Quick Easy Tuna Casserole (Printable Recipe)
Creamy tuna casserole with pasta, cheese, and veggies—perfect for cozy meals or family dinners.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 oz cooked elbow macaroni
02 -
2 cans (5 oz each) tuna in water, drained and flaked
03 -
1 can (10.5 oz) condensed cream of mushroom soup
04 -
1 cup frozen peas or mixed vegetables
05 -
1 1/2 cups shredded cheddar cheese
→ Topping
06 -
1/2 cup plain bread crumbs
→ Seasonings
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon ground black pepper
09 -
1/4 teaspoon garlic powder
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C) to ensure even cooking and a golden topping.
02 -
In a large mixing bowl, combine the cooked pasta, drained tuna, cream of mushroom soup, frozen peas or vegetables, shredded cheddar cheese, salt, pepper, and garlic powder until thoroughly mixed.
03 -
Lightly grease a 9×13-inch baking dish to prevent sticking and facilitate cleanup.
04 -
Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle bread crumbs evenly over the top.
05 -
Bake uncovered for 25 to 30 minutes until hot, bubbly, and golden brown on top.
06 -
Allow the casserole to rest for a few minutes before serving to help set and enhance flavor blending.
# Extra Tips:
01 -
Prep the pasta and mix ingredients the night before for a quicker meal the next day.
02 -
Add cayenne or smoked paprika for a bolder flavor.
03 -
Use dairy-free cheese or gluten-free pasta for dietary preferences.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
05 -
This casserole can be frozen before baking and reheated directly from the freezer after thawing overnight.