If you’re looking for a quick and comforting meal, tuna casserole is the perfect choice. This classic dish brings together tender pasta, savory tuna, and a creamy sauce, all baked to perfection. It’s an ideal weeknight dinner that can be made in under an hour, and it’s sure to be a hit with the whole family. Let’s dive into the details of this delightful recipe that will warm your heart and fill your belly.
Ingredients
8 ounces of egg noodles, 2 cans of tuna (drained), 1 can of cream of mushroom soup, 1 cup of frozen peas, 1 cup of shredded cheddar cheese, ½ cup of milk, 1 tablespoon of Dijon mustard, salt and pepper to taste, 1 cup of breadcrumbs, and 2 tablespoons of butter.
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 18g of protein, 22g of carbohydrates, 20g of fat, and 600mg of sodium. This nutritional value is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, milk, and Dijon mustard.
- Season the mixture with salt and pepper to taste.
- Add the cooked noodles to the tuna mixture and stir until well combined.
- Transfer the mixture into a greased baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- In a small bowl, melt the butter and mix it with the breadcrumbs.
- Sprinkle the breadcrumb mixture over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Alternative Ingredients
You can substitute egg noodles with whole wheat pasta or gluten-free pasta for a healthier option. Additionally, you can use canned chicken instead of tuna, and swap cream of mushroom soup with cream of chicken or vegetable soup for different flavors.
Serving and Pairings
Tuna casserole pairs well with a fresh green salad or steamed vegetables for a balanced meal. You can also serve it with garlic bread for a comforting touch.
Storage and Reheating
Store any leftover tuna casserole in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
- Overcooking the noodles can make them mushy.
- Not draining the tuna properly can make the casserole watery.
- Skipping the cheese will reduce the creaminess.
- Using low-fat soup may alter the flavor.
- Not seasoning adequately can result in blandness.
Helpful Tips
- Add some chopped onions or bell peppers for extra flavor.
- Try different types of cheese for a unique taste.
- Use Panko breadcrumbs for added crunch.
- Top with fresh herbs like parsley or thyme before serving.
FAQs
Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Just cook it thoroughly and flake it before adding it to the casserole.
How can I make it healthier?
Consider using whole grain pasta, low-fat soup, and adding more vegetables to increase the nutritional value.
Can I prepare it ahead of time?
Yes, you can assemble the casserole ahead of time and store it in the refrigerator until you’re ready to bake it.
What can I serve with tuna casserole?
A side of steamed broccoli or a crisp garden salad pairs well with the richness of the casserole.
How do I know when it’s done baking?
The casserole is done when the top is golden brown and the filling is bubbly around the edges.
Conclusion
Tuna casserole is a timeless dish that combines convenience with great flavor. Whether you’re making it for a family meal or a potluck, this recipe is sure to please. Its creamy texture and savory taste make it a comforting choice, perfect for any occasion.
Tuna Casserole
Ingredients
- 8 ounces egg noodles
- 2 cans tuna drained
- 1 can cream of mushroom soup
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, milk, and Dijon mustard.
- Season the mixture with salt and pepper to taste.
- Add the cooked noodles to the tuna mixture and stir until well combined.
- Transfer the mixture into a greased baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- In a small bowl, melt the butter and mix it with the breadcrumbs.
- Sprinkle the breadcrumb mixture over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly.
