Tuna Casserole

Crank your oven to 375°F and grease a 9×13 inch baking dish with cooking spray or butter—don’t skip the greasing or you’ll be scraping stuck-on casserole for days.

Bring a big pot of salted water to a boil and cook your egg noodles for about 1 minute less than the package directions say—they should be just barely tender because they’ll keep cooking in the oven (this is the secret to not-mushy noodles).

While the noodles are cooking, grab a large mixing bowl and stir together the cream of mushroom soup, milk, frozen peas, well-drained tuna, and shredded cheddar cheese until everything’s combined, then season with salt and pepper to taste.

Once your noodles are done, drain them really well (shake the colander to get rid of excess water), then add them to the tuna mixture and fold everything together gently—don’t stir too aggressively or the noodles will break apart.

Transfer the whole mixture to your greased baking dish and spread it out evenly with a spoon, making sure there aren’t any big gaps or lumps.

In a small bowl, mix together the breadcrumbs and melted butter until every crumb is coated (this buttery mixture is what gives you that irresistible golden top everyone fights over), then sprinkle it evenly over the entire casserole.

Cover the baking dish with aluminum foil and bake for 25 minutes to let everything heat through, then remove the foil and bake for another 10 minutes until the breadcrumb topping is golden brown and the edges are bubbling like crazy.

Let it cool for about 5 minutes before serving—this helps it set up so you get nice scoops instead of soup—then dig in while it’s still hot and bubbly.

340

35g

22g

11g

3g

650mg

180mg (14% DV)

2.1mg (12% DV)

520 IU (10% DV, from peas)

Seriously, undercook those noodles by a minute or they’ll turn to mush in the oven—trust the process even if it feels weird.

Press your drained tuna really well in a strainer to get out all the liquid, or your casserole will be watery and sad.

If your breadcrumb topping isn’t browning enough, pop it under the broiler for 2-3 minutes at the very end, but watch it constantly because it goes from perfect to burnt in seconds.

Every oven runs differently, so if the edges are bubbling and the top is golden at 30 minutes total, it’s done—don’t keep baking just because the timer hasn’t gone off yet.

Leftovers lose that crispy breadcrumb top, but they still taste good reheated.

Keep leftover tuna casserole covered in the baking dish or in an airtight container in the fridge for up to 3 days.

Reheat individual portions in the microwave for about 2 minutes, or reheat the whole thing covered with foil in a 350°F oven for 20 minutes until warmed through.

Freeze unbaked casserole (before adding breadcrumb topping) wrapped tightly in plastic wrap then foil for up to 2 months; thaw overnight in fridge, add topping, and bake as directed with 5-10 extra minutes.

Don’t freeze already-baked casserole—the noodles get mushy and weird when reheated from frozen.

Serve with a simple green salad and dinner rolls for a complete, nostalgic meal that feels like Sunday dinner at grandma’s house.

Pair with steamed broccoli or green beans to add some freshness and color to balance the richness of the casserole.

Start with a cup of tomato soup for a cozy winter dinner combination that’s pure comfort food heaven.

Serve alongside sliced fresh tomatoes with a sprinkle of salt and pepper for a simple, bright contrast to the creamy casserole.

Add 1/2 cup each of diced carrots and celery (sautéed until tender) to sneak in extra vegetables without anyone noticing.

Use 1 cup each of shredded cheddar and mozzarella mixed in, plus an extra 1/2 cup sprinkled on top during the last 5 minutes of baking for maximum cheese pull.

Swap the breadcrumbs for 1 cup crushed potato chips or French fried onions mixed with the melted butter for an addictively crunchy, salty topping.

Use gluten-free egg noodles and gluten-free breadcrumbs or crushed gluten-free crackers for the topping—works just as well with minimal taste difference.