We are suckers for good comfort food so about a week ago I decided to make a cheesy, warm, and delicious tuna casserole.
I’m not going to bore you with some long story about tuna casserole because I know you’re really here for the recipe. So let’s get into it.
Condensed Soup Choice
The recipe is easy, made with typical ingredients I have in my own home. One of those ingredients is Cream of Onion or Cream of Celery Soup.
Some recipes require you to mix up your own white sauce for Tuna casserole or they call for cream of mushroom soup. We aren’t mushroom fans and quite frankly I wanted a 2 pan at most dish duty recipe. One to cook the noodles and mix the casserole, the other to bake it in.
Using Cream of Onion soup added a fantastic french onion type flavor to the recipe. If you or someone in your house doesn’t really care for the fishy taste of tuna, the french onion flavor really helps to mask that taste.
I might be strange but I rarely have cartons of breadcrumbs in my house. We just don’t use them enough for me to justify having them in stock. However, we do always have regular sandwich bread in the house. Because I really wanted a toasted bread on top of this casserole I had to improvise.
I took two pieces of bread and toasted it just enough to dry it out and make it crumble. Then I let it cool for a few minutes, flipping it often on my counter, to avoid moisture to build up on the underside. Once it was cool I tore it into pieces with my hands and set it aside for the topping.
I honestly didn’t have high hopes for this to turn out like it did, but it did and it adds the perfect amount of texture to the top of this casserole.
Use Up Canned Goods
My husband and I always keep a good stock of canned vegetables in the house because they can make for an easy side dish, a snack, or make dinner go a bit quicker. We used a drained can of peas in this recipe and it was delicious.
But get creative with it, you can try cut green beans or asparagus tips in this casserole as well. Even a can of mixed vegetables could work in this casserole.
A great way to make casseroles go further is to add an extra can of tuna or vegetables. Adding extra vegetables always makes my casseroles go further for lunches for up to two days after the original dinner.
The recipe below has all the information you need to make it like I did, however, feel free to mix it up a bit and let me know what you did and how it turned out in the comments at the end of this post.
Classic Tuna Casserole
- 1 12 oz bag of egg noodles
- 1 10.5 oz can condensed cream of onion (or celery) soup
- 2 5oz cans of tuna
- 2 slices of bread toasted
- 1 15oz can of peas
- 1 cup or more of shredded cheese of choice (I used mozzarella)
- Salt and pepper to season
- Preheat your oven to 375F and set a large pot of water (salted) to boil while you are toasting your bread. When the bread is finished toasting set it aside to cool for a minute or two.
- One the water is boiling add your egg noodles and stir. Tear up your toasted bread into small bits and place to the side for later.
- Once your noodles are cooked to your preference, turn off the heat, drain your noodles, and place you pot back on the stove top. Empty the can of cream of onion soup with ½ a can full of water, drained tuna, and drained peas into the pan and mix on no heat.
- Add the noodles back to the large pot and mix all the ingredients together.
- Layer the noodle and tuna mixture in a 9x13 or similar pan alternating between the noodles and cheese.
- Layer the top with shredded cheese as much or as little as you like then crumble your toast over the top.
- Bake for 20 minutes and serve.
Easy Tuna Casserole
There you have it, a super easy tuna casserole that’s perfect for a busy weeknight dinner. Remember you can change up the ingredients to suit your tastes. I hope you enjoy it.
How did you change up the recipe? Let me know in the comments below. Follow me on Pinterest for more like this and pin this to your favorite dinner recipe boards.