The Ultimate Easy Tuna Casserole
Craving a classic? This easy tuna casserole is pure comfort! Creamy noodles, flaky tuna & crispy onions make this the *ultimate* tuna noodle casserole. Get the easy recipe now!
Right then, let's talk easy tuna casserole . honestly, who doesn't love a good tuna casserole? it's proper comfort food, innit? but let’s face it, some are just a bit…beige.
We're gonna level it up a bit, make it something special.
Tuna Casserole: A Taste of Home
This isn’t just any old tuna noodle casserole campbells recipe . this is like, your nan's version after she's been watching too much masterchef! it's a classic american dish, perfect for family dinners and potlucks.
Takes about 45 minutes, feeds six hungry souls, and you don't need a michelin star to nail it.
Why This Easy Tuna Casserole Rules
Look, we're talking omega-3s from the tuna, so it's almost healthy, right? perfect for a chilly evening when you just want something warm and comforting.
What makes this tuna casserole easy is that it only requires simple ingredients and is very easy to make. honestly, what's more appealing than an ultimate tuna noodle casserole on a cold night?.
Time to gather our bits! Onwards!
Alright, let's get down to brass tacks for the easy tuna casserole , shall we? this isn't rocket science, more like a nostalgic hug in a dish.
We're talking serious comfort food here, the kind your nan used to make. well, maybe slightly elevated. honestly, some tuna casseroles are crimes against humanity, so we'll avoid that.
What You Need: The Players in Our Comfort Food Drama
No faffing about here, just good, solid ingredients.
Main Ingredients: Measuring Matters!
- Egg Noodles: 1 pound (450g) . Seriously, egg noodles are the way. Don't skimp.
- Butter: 1/4 cup (55g) . Real butter, none of that spread nonsense.
- Yellow Onion: 1/2 cup (75g) , diced. Finely diced, mind you.
- Celery: 1/2 cup (75g) , diced. Adds a subtle freshness.
- All-Purpose Flour: 1/4 cup (30g) . Essential for thickening the sauce.
- Whole Milk: 2 cups (475ml) . Makes it extra creamy.
- Chicken Broth: 1 cup (240ml) , low sodium. Keeps it from being too salty.
- Salt: 1/2 teaspoon . Adjust to taste, obviously.
- Black Pepper: 1/4 teaspoon . Freshly ground is always better!
- Garlic Powder: 1/4 teaspoon . Don't go overboard.
- Frozen Peas: 1/2 cup (50g) , thawed. Adds a pop of color and sweetness.
- Tuna: Two 5-ounce (142g) cans in water, drained. Quality is key here. Look for tuna that's firm and not too mushy. The better the tuna, the better your ultimate tuna noodle casserole will be.
- Cheddar Cheese (optional): 1/2 cup (60g) , shredded. For extra cheesiness!
- French-Fried Onions: 1 1/3 cups (65g) . The pièce de résistance !
Seasoning Notes: Spice Up Your Life (A Little)
Let's be real, tuna spaghetti squash casserole doesn’t need a spice rack overhaul. But a few tweaks can make all the difference.
- Essential Spice Combo: Salt, pepper, garlic powder. It's a classic for a reason.
- Flavor Enhancer: A pinch of nutmeg in the sauce. Trust me on this one.
- Aromatics: Fresh parsley, chopped, stirred in at the end. Makes it look fancy!
- Substitution: No garlic powder? Use a clove of minced garlic, sautéed with the onions. Easy peasy.
Equipment Needed: Keep it Simple, Stupid!
No need for fancy gadgets. Seriously, the tuna noodle casserole Campbell's recipe was made with basic gear.
- Large Pot: For cooking the noodles.
- Large Skillet: For the sauce.
- 9x13 inch Baking Dish: The vessel for our creamy creation.
- Colander: For draining the noodles.
- Wooden Spoon: For stirring everything together.
- Alternative Baking Dish: If you don't have a 9x13 dish you can try a round dish that holds the same amount of liters.
