Tuna casserole is a great midweek dinner idea as it can be made in about 30 minutes or so and is fairly healthy. It makes great leftovers for the following night or lunches for the next day. I make it up faithfully about every second Wednesday and the entire family just loves it. The Wednesday night tradition keeps in step with when my mother used to make it.
As always, you can alter the ingredients. I left garlic out in this recipe as some people don’t like it, but a dash or so certainly would not hurt to add a bit more flavour. I use rotoni noodles, but you can use the noodle of your choice. Even spaghetti or elbow noodles would suffice. Other veggies, such as peas or carrots, can be used as well.
In therms of the star of the show, I always use the tuna in water, but tuna in oil can be used as well. This recipe uses old cheddar but any kind of cheese can be used. You can use a more expensive cheese if you so wish. The same concept applies to the bread crumbs.
Give our tuna casserole a try and, as always, let us know what you think.
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- 3 cups or 300 grams of rotoni noodles or the noodle of your choice
- 1 stalk of celery, chopped
- 1 small diced onion
- 2/3 of a cup or 120 grams of frozen peas
- 6 oz or 160 grams of drained tuna
- 1 cup or 80 grams of old cheddar cheese
- 10 oz or 300 ml can of cream of mushroom soup
- pepper to taste
- For the Topping:
- 1/2 cup or 50 grams of bread crumbs
- 1/2 cup of 80 grams of old cheddar cheese
- 1 tbsp or 15 ml of melted butter
- Preheat your oven to 375 degrees F or 190 degrees C
- Boil the noodles until al dente, strain, and transfer to a large mixing bowl.
- Add in the celery, onion, tuna, pepper, and soup. Mix until well combined.
- Place the mixture in a casserole dish.
- To Make the Topping:
- Add the bread crumbs, cheese, and butter to a bowl and mix until well combined.
- Sprinkle the topping over the casserole and bake for 20 to 25 minutes until heated through and the breadcrumbs are brown.