Easy Tuna Casserole Recipe – Step by Step Guide :- This budget-friendly, dependable, and cosy easy tuna noodle casserole can be prepared in 45 minutes from start to finish. It’s ideal for a hectic weekday!
Easy Tuna Casserole Recipe – Step by Step GuideÂ
I have another casserole dish for you now, and it’s a classic that the most of us probably have childhood memories of. This is a really tasty and simple tuna noodle casserole. It’s ideal when you’ve had a demanding workday and don’t want to spend a lot of time in the kitchen cooking.
This 45-minute casserole is ready from start to finish, making it the ideal weeknight meal. This recipe, which I’ve been cooking for years, is a family favourite for this classic comfort dish from America.
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Ingredients
- 12 ounce egg noodles (dry)
- 15 ounce tuna (drained (I used 3 5 oz cans tuna packed in water))
- 10.5 ounce cream of celery soup ((I used Campbell’s 10.5 oz can))
- 1 cup milk
- 1 stalk celery (chopped)
- 1 cup frozen peas
- 1 cup cherry tomatoes (halved)
- ¼ teaspoon black pepper (or to taste)
- ¾ cup potato chips (crumbled)
Instructions
Set the oven’s temperature to 400°F.
Cook the noodles: Follow the directions on the package to cook the noodles. After draining, move to a big basin.
Combine all ingredients: The other ingredients—aside from the potato chips—should be added to the bowl and thoroughly mixed. Add salt and pepper to taste as needed. I seasoned with pepper alone, but you can add salt if you’d like.
Shift into a casserole plate: Coat a 9 x 13-inch baking dish with cooking spray, then transfer the noodle mixture to it. Add the potato chips in a sprinkle.
Bake: Bake for thirty minutes, or until thoroughly heated.
Serve: Warm up and savour!
Notes
Melt the butter in a small saucepan, then add the onion and celery and simmer over medium-low heat until tender. Cook the flour for two minutes on low heat.
Bring the cream and chicken stock to a boil, season with salt and pepper. Add this to your casserole with tuna noodles.
Nutrition Information
- Serving:Â 1serving
- Calories: 426kcal (21%)
- Carbohydrates: 56g (19%)
- Protein: 25g (50%)
- Fat: 10g (15%)
- Saturated Fat: 2g (13%)
- Cholesterol: 82mg (27%)
- Sodium: 595mg (26%)
- Potassium: 657mg (19%)
- Fiber: 4g (17%)
- Sugar: 5g (6%)
- Vitamin A:Â 1065IUÂ (21%)
- Vitamin C: 11.1mg (13%)
- Calcium: 110mg (11%)
- Iron: 3.3mg (18%)
FAQs
Do You Bake This Tuna Noodle Casserole Covered or Uncovered?
Because of the potato chips, I suggest baking this uncovered. Since the sole objective of the potato chips is to add crunch to the meal, covering it with a lid or aluminium foil runs the danger of the chips becoming mushy.
Leftovers
Tuna casserole keeps well in the refrigerator for two to three days when kept in an airtight container. It also makes a great lunch the following day.
Freezing
This casserole’s best feature is its ease of freezing, both before and after cooking. Before cooking, freeze it, but make sure to wrap it securely in plastic wrap or place it in an airtight container. To cook, leave it in the refrigerator for the entire night and make sure it has thawed out before putting it in the oven.
Before covering and freezing a baked casserole, it is best to allow it cool fully. The casseroles can be frozen for up to six months, whether they are cooked or raw.
