prepare a simple Caesar salad to complete the meal. Just mix the ingredients while the noodles are cooking and combine everything together. Add the crumb topping and place it in the oven!

Ensure that the noodles are cooked 'al dente' as they will continue to cook in the oven, and you want to prevent them from becoming mushy! I typically use egg noodles for this tuna casserole, but you can opt for any type of pasta you prefer. We include basic vegetables such as onion, celery, and peas. This recipe works well with any vegetables, including leftover green beans, roasted carrots, or steamed broccoli.

This tuna casserole recipe can also be prepared in advance, making it perfect for prepping now and baking later. The creamy, cheesy mushroom sauce will please even the most discerning of tastes!

How to Freeze Tuna Casserole

It is remarkably simple to freeze a casserole, whether it is cooked or uncooked! It is crucial to completely thaw a frozen casserole prior to placing it in the oven to prevent certain areas from becoming overcooked while others remain undercooked, particularly if the casserole was initially uncooked. Simply leave it in the refrigerator overnight to ensure safe thawing, and then bake it until it reaches an internal temperature of 165°F.

If the casserole has been fully baked, allow it to cool entirely before wrapping and freezing it. Another excellent suggestion is to assemble the casserole in a pan lined with foil and freeze it after it has been properly wrapped and sealed. Reserve that casserole pan for future use! Casseroles that are adequately wrapped and sealed can be frozen for as long as 6 months without compromising their flavor or texture.

Easy Tuna Casserole

The Tuna Noodle Casserole recipe is a classic dish for a good reason. In this weeknight favorite, flaky tuna and tender egg noodles are combined with a cheesy, creamy sauce and baked under a crumb topping until it is golden and bubbly.

Notes

One cup of dry egg noodles weighs approximately 2 ounces.

Ingredients

• 12 oz egg noodles dry
• 15 oz tuna drained (I used 3 5 oz cans tuna packed in water)
• 10.5 oz cream of celery soup (I used Campbell's 10.5 oz can)
• 1 cup milk
• 1 stalk celery chopped
• 1 cup frozen peas
• 1 cup cherry tomatoes halved
• 1/4 tsp black pepper or to taste
• 3/4 cup potato chips crumbled

Instructions

Ground-beef-tater-tot-casserole.

Preheat oven: Preheat oven to 400 F degrees.

Cook noodles: Cook the noodles according to package instructions. Drain and transfer to a large bowl.

Mix all ingredients together: 

To the bowl add the remaining ingredients (excluding the potato chips) and stir until well combined. Season with salt and pepper as needed. 

I only added pepper, but feel free to season with salt as you prefer.

Transfer to a casserole dish:

 Spray a 9x13-inch casserole dish with cooking spray and add the noodle mixture to the casserole dish.

Sprinkle with the potato chips.

Bake: Bake for 30 minutes or until heated through.

Serve: Pecan-pesto-shells-with-sausage.

Serve warm and enjoy!Cool. Enjoy it!

EASY TUNA NOODLE CASSEROLE VIDEO :

Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole

This traditional tuna noodle casserole recipe features tuna, egg noodles, cream of mushroom soup, peas, and cheddar cheese, resulting in a creamy and comforting dish topped with a crunchy crumb layer.

Comfort food. What does that term signify for you?

For me, comfort food evokes cherished culinary memories from my childhood: my mother’s Potato Leek Soup, Gigi’s lasagna, and Nana’s cornmeal mush adorned with butter and brown sugar.

I also fondly recall my father’s soft-boiled eggs served on buttered toast, the delightful aroma of homemade cinnamon swirl bread fresh from the oven, and the occasional indulgence of chocolate pudding topped with whipped cream from the elementary school cafeteria.

The list is extensive and evolves as I age. However, one dish that consistently ranks high is my mother’s Tuna Noodle Casserole.

It is certainly not a unique recipe. I am uncertain of its origins, but variations of it can be found almost everywhere.

Regardless of its source, it has become a family recipe, one that my sister and I intend to prepare for our own children in the future.

I did not grow up consuming many casseroles.

In fact, tuna noodle casserole is among the very few casseroles I recall enjoying as a child, alongside mac and cheese.

As I delve deeper into the culinary arts, I discover a genuine pleasure in crafting dishes from scratch, utilizing whole ingredients instead of processed ones. When time permits, that is my preferred approach.

Yet, there are evenings when it is incredibly gratifying to simply retrieve a couple of cans and a package of noodles from the pantry, take some peas from the freezer, and quickly assemble a hearty and delicious meal.

I take great pleasure in preparing this straightforward casserole that reminds me of my childhood.

