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Easy Weeknight Tuna Casserole 1

Easy Weeknight Tuna Casserole

This nostalgic dish combines pantry staples into a creamy, satisfying meal that's ready in just 30 minutes. Perfect for busy weeknights, this updated version of the classic tuna noodle casserole delivers comforting flavors without complicated techniques or hard-to-find ingredients.
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Course: Main Course
Cuisine: American
Keyword: Tuna Casserole, Easy Dinner, Weeknight Meal, Comfort Food, Budget-Friendly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 portions
Calories: 385kcal
Cost: $1.75 per serving

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Skillet
  • Mixing Bowl

Ingredients

Casserole Base

  • 12 oz egg noodles medium width
  • 2 cans chunk light tuna in water 5 oz each, drained
  • 1 can condensed cream of mushroom soup 10.5 oz
  • 1 cup frozen peas
  • 3/4 cup shredded cheddar cheese for mixture
  • 1/2 cup milk
  • 1/2 cup sour cream or Greek yogurt for a lighter option
  • 1/4 cup diced red bell pepper
  • 1/4 cup finely diced onion
  • 2 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • 1/2 tsp black pepper

Topping

  • 1/2 cup crushed potato chips or panko breadcrumbs
  • 2 tbsp butter melted
  • 1/4 cup shredded cheddar cheese for topping
  • fresh parsley for garnish, optional

Instructions

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil. Drain your tuna thoroughly and flake it with a fork, pressing against the strainer with the back of a spoon to extract maximum moisture.
  • Cook egg noodles for 2 minutes less than the package instructions indicate (about 5-6 minutes). They should be slightly firmer than al dente. Drain immediately and rinse briefly with cold water to stop the cooking process.
  • In a large mixing bowl, combine the condensed soup, milk, sour cream, garlic, lemon juice, dill, and black pepper. Whisk until smooth and well incorporated.
  • In a small skillet over medium heat, sauté the diced onion and red bell pepper for 3-4 minutes until softened but not browned. Add the sautéed vegetables to your creamy sauce mixture, stirring to combine.
  • Add the drained pasta, flaked tuna, frozen peas, and 3/4 cup of the shredded cheese to the sauce mixture. Gently fold everything together until evenly coated, being careful not to break up the pasta or tuna too much.
  • Transfer the mixture to your prepared baking dish, spreading it evenly. In a small bowl, combine the crushed potato chips or panko breadcrumbs with the melted butter. Sprinkle the remaining 1/4 cup cheese over the casserole, then distribute the buttered crumb mixture on top.
  • Bake uncovered for 15-20 minutes until the topping is golden brown and the edges are bubbling. For an extra-crispy top, broil for the final 1-2 minutes, watching carefully to prevent burning.

Notes

Feel free to customize this versatile recipe based on what's in your pantry. For a healthier version, try using whole wheat pasta, Greek yogurt instead of sour cream, and adding extra vegetables. This casserole can be assembled up to 24 hours ahead and refrigerated unbaked - just add 5-7 minutes to the baking time.

Nutrition

Calories: 385kcal | Carbohydrates: 35g | Protein: 23g | Fat: 17g | Sodium: 580mg | Fiber: 3g | Vitamin A: 12IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 10mg
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