Tuna Casserole
A fast and easy creamy tuna casserole recipe that is perfect for busy weeknights and even picky eaters will love.
Ingredients
Casserole Ingredients
- 2 cans canned tuna Use tuna in water for a lighter option or oil-packed for richer flavor.
- 8 oz short pasta (elbow, shells, or bowties) Cooked and drained.
- 1 can cream of mushroom soup
- 0.5 cup milk
- 1 cup frozen peas Add them while still frozen.
- 1 cup shredded cheddar cheese Plus more for topping.
- to taste salt, black pepper, and paprika For seasoning.
- 1 cup crushed potato chips or breadcrumbs For topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the drained tuna, cooked pasta, cream of mushroom soup, milk, frozen peas, and shredded cheddar cheese. Season with salt, black pepper, and paprika.
- Pour the mixture into a baking dish and top with extra cheese and crushed potato chips or breadcrumbs.
Baking
- Bake for 25 minutes or until the top is golden and the sides are bubbling.
- Let it rest for a few minutes before serving.
Notes
Tuna casserole can be assembled ahead of time and stored in the fridge. This dish also freezes well for up to two months. For different variations, feel free to substitute the peas with chopped spinach or corn and use gluten-free pasta and soup to make it gluten-free.