I see no issue with keeping a few cans of condensed soup readily available, particularly cream of mushroom.

I do not consume canned cream of mushroom soup on its own, but it is excellent for casseroles. (It even states so on the front of the can!) I also occasionally enjoy simmering pork chops in it, which, when served over rice, creates an easy and satisfying meal.

When I left home at the age of 19, my mother compiled a family cookbook for me.  She included handwritten recipe cards featuring several of my favorite dishes from my childhood.

The cookbook also contained additional plastic sleeves and blank recipe cards, allowing me to incorporate my own cherished recipes in the future. Over the years, I have added numerous recipes, and eventually, my daughter will inherit this cherished cookbook filled with recipe cards in both her grandmother’s and mother’s handwriting.

Additionally, I plan to create a cookbook specifically for her, enabling her to include her own recipes.

My cookbook, worn from years of use and multiple relocations, remains a go-to resource whenever I seek a taste of home. Since we lost my mother while I was in college, seeing her handwriting on the recipe cards often provides comfort comparable to the food itself.

If you have children preparing to leave home for the first time, or even those who have been independent for some time, consider crafting a special cookbook for them.

Even family recipes originating from a cookbook will carry significant meaning in the future if they are transcribed by you in your own handwriting.

Now, regarding the recipe. If you are ready to print and cook, please scroll to the very end of the post.

Yesterday, I prepared Tuna Noodle Casserole to bring to my sister’s house for dinner. We both enjoy it, and dishes like this taste even better when shared with loved ones.

I realized that I hadn’t made the casserole in a few years, and I confess that while assembling it, I made a few necessary adjustments to the handwritten recipe. For instance, I added a splash of milk because the mixture appeared somewhat dry.

I also utilized homemade breadcrumbs that I toasted in a bit of butter before sprinkling them on top. As I mentioned, these were minor adjustments, and the casserole turned out better than ever.

Dinner with my sister and brother-in-law was a delightful experience. As is often the case during meals like this, we reminisced about some childhood memories. I had nearly forgotten that our dog Lucy occasionally got leftover food.

The reason we recall this is due to Lucy, a large, furry Newfoundland/Shepherd mix, who would consume everything except the peas. She would devour the casserole, leaving behind only a small pile of green peas, each one meticulously licked clean.

We find it amusing every time we reminisce about it. I suppose these memories are what truly define comfort food.

So, what are your preferred comfort foods and what memories do they evoke? I have shared some of my favorites at the end of this post, just before the printable recipe.

For those who would rather prepare a Tuna Noodle Casserole without using canned soup, I have developed a new recipe that is entirely from scratch and it is absolutely delightful!

My favorite comfort foods include:

- Potato Leek Soup

- Buttermilk Biscuits with Sausage and Sage Gravy

- Cinnamon Swirl Bread

- Nana’s Lemon Jello Cake

- Avocado Pie

Additionally, here are some comfort food recipes from around the Web:

- Reuben Casserole from A Veggie Venture

- Cheese Grits Casserole from You Gonna Eat All That?

- Chicken and Broccoli Casserole from Divine Domesticity

- Beef Stroganoff from Simply Recipes

- Chili Dogs from Blue Kitchen

- Orgasmic Mac and Cheese from What We’re Eating

Notes:

This recipe yields a relatively small casserole, but it can be easily doubled if you have a large family or prefer to have plenty of leftovers. 

*Be careful not to overcook the pasta! Refer to the package for cooking time and utilize a timer. 

**If you prefer not to use fresh bread crumbs, you may substitute with the seasoned dried variety from the store, reducing the amount by half. Toss the seasoned dried breadcrumbs in one tablespoon of melted butter before sprinkling them over the casserole. 

***I now opt for a high-quality Parmigiano Reggiano to sprinkle on top, although we grew up using the cheese from a green can. Just use whatever parmesan cheese you typically have on hand.

Fixings:

• 1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans (if utilizing jars, depleted)- Chunk Light Tuna in Water
• 1 cup frozen peas
• 1⁄2 cup milk
• 3⁄4 cup spread saltines, squashed
• 4 oz. (around 2-1⁄2 cups) egg noodles
• 1 can (10.75 oz.) cream of mushroom soup
• 1⁄4 tsp. garlic powder
• 1⁄4 tsp. dried thyme (discretionary)

Directions:

Best-key-lime-pie-recipe.

Preheat stove to 375°F.

Cook noodles as per bundle guidelines, adding peas during the most recent 2 minutes of cooking; channel in colander.

In a different bowl, combine as one soup, milk and garlic powder. Mix in noodles, peas, fish and thyme.

