Quick Tuna Noodle Casserole

This iconic American comfort dish can be on your table in under 30 minutes using pantry staples you likely already have. A budget-friendly solution for modern households seeking wholesome, satisfying meals without extensive preparation.

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Course: Main Course

Cuisine: American

Keyword: Tuna Casserole, Quick Dinner, Comfort Food, Budget Friendly, Family Meal

Prep Time: 10

Cook Time: 20

Rest Time: 5

Total Time: 35

Servings: servings

Calories: 325kcal

Equipment

2-quart Casserole Dish
Large Pot
Mixing Bowl

Ingredients

Casserole Base

8 ounces egg noodles about 4 cups uncooked
2 cans chunk light tuna in water 5 ounces each, drained and flaked
1 can condensed cream of mushroom soup 10.5 ounces
1/2 cup milk
1 cup frozen peas
3/4 cup shredded cheddar cheese for filling
1 small onion finely diced, about 1/2 cup
1/4 cup red bell pepper diced
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
salt and freshly ground black pepper to taste

Topping

1 cup crushed potato chips or 1/2 cup panko bread crumbs
2 tablespoons butter melted
1/4 cup shredded cheddar cheese for topping

Instructions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
Cook egg noodles for 2 minutes less than package directions indicate. Drain well but don't rinse.
In a large bowl, combine cream of mushroom soup and milk, whisking until smooth. Add garlic powder, dried dill, salt, and pepper.
Gently fold in the drained tuna, peas, diced onion, bell pepper, and 3/4 cup of the shredded cheese. Add the slightly undercooked noodles and toss until evenly coated.
Transfer the mixture to a greased 2-quart casserole dish.
In a small bowl, mix the crushed potato chips or panko with melted butter and sprinkle over the casserole. Top with the remaining 1/4 cup cheese.
Bake uncovered for 20-25 minutes until the edges bubble and the top turns golden brown.
Allow to rest for 5 minutes before serving to let the flavors settle and the sauce thicken to the ideal consistency.

Notes

For a healthier version, use low-fat milk and reduced-fat cheese, double the vegetables, or substitute whole wheat pasta. You can prepare this casserole up to 24 hours ahead and refrigerate unbaked, adding 5-7 extra minutes to the baking time when cooking from refrigerated.

For storing, refrigerate leftovers for 3-4 days or freeze portioned containers for up to 2 months. When reheating, add 1-2 tablespoons of milk to restore creaminess.

Nutrition

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