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.
Mom’s Tasty Tuna Casserole
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.
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.
Serving Size 1 cup
- Amount Per Serving
- Calories 415kcal
- % Daily Value *
- Protein 29.9g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.