Move to a 1-1⁄2 quart dish. Prepare 15 minutes; top with saltine morsels. Keep baking 5 - 10 minutes or until warmed through.

Cool. Appreciate it !Shrimp-tacos-with-mango-slaw.

Classic Tuna Noodle Casserole VIDEO

Creamy Tuna-Noodle Casserole

Creamy Tuna-Noodle Casserole

I never had a fondness for canned tuna or traditional tuna sandwiches during my childhood; however, I did make one exception: boxed Tuna Helper. My family frequently consumed Hamburger Helper, but Tuna Helper was occasionally included in our meals. I appreciated the creamy sauce and the fact that, even at a relatively young age, I could prepare it independently using just one pan.

Drawing inspiration from that nostalgic dish, I transformed the flavors and simplicity of Tuna Helper into this one-pot creamy tuna noodle casserole. Prepared in a Dutch oven, it features plenty of flaky tuna, sweet peas, and tender noodles enveloped in a creamy, cheesy sauce. Additionally, it can be ready in under 30 minutes!

The Ingredients You Will Require for One-Pot Creamy Tuna Noodle Casserole

Below are the ingredients necessary for preparing tuna noodle casserole.

Aromatics and seasonings: Yellow onion, garlic, dried thyme, and Dijon mustard enhance the flavor.

Dairy: Sharp cheddar cheese, unsalted butter, milk, and sour cream contribute to the creamy consistency.

Canned tuna: You may opt for either water or oil-packed tuna, but I personally prefer oil-packed as it tends to have a superior flavor. There is no need for anything extravagant here.

Buttery crackers: Although optional, crushed crackers sprinkled on top of the casserole provide a delightful crunch and are commonly used in traditional baked tuna noodle casseroles. If you prefer not to use buttery crackers as a topping, a handful of crushed potato chips would also add a salty, crunchy, and equally delicious element.

How to Prepare One-Pot Creamy Tuna Noodle Casserole

Sauté the aromatics. Cook the onion, garlic, and dried thyme in butter until the onion becomes tender.

Add the flour and liquids. Sprinkle in some flour to assist in thickening the sauce. Next, incorporate milk, water, and Dijon mustard, and bring the mixture to a boil.

Cook the noodles. Introduce dried wide egg noodles and cook until they are tender.

Incorporate the tuna, cheese, and peas. Mix in the drained canned tuna, cheddar cheese, and frozen peas.

Conclude with sour cream. Turn off the heat and mix in sour cream to slightly thicken the sauce and impart a mild tang.

How to Present One-Pot Creamy Tuna Noodle Casserole

Pair the casserole with one of these vibrant salads to enhance the richness of the sauce:

Pummelo, Fennel & Radish Salad

Snow Pea, Scallion & Radish Salad

Green Salad with Orange, Avocado, and Red Onion

Kohlrabi and Cabbage Salad with Maple Lemon Dressing

Recipe Notes

Storage: Leftovers may be stored in an airtight container in the refrigerator for a maximum of 2 days.

Fixings

• 5 cups uncooked egg noodles
• 1 cup frozen peas
• 1 can (10-3/4 ounces) diminished fat decreased sodium consolidated cream of mushroom soup, undiluted
• 1 cup sans fat sharp cream
• 2/3 cup ground Parmesan cheddar
• 1/3 cup 2% milk
• 1/4 teaspoon salt
• 2 jars (5 ounces each) light fish in water, depleted and chipped
• 1/4 cup finely hacked onion
• 1/4 cup finely hacked green pepper

Besting

• 1/2 cup delicate bread scraps
• 1 tablespoon margarine, dissolved

Guidelines

Easy-taco-soup.

Preheat broiler to 350°. 

Cook noodles as indicated by bundle bearings for still somewhat firm, adding peas during the last moment of cooking; channel.

In the interim, in an enormous bowl, join soup, harsh cream, cheddar, milk and salt; mix in fish, onion and pepper. Add noodles and peas; throw to consolidate.

Move to a 11x7-in. baking dish covered with cooking splash. 

In a little bowl, throw bread pieces with softened margarine; sprinkle up and over. Heat, revealed, 25-30 minutes or until effervescent. Cool. Appreciate it!Key-lime-pie.

Creamy Tuna-Noodle Casserole VIDEO

Tuna Noodle Casserole

 

Tuna Noodle Casserole

Fixings

    10 1⁄2 ounces cream of chicken soup

    1⁄2 cup mayonnaise

    1⁄4 cup milk

    1⁄2 cup diced yellow onion

    1⁄2 cup diced celery

    6 ounces tuna fish

    6 ounces cooked egg noodles

    1⁄4 cup destroyed cheddar

    salt and pepper

Directions

Shrimp-dumpling-har-gow.

