Delicious Baked Tuna Casserole / Tuna Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: elbow macaroni

Whole wheat adds fiber, while macaroni is often less expensive.

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Salmon is healthier, while sardines are usually cheaper.

Boil water in a large pot for the noodles.

Add 6 cups of medium-sized noodles to the boiling water, and cook for 6-7 minutes until al dente.

In a separate pan, melt 1 tablespoon of butter over medium-high heat.

Add diced onion, diced celery, and diced carrot to the melted butter and sauté for 5-7 minutes until tender.

Drain the cooked noodles and run cold water over them to stop the cooking process.

In a mixing bowl, break up the canned tuna and add in the cream of mushroom soup.

Stir in 2 cups of shredded cheese to the tuna mixture.

Add the sautéed vegetables and 1 cup of thawed frozen peas to the bowl and mix well.

Pour in 1/3 cup of milk and mix until combined.

Gradually add the cooked noodles to the mixture and stir to coat evenly.

Coat the bottom of a 9x13 baking dish with olive oil.

Transfer the mixture to the baking dish and spread evenly.

In a separate bowl, mix panko breadcrumbs with melted butter and chopped parsley.

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Preheat the oven to 375°F.

Bake the casserole in the preheated oven until bubbly and golden brown, checking for doneness after 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens