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.
- 3 cups or 300 grams of rotoni noodles or the noodle of your choice
- 1 stalk of celery, chopped
- 1 small small diced onion
- 2/3 cups or 120 grams of frozen peas
- 6 ounces or 160 grams of drained tuna
- 1 cup or 80 grams of old cheddar cheese
- 10 ounces 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 80 grams of old cheddar cheese
- 1 tablespoon 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.
Serving Size 1 cup
Servings 6
- 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.
