An Easy Tuna Casserole Recipe
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This easy tuna casserole recipe is one for the books! It’s a simple dinner solution with easy-to-access ingredients, so it makes for a great weekday meal.
When it comes to quick dinner solutions, casseroles are definitely my go-to. The idea of just combining everything together, popping it into a ceramic dish, and letting the baking do its thing… how can you get more simple than that?
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Today, I’m going to teach you how to make this INCREDIBLY easy tuna casserole recipe. You most likely have all the ingredients available in your kitchen – and if not, they’re budget-friendly, super common, and you can easily add them to you next grocery list.
What Is Tuna Casserole?
Basically, tuna casserole is a family dinner that is made with pasta, some kind of creamy soup, and some tuna.
It’s a really easy, 30-minute recipe that’s perfect for busy weeknights and families with a lot of kids. It’s a budget-friendly meal made with shelf-stable ingredients.
What Ingredients Do I Need to Make Tuna Casserole?
Many tuna casseroles require rice, but my recipe actually uses pasta as its base. To whip-up my very special, oh-so-easy tuna casserole recipe, you’ll need the following:
- Penne rigate
- Frozen peas
- Canned tuna
- Milk
- Cream of mushroom
- Cheddar cheese
- Bread crumbs
How do I Prevent my Tuna Casserole From Drying Out?
It’s all about moisture! Make sure that your pasta is completely covered with the cream of mushroom and milk mixture (recipe below). Also, be sure to cover your casserole with aluminum foil for the required time.
What Should I Serve With my Tuna Casserole?
When it comes to casserole dinners, we never say no to a side of fresh salad or roasted veggies. These two options offer a great balance to offset any casserole, which is usually heavy in carbs.
Make It Gluten-Free
If you need to make gluten-free tuna casserole, look for some gluten-free pasta that fits in with your dietary needs.
And instead of breadcrumbs on top, smash some pork rinds into crumbs and sprinkle them on top for the crunchy texture.
Freeze Tuna Casserole
Make it ahead of time and freeze it. Just follow the directions and cook the pasta in a disposable aluminum casserole pan.
Then, let it cool completely.
Once it reaches room temperature, seal it tightly with a lid and/or aluminum foil and keep it in the refrigerator for up to six months.
Are you ready for the recipe? Here you go!
Tuna Casserole
SERVINGS
Equipment
- 1 Soup Pot
- 1 Strainer
- 1 7×10 inch Casserole Dish
- Aluminum Foil
Ingredients
- 2 cups Penne Pasta
- 2 cups Frozen Peas
- 1 can Tuna
- 1/3 cup Milk
- 14 ounce can Cream Of Mushroom Soup
- 1 1/4 cup Shredded Cheddar Cheese
- 1/2 cup Bread Crumbs
Instructions
- Preheat oven to 425 degrees.
- Cook the penne rigate according to package’s directions. In the last 5 minutes of its cooking time, add frozen peas. Once cooking time is up, drain pasta and peas and set aside.
- Drain tuna and scoop into a large mixing bowl. Add milk, cream of mushroom, ½ cup shredded cheese. Mix thoroughly.
- Add drained pasta and peas into the large mixing bowl and mix. Ensure that pasta is completely coated with the tuna mixture.
- Add the casserole mixture into a casserole baking dish, about 7in x 10in in size. Cover with aluminum foil. Bake 11-13 minutes.
- Remove casserole from oven and remove aluminum foil. Sprinkle with remaining shredded cheese and bread crumbs. Without covering, return to oven for an additional 3 to 5 minutes.
Nutrition
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