Creamy Tuna Noodle Bake is a comforting and hearty dish that brings warmth to any meal. This casserole is a delightful mix of noodles, tuna, and creamy flavors that make it a favorite among families. It is easy to prepare and packed with tasty ingredients, making it a great choice for busy weeknights.
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Why Make This Recipe
There are many reasons to love Creamy Tuna Noodle Bake. Firstly, it is quick to make, which is perfect for those hectic days when you need a satisfying meal. Secondly, the dish uses pantry staples and simple ingredients, making it budget-friendly. Finally, it is a wonderful way to enjoy tuna, a healthy protein that many people often overlook. Everyone will enjoy this creamy and cheesy casserole!
How to Make Creamy Tuna Noodle Bake
Ingredients
- 12 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream or mayo
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup milk
- 1/2 tsp garlic powder
- Salt & pepper to taste
Directions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large mixing bowl, combine the drained tuna, frozen peas, cream of mushroom soup, sour cream (or mayo), shredded cheddar cheese, milk, garlic powder, salt, and pepper.
- Add the cooked egg noodles to the mixture and stir until everything is well combined.
- Pour the mixture into a greased baking dish and spread it evenly.
- Top with extra shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until it’s bubbly and golden on top.
- Let it cool slightly before serving. Enjoy your creamy tuna noodle bake!
How to Serve Creamy Tuna Noodle Bake
Serve the creamy tuna noodle bake hot, right from the oven. It pairs well with a simple side salad or steamed vegetables. You can also add some crackers on the side for added crunch. This dish is perfect for family gatherings or a cozy dinner at home.
How to Store Creamy Tuna Noodle Bake
If you have leftovers, store them in an airtight container in the refrigerator. The casserole can be kept for about 3-4 days. When you’re ready to eat it again, simply reheat it in the oven or microwave until warmed through.
Tips to Make Creamy Tuna Noodle Bake
- For extra flavor, you can add diced onions or bell peppers to the mixture.
- If you’re looking for a crunchy topping, consider adding breadcrumbs mixed with melted butter before baking.
- You can also add different vegetables like corn or mushrooms to vary the dish.
Variation
While the classic recipe is delicious, feel free to experiment! You can substitute the tuna with cooked chicken or even a meatless option like chickpeas. Also, try different types of cheese like mozzarella or pepper jack for a unique twist.
FAQs
1. Can I make Creamy Tuna Noodle Bake ahead of time?
Yes, you can prepare the casserole a day in advance and store it in the refrigerator before baking. Just cover it well and bake it when you’re ready.
2. Can I freeze Creamy Tuna Noodle Bake?
Absolutely! You can freeze the casserole before baking. Just wrap it tightly in plastic wrap or foil, and it can last up to 2 months in the freezer.
3. What can I use instead of cream of mushroom soup?
If you prefer, you can use other types of cream soups, such as cream of chicken or even a homemade white sauce for a lighter option.
Enjoy making this easy and delicious Creamy Tuna Noodle Bake!
Creamy Tuna Noodle Bake
Ingredients
Pasta and Base
- 12 oz egg noodles Use your favorite type of egg noodles.
- 2 cans (5 oz each) tuna in water, drained Canned tuna adds protein.
- 1 cup frozen peas You can use fresh peas if preferred.
Creamy Mixture
- 1 can (10.5 oz) cream of mushroom soup Can substitute with cream of chicken.
- ½ cup sour cream or mayo For a tangy flavor.
- 1 cup shredded cheddar cheese Plus extra for topping.
- ½ cup milk Use whole or low-fat milk.
- ½ tsp garlic powder
- to taste Salt & pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large mixing bowl, combine the drained tuna, frozen peas, cream of mushroom soup, sour cream or mayo, shredded cheddar cheese, milk, garlic powder, salt, and pepper.
- Add the cooked egg noodles to the mixture and stir until everything is well combined.
Baking
- Pour the mixture into a greased baking dish and spread it evenly.
- Top with extra shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Serving
- Let it cool slightly before serving. Enjoy your creamy tuna noodle bake!
