What kind of recipe is it?
Tuna-Noodle Casserole is a comforting, hearty dish perfect for Thanksgiving gatherings, combining tender egg noodles, creamy tuna, and a blend of savory seasonings.
This easy-to-make recipe features a crunchy topping, often made from breadcrumbs or potato chips, adding texture to the rich filling.
Ideal for families looking to incorporate a quick yet satisfying meal into their holiday spread, it appeals to both seafood lovers and those seeking a classic comfort food that brings warmth and nostalgia to the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg noodles | 8 ounces (about 2 cups) |
| Canned tuna (drained) | 2 cans (5 ounces each) |
| Cream of mushroom soup | 1 can (10.5 ounces) |
| Milk | 1 cup |
| Frozen peas | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Breadcrumbs | 1 cup |
| Butter | 2 tablespoons, melted |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Paprika | 1/4 teaspoon (optional) |
Feel free to modify the quantities based on the size of your gathering or personal taste preferences!
Cooking Steps
- Preheat the oven to 190 °C (375 °F), placing an oven rack in the middle position. This guarantees even cooking and browning of the casserole.
- Cook 240 ml (1 cup) of egg noodles in a large pot of boiling water according to package instructions until al dente, usually about 6–8 minutes. Stir occasionally to prevent sticking, then drain and set aside.
- In the same pot, combine drained canned tuna, 1 can (10.5 ounces) cream of mushroom soup, 240 ml (1 cup) milk, and 240 ml (1 cup) frozen peas over medium heat. Stir gently until mixed well and heated through, approximately 3–5 minutes.
- Add the drained noodles back into the pot with the tuna mixture. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and optional 1/4 teaspoon paprika. Stir until thoroughly combined.
- Prepare a 3-liter (3-quart) casserole dish by greasing it lightly with butter or non-stick spray to prevent sticking.
- Transfer the tuna-noodle mixture into the prepared casserole dish, spreading it evenly.
- In a small bowl, combine 240 ml (1 cup) breadcrumbs with 30 ml (2 tablespoons) melted butter. Mix until breadcrumbs are evenly coated.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole. This will create a crispy topping when baked.
- Bake the casserole in the preheated oven for 25–30 minutes, or until the top is golden brown and the edges are bubbling, signaling that it’s heated through.
- Remove the casserole from the oven and allow it to rest for about 5–10 minutes. This will help set the baking and make serving easier.
- Serve warm and enjoy the creamy aroma as the casserole cools slightly, allowing the flavors to meld.
Variations
- Veggie-Loaded Casserole: Add 240 ml (1 cup) of chopped bell peppers and 240 ml (1 cup) of diced carrots to the tuna mixture for extra nutrition and flavor.
- Cheesy Tuna-Noodle Bake: Stir in 240 ml (1 cup) of shredded cheddar cheese into the mixture before baking for a creamy and cheesy twist.
- Gluten-Free Tuna Casserole: Substitute traditional egg noodles with gluten-free pasta and verify that the cream of mushroom soup is gluten-free for a suitable option.
- Dairy-Free Tuna Casserole: Replace milk with almond or soy milk, and use a dairy-free cream of mushroom soup to create a dairy-free version.
- Vegan Tuna Alternative: Instead of canned tuna, use 240 ml (1 cup) of chickpeas or a store-bought plant-based tuna alternative mixed with the same seasonings for a vegan option.
- Oven-Free Method: Prepare the casserole in a slow cooker on low for 4–6 hours instead of baking, perfect for keeping your kitchen cooler on hot days.
Tips on plating and presentation
Although plating a dish might seem simple, a few thoughtful touches can elevate your tuna-noodle casserole into an appealing centerpiece for your Thanksgiving table.
I like to garnish with fresh parsley or dill, adding a pop of color. Arranging the casserole in a striking dish also makes a difference.
Finally, consider serving it alongside a colorful salad for a visually balanced presentation.
What other dishes can I pair it with?
To create a well-rounded Thanksgiving meal, I often pair my tuna-noodle casserole with complementary dishes that enhance its flavors and textures.
A fresh spinach salad with a tangy vinaigrette balances the richness.
I also love including roasted Brussels sprouts, which add a nice crunch.
Finally, some crusty bread provides that comforting touch, making the meal feel cozy and inviting.
What drinks can I pair it with?
When it comes to pairing drinks with tuna-noodle casserole, I often like to keep things simple and invigorating.
A crisp white wine like Sauvignon Blanc complements the dish beautifully.
If you prefer non-alcoholic options, try a sparkling water infused with lemon or a light herbal iced tea.
These choices not only refresh the palate but also enhance the flavors of the casserole.
Frequently Asked Questions
Can I Use Fresh Tuna Instead of Canned Tuna?
Absolutely, you can use fresh tuna instead of canned tuna! Just be sure to cook it properly beforehand for the best flavor and texture. I love experimenting with fresh ingredients in my recipes!
How Do I Store Leftovers Properly?
I store leftovers in airtight containers to keep them fresh. I label them with the date, then place them in the fridge for up to three days. Freezing is great for longer storage, too!
Can I Make This Casserole Ahead of Time?
Yes, you can make this casserole ahead of time. I usually prepare it a day in advance, cover it tightly, and store it in the fridge. It tastes just as delicious when baked the next day!
Is It Possible to Freeze the Casserole?
Yes, I’ve frozen casseroles before, and they turned out great! Just make sure to cool it completely first, then wrap it tightly. I always label it with the date, so I remember when I made it.
What Are Some Common Allergen Concerns for This Dish?
Some common allergen concerns include gluten from pasta, dairy from cheese and cream, and fish from tuna. If you’re serving guests with allergies, I’d recommend substituting gluten-free pasta and vegan dairy alternatives.
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