Tuna Noodle Casserole

This classic dish has been a family favorite for years and I’m sure you’ll love it as much as we do. To get it just perfect, I sauté the onions in butter, use milk & use a big can of cream of mushroom soup to make it super creamy.

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Ingredients

Before we dive into the recipe, let’s go over the ingredients you’ll need to make it. This recipe requires very few pantry ingredients.

• The noodles: Egg noodles are my go to pasta for this casserole but rotini pasta works well as a backup.
• Chopped onion: white or yellow will work.
• Unsalted butter
• Shredded Cheddar cheese
• Frozen green peas
• 2 cans of tuna: I prefer white tuna in water such as Albacore Tuna but use dark meat if that’s what you like.
• Condensed cream of mushroom soup
• Milk (2%, whole or your favorite milk)
• Kosher Salt and black pepper

How to make Tuna Noodle Casserole:

1. Start by preheating the oven to 375°F (190°C) Spray with cooking spray a 9×13 inch baking dish.
2. Then cook the noodles: Fill a large pot with water and bring it to a rolling boil.
3. Add a pinch of salt and the egg noodles. Cook for 8-12 minutes or until it’s al dente (firm but not too hard).
4. Drain the pasta in a colander and set aside.

4. While the pasta is cooking, heat a small skillet and cook the onions with the butter until the onions are soft . 

Make sure not to burn the onions!

Variations

While the classic recipe for tuna noodle casserole is delicious as is, there are plenty of variations you can try to mix things up. Here are some ideas:

• Swap out the egg noodles for a different type of pasta, like penne or rotini.
• Use a different type of condensed soup, like cream of chicken or cream of celery.
• Add in some extra veggies, like chopped carrots or sliced mushrooms.
• Experiment with different types of cheese, like mozzarella or pepper jack.
• For a crunchy topping, try using crushed potato chips, French fried onions or breadcrumbs.

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How to Store & Reheat

• Fridge: Store in an airtight container or resealable plastic bags for up to 3-4 days.
• Freezer: Freeze in an airtight container or resealable plastic bags for up to three months.

Reheating

The best way to reheat your casserole is in the oven. Preheat your oven to 350°F (175°C) and place the casserole in an oven-safe dish. Add a little milk to bring out the creaminess again. Cover the dish with aluminum foil to prevent it from drying out and bake for about 25-30 minutes, or until heated through.

If you’re in a rush and don’t have time to reheat the casserole in the oven, you can also use the microwave. Transfer a serving of your casserole to a microwave-safe dish and cover it with a lid or plastic wrap. Microwave on high for 1-2 minutes, then stir the casserole and continue microwaving in 30-second intervals until it is heated through.

Tips

To make sure your casserole turns out perfectly every time, here are some tips to keep in mind:

• Be sure to drain the canned tuna well to avoid excess moisture.
• If you don’t have frozen peas on hand, you can use canned peas or another type of frozen veggie, like corn or green beans.
• If you want to make this recipe ahead of time, you can assemble the casserole, cover the dish and refrigerate for up to 24 hours. When you’re ready to eat just bake as directed.