    Blend the cream of chicken, mayonnaise and milk together in a huge bowl.

    Add the diced celery and onion.

    Crease in the fish, trailed by the cooked egg noodles and destroyed cheddar.

    Salt and pepper as you would prefer.

    Place in a meal dish. Cook at 375 degrees for around 40-45 minutes, just until the top begins to brown. Appreciate it !!!Southwestern-veggie-packed-tater-tot.

Tuna Noodle Casserole VIDEO

Mom Tuna Casserole with potato chips

 Mom Tuna Casserole with potato chips

Fixings

10.5 oz. can Cream of Chicken soup

1/3 cup milk

2 5 oz. jars, lump light fish, depleted and chipped

1 cup peas frozen

1/2 teaspoon salt

2 cups egg noodles standard cooked and depleted

1 cup potato chips disintegrated

Guidelines

Italian-chicken-and-penne.

Carry a pot of water to bubble, and cook egg noodles for around 6 minutes. Channel. These will complete the process of cooking in the stove.

Shower a 1-quart meal dish with cooking splash.

Combine as one soup, milk, fish, peas, salt, and depleted noodles.

Fill goulash dish and top with potato chips.

Cook in a 350 degree F broiler for 30 minutes.Cool. Partake in the Mom Tuna Casserole with potato chips plans !!!Shrimp-curry.

 Mother Tuna Casserole with potato chips Video :

Slow-Cooker Tuna Noodle Casserole

 Slow-Cooker Tuna Noodle Casserole

Fish Noodle Casserole Ingredients

1/4 cup spread, cubed

1/2 pound cut new mushrooms

1 medium onion, cleaved

1 medium sweet pepper, cleaved

1 teaspoon salt, partitioned

1 teaspoon pepper, partitioned

2 garlic cloves, minced

1/4 cup generally useful flour

2 cups decreased sodium chicken stock

2 cups creamer cream

4 cups uncooked egg noodles (around 6 ounces)

3 jars (5 ounces each) light fish in water, depleted

2 tablespoons lemon juice

2 cups destroyed Monterey Jack cheddar

2 cups frozen peas, defrosted

2 cups squashed potato chips

Fish Noodle Casserole Directions

Cowboy-casserole-recipe-tater-tot.

In a huge skillet, dissolve spread over medium-high hotness. 

Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and mix until delicate, 6-8 minutes. 

Add garlic; cook brief longer. 

Mix in flour until mixed. 

Progressively speed in stock. 

Heat to the point of boiling, mixing continually; cook and mix until thickened, 1-2 minutes.

Move to a 5-qt. slow cooker.

 Mix in cream and noodles. 

Cook, covered, on low until noodles are delicate, 4-5 hours. 

In the mean time, in a little bowl, join fish, lemon squeeze and staying salt and pepper.

Eliminate embed from slow cooker. 

Mix cheddar, fish combination and peas into noodle blend. 

Let stand, revealed, 20 minutes. 

Not long prior to serving, sprinkle with potato chips. Cool . 

Partake in the Tuna Noodle Casserole !!!Prosciutto-and-beans.

Slow-Cooker Tuna Noodle Casserole VIDEO

Asparagus Tuna Noodle Casserole

 

Asparagus Tuna Noodle Casserole

Fish Noodle Casserole Ingredients

2 cups uncooked elbow macaroni

2 jars (10-1/2 ounces each) dense cream of asparagus soup, undiluted

2 cups cut new mushrooms

1 medium sweet red pepper, hacked

1 little onion, hacked

1/4 cup lemon juice

1 tablespoon dried parsley pieces, partitioned

1-1/2 teaspoons smoked paprika, separated

1 teaspoon garlic salt

1/2 teaspoon pepper

2 pounds new asparagus, cut into 1-inch pieces

2 pockets (6.4 ounces each) light fish in water

1-1/2 cups destroyed Colby cheddar

1 cup multigrain nibble chips, squashed

4 bacon strips, cooked and disintegrated

Fish Noodle Casserole Directions

Shrimp-camarone-patties.

Cook macaroni as per bundle bearings for still somewhat firm; channel. Move to a 4-or 5-qt. 

lubed sluggish cooker. Mix in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. 

Cook, covered, on low 4 hours.

Mix in asparagus and fish. Cook, covered, on low until asparagus is fresh delicate, 1 hour longer. 

Sprinkle with staying 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. 

Present with cheddar, squashed chips and bacon. Cool. Partake in the Asparagus Tuna Noodle Casserole !!!Turkey-and-mushroom-bolognese.

Asparagus Tuna Noodle Casserole VIDEO