Cheesy Tuna Casserole

A comforting, family-focused dish packed with protein and nostalgic flavors, perfect for quick meals with minimal effort.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

8 oz egg noodles Choose whole wheat for added fiber.
1 can (5 oz) tuna, drained Provides protein and healthy fats.
2 cups shredded Cheddar cheese Try swapping for low-fat cheese for a lighter version.
1 can (10.5 oz) cream of mushroom soup Use homemade for a healthier twist if you prefer.
1 cup milk Opt for low-fat or plant-based milk for dietary needs.
1 cup frozen peas Substitute with frozen mixed vegetables as desired.
1 cup Panko breadcrumbs Can replace with crushed crackers for texture variation.
1/2 tsp garlic powder Fresh minced garlic works wonders too.
to taste salt and pepper Essential for seasoning—always adjust to preference.
2 tbsp olive oil or melted butter Helps achieve that golden crust.

Method

Preparation

Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package directions until al dente; drain.
In a large bowl, combine the cooked noodles, drained tuna, Cheddar cheese, cream of mushroom soup, milk, frozen peas, garlic powder, salt, and pepper until well mixed.
Pour the mixture into a greased casserole dish and spread it evenly.
In a small bowl, mix Panko breadcrumbs with olive oil or melted butter, then sprinkle evenly over the casserole.

Baking

Bake for about 30 minutes, or until bubbly and golden brown on top.

Notes

Allow the casserole to cool completely for storage. Can be refrigerated for up to 3 days or frozen without breadcrumbs for future use. Thaw overnight before reheating.