Description
This easy tuna casserole is a comforting, creamy, and cheesy baked pasta dish perfect for a quick family dinner. Featuring tender elbow macaroni or egg noodles mixed with tuna, peas, and a savory mushroom soup sauce, topped with a crispy potato chip or breadcrumb crust, it’s an effortless crowd-pleaser that comes together in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 cans (5 oz each) tuna in water or oil, drained and flaked
- 3 cups cooked elbow macaroni or egg noodles (about 1 1/2 cups uncooked pasta)
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Cheese & Topping (Optional)
- 1 cup shredded cheddar cheese (optional for extra cheesiness)
- 1/2 cup crushed potato chips or breadcrumbs (for topping)
Other
- 1 tablespoon butter (for greasing the casserole dish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Cook the Pasta: Boil the elbow macaroni or egg noodles according to package instructions until al dente, then drain and set aside.
- Mix Ingredients: In a large bowl, combine the drained and flaked tuna, cooked pasta, frozen peas, cream of mushroom soup, milk, mayonnaise, garlic powder, onion powder, and black pepper. Stir well until fully incorporated.
- Add Cheese (Optional): For a richer casserole, fold in 1/2 cup of shredded cheddar cheese into the mixture gently.
- Prepare Casserole Dish: Grease a 9×13-inch casserole dish thoroughly with butter to prevent sticking.
- Assemble Casserole: Pour the tuna and pasta mixture into the prepared dish and spread it evenly for uniform cooking.
- Add Topping: Sprinkle crushed potato chips or breadcrumbs evenly over the top to create a crispy, golden crust.
- Top with Cheese (Optional): If desired, sprinkle the remaining shredded cheddar cheese on the casserole for extra cheesiness and a bubbly top layer.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, until the topping is golden brown and the casserole is bubbly throughout.
- Rest and Serve: Let the casserole rest for a few minutes after baking to firm up before serving and enjoy your warm, comforting tuna casserole.
Notes
- You can substitute peas with other frozen vegetables such as corn or mixed veggies.
- Using crushed potato chips for the topping adds a nice crunch and a salty flavor, but breadcrumbs work well for a milder crust.
- Mayonnaise adds creaminess but can be replaced with sour cream or Greek yogurt for a tangier twist.
- For a gluten-free version, use gluten-free pasta and gluten-free soup options.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven.
