Easy Tuna Casserole Dinner is a beloved classic that brings comfort and nostalgia to the dinner table. Growing up, I remember my family gathering around the table, eagerly anticipating this creamy, savory dish that seemed to warm our hearts as much as our stomachs. This recipe has its roots in American cuisine, often associated with the post-war era when convenience and affordability were paramount. Today, it remains a favorite for busy families and individuals alike, thanks to its simple preparation and satisfying flavors.
What makes Easy Tuna Casserole Dinner so appealing is its delightful combination of textures and tastes. The tender pasta, creamy sauce, and flaky tuna meld together beautifully, creating a dish that is both hearty and comforting. Plus, its incredibly versatileallowing you to customize it with your favorite vegetables or spices. Whether youre looking for a quick weeknight meal or a dish to share with friends, this casserole is sure to please everyone at the table. Join me as we dive into this easy-to-make recipe that is sure to become a staple in your home!
Ingredients:
- 2 cups egg noodles
- 1 can (15 oz) tuna, drained and flaked
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter, melted (optional, for topping)
Preparing the Noodles
1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the flavor of the noodles. 2. Once the water is boiling, add the egg noodles and cook according to the package instructions, usually around 7-9 minutes, until they are al dente. 3. After the noodles are cooked, drain them in a colander and set them aside. Make sure to shake off any excess water.Mixing the Casserole Ingredients
4. In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, shredded cheddar cheese, and chopped onion. 5. Add the milk to the mixture. This will help to create a creamy texture in the casserole. 6. Sprinkle in the garlic powder, black pepper, and salt. Stir everything together until well combined. I like to use a spatula for this, as it helps to fold the ingredients without breaking up the tuna too much. 7. Once everything is mixed, gently fold in the cooked egg noodles. Make sure the noodles are evenly coated with the creamy mixture.Assembling the Casserole
8. Preheat your oven to 350°F (175°C). This is an important step, as you want the oven to be hot and ready for the casserole. 9. Grease a 9×13 inch baking dish with a little cooking spray or butter to prevent sticking. 10. Pour the tuna noodle mixture into the prepared baking dish, spreading it out evenly with your spatula.Preparing the Topping (Optional)
11. If you want to add a crunchy topping, mix the breadcrumbs with the melted butter in a small bowl. This will give the topping a nice golden color and flavor. 12. Sprinkle the breadcrumb mixture evenly over the top of the casserole. If you prefer a cheesier topping, you can also add an extra handful of shredded cheddar cheese on top.Baking the Casserole
13. Place the baking dish in the preheated oven and bake for about 25-30 minutes. Youll know its done when the casserole is bubbly and the top is golden brown. 14. If you notice that the top is browning too quickly, you can cover it loosely with aluminum foil for the last 10 minutes of baking.Storing Leftovers
17. If you have any leftovers (which is rare in my house!), let the casserole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. 18. To reheat, simply place individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through. This easy tuna casserole is not only a comforting dish but also a great way to use pantry staples. Its perfect for busy weeknights or when you want something quick and satisfying. Enjoy your meal!
Conclusion:
In summary, this Easy Tuna Casserole Dinner is a must-try for anyone looking to whip up a delicious, comforting meal with minimal effort. The combination of tender pasta, creamy sauce, and savory tuna creates a dish that is not only satisfying but also incredibly versatile. You can easily customize it by adding your favorite vegetables, such as peas or bell peppers, or even swapping out the tuna for chicken or a plant-based protein for a different twist. I highly recommend serving this casserole with a side of garlic bread or a fresh green salad to round out the meal. Its perfect for busy weeknights, potlucks, or even as a make-ahead dish for meal prep. I encourage you to give this Easy Tuna Casserole Dinner a try and share your experience! Whether you stick to the classic recipe or make your own variations, Id love to hear how it turns out for you. Dont forget to snap a photo and tag your friends; theyll definitely want to join in on the deliciousness! Happy cooking! Print
Easy Tuna Casserole Dinner: A Quick and Delicious Recipe for Busy Weeknights
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Tuna Noodle Casserole is a quick and comforting dish made with egg noodles, tuna, creamy mushroom soup, and cheese. Perfect for busy weeknights, it’s easy to prepare and can be customized with your favorite veggies. Enjoy a satisfying meal that’s ready in just 45 minutes!
Ingredients
Scale
- 2 cups egg noodles
- 1 can (15 oz) tuna, drained and flaked
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter, melted (optional, for topping)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the egg noodles and cook according to package instructions (7-9 minutes) until al dente.
- Drain the noodles in a colander and set aside, shaking off excess water.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, shredded cheddar cheese, and chopped onion.
- Add the milk to create a creamy texture.
- Sprinkle in garlic powder, black pepper, and salt. Stir until well combined.
- Gently fold in the cooked egg noodles, ensuring they are evenly coated.
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with cooking spray or butter.
- Pour the tuna noodle mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, mix breadcrumbs with melted butter for a crunchy topping.
- Sprinkle the breadcrumb mixture over the casserole. Optionally, add extra shredded cheddar cheese on top.
- Place the baking dish in the preheated oven and bake for 25-30 minutes until bubbly and golden brown.
- If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes.
- Once baked, let the casserole sit for 5-10 minutes before serving.
- Use a spatula to scoop out portions and serve warm, ideally with a side salad or crusty bread.
Notes
- This casserole is a great way to use pantry staples and can be customized with your favorite vegetables or cheeses.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F (175°C) until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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