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Tuna Casserole – A Beautiful Mess


In our house, tuna casserole was sometimes called “tuna noodle casserole” or even “tuna surprise.” It was a dinner my dad made, because he was also the king of tuna salad sandwiches in our house.

This tuna casserole recipe is pure comfort—easy to make and filling, a cheesy casserole with all the familiar ingredients is pretty much what my Midwestern sensibilities consider comfort food. Pair this tuna casserole with a salad or vegetable side and you’ll have a very balanced and delicious meal!

Related: Love casseroles as much as I do? Next, try a berry casserole, biscuits and gravy casserole, broccoli casserole, or chicken and rice casserole.

ingredients

  • Egg noodles
  • Tuna – Solid white in water is what I usually use
  • garlic
  • Peas – frozen
  • Mushroom soup
  • Milk
  • Cheddar cheese
  • cayenne
  • Salt and Pepper
  • Bread – any kind, I usually go with sourdough
  • ghee

You will also need aluminum foil to cover the casserole during the first half of baking.

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Cook the egg noodles until they are tender or undercooked, then drain them. They will cook a little more while baking, so you don’t want to overboil them.

In a large mixing bowl, combine the drained tuna, minced garlic, peas, condensed soup, milk, grated cheese, cayenne pepper, and a pinch of salt and pepper. Then stir in the cooked noodles. Spread into a greased 8×8 square baking pan.

Toast bread in a toaster or toaster oven. Finely chop or grind in a food processor. Stir in melted butter. Spread the breadcrumbs over a casserole dish.

Bake in the oven at 400°F (204°C) for 18-20 minutes. Cover with aluminum foil for the first half of baking so the crumbs don’t toast or burn.

Tips and alternatives

  • While I usually use canned “solid white tuna in water,” you can use other types such as a lean piece in water or tuna stored in oil. It won’t change the recipe much, just the final fat content of the dish.
  • I usually use cheddar cheese but other types might work too, like pepper jack which will add some heat.
  • You can definitely add more herbs or spices to this recipe like onion powder, garlic salt, chives, etc. We’ve always made this fairly obvious in my house, and this recipe reflects it, but feel free to make it your own.
  • If you don’t want to make your own breadcrumbs from two slices of bread, you can substitute 2/3 cup panko breadcrumbs instead. I love the texture of making my own, plus it’s an easy way to use up leftover bread.

Submission suggestions

This tuna dish contains a good amount of carbohydrates, protein and fat, but there isn’t a lot of variety in the nutrients it offers, so a salad or vegetable side dish is a great option.

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fruit 6

to equip 10 minutes

He cooks 20 minutes

the total 30 minutes

directions

  • Cook the egg noodles until they are tender or undercooked, then drain them. They will cook a little more while baking, so you don’t want to overboil them.

  • In a large mixing bowl, combine the drained tuna, minced garlic, peas, condensed soup, milk, grated cheese, cayenne pepper, and a pinch of salt and pepper.

  • Then stir in the cooked noodles.

  • Spread into a greased 8×8 square baking pan.

  • Toast bread in a toaster or toaster oven. Finely chop or grind in a food processor.

  • Stir in melted butter. Spread the breadcrumbs over a casserole dish.

  • Bake in the oven at 400°F (204°C) for 18-20 minutes. Cover with aluminum foil for the first half of baking so the crumbs don’t toast or burn.

Notes

While I usually use canned “solid white tuna in water,” you can use other types such as a lean piece in water or tuna stored in oil. It won’t change the recipe much, just the final fat content of the dish.
I usually use cheddar cheese but other types might work too, like pepper jack which will add some heat.
You can definitely add more herbs or spices to this recipe like onion powder, garlic salt, chives, etc. We’ve always made this fairly obvious in my house, and this recipe reflects it, but feel free to make it your own.
If you don’t want to make your own breadcrumbs from two slices of bread, you can substitute 2/3 cup panko breadcrumbs instead. I love the texture of making my own, plus it’s an easy way to use up leftover bread.

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Nutritional facts

Tuna casserole

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.



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