That's it! now, onto the fun part: actually making this grown up tuna noodle casserole . the goal is to elevate the campbell’s tuna noodle casserole of your youth.
No judgement if you go straight for the tuna casserole easy version. sometimes, simplicity is the best! this should inspire more noodle casserole recipes .
I have to say, sometimes i just crave that old school flavor, it reminds me of simpler times, you know? this isn't just tuna casserole .
It's a trip down memory lane! let's get baking, and make it a easy casserole recipe to remember!
Alright, let's talk about nailing the perfect cooking method. think of it like guiding someone through a park – you want them to get there feeling chuffed, not lost and grumpy! we're going for a no-fuss approach.
The Ultimate Easy Tuna Casserole Recipe Card
Ingredients:
Instructions:
Easy Tuna Casserole: Cooking Like a Pro (Even if You're Not)
Honestly, cooking methods can seem a bit intimidating at first, can't they? but don't stress! let's break down how to make an easy tuna casserole like a seasoned chef.
I promise, it's easier than putting on your slippers.
Prep Like a Boss: The Mise en Place
First things first: mise en place . fancy, right? it just means "everything in its place." chop your onion and celery, measure out your milk and broth.
Open those tuna cans! get the 1 pound (450g) egg noodles ready. having everything prepped saves time and prevents that "oh my gosh, where's the flour?!" panic.
Time-Saver Tip: Dice your onion and celery the night before and store them in the fridge.
Let's Get Cooking: Step-by-Step
Okay, here's the actual cooking bit. It's dead simple, promise.
- Preheat your oven to 375° F ( 190° C) . Grease that 9x13 inch baking dish.
- Cook the 1 pound (450g) egg noodles until al dente. Don't overcook them! Nobody likes mushy noodles.
- Sauté your diced 1/2 cup (75g) yellow onion and 1/2 cup (75g) celery in 1/4 cup (55g) of butter until soft. About 5 minutes.
- Stir in 1/4 cup (30g) all-purpose flour. Cook for 1 minute to make a roux.
- Gradually whisk in 2 cups (475ml) of milk and 1 cup (240ml) of chicken broth. Keep stirring until it thickens.
- Add the 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder, and 1/2 cup (50g) of frozen peas. Stir in the drained two 5-ounce (142g) cans of tuna and 1/2 cup (60g) of cheese (optional).
- Mix the noodles in. Pour everything into the dish. Top with 1 1/3 cups (65g) French-fried onions.
- Bake for 25- 30 minutes , until golden and bubbly.
Pro Tuna Spaghetti Squash Casserole Tips and Tricks
- Don't burn the onions! Keep an eye on them while they are baking to maintain an Ultimate Tuna Noodle Casserole dish.
- If the top starts browning too fast, loosely cover with foil. A Grown Up Tuna Noodle Casserole needs its beauty rest.
- For an extra crispy topping, lightly crush the fried onions before adding them.
Common mistakes to avoid: soggy noodles, bland sauce, and burnt onions. season that sauce like you mean it! also, ensure you drain that tuna really well.
Nobody likes a watery tuna casserole easy .
This tuna noodle casserole campbells recipe and campbell’s tuna noodle casserole is more than just a recipe; it's a journey back to childhood, a comforting hug on a plate.
My nan used to make this for me all the time when i was little. it always made a bad day better.
There are countless noodle casserole recipes , but this one's special. i hope you enjoy making this easy casserole recipes dish as much as i enjoy sharing it with you! it is a great tuna casserole easy recipe for new cooks.
Alright, let's dive into some extra bits for our ultimate easy tuna noodle casserole recipe! these are my notes, things i’ve learned along the way, and little tweaks to make your casserole sing.
Honestly, this stuff can make all the difference.
Recipe Notes: Getting the Most from Your Easy Tuna Casserole
Serving it Up: Plating and Presentation
Forget fancy! we're talking comfort food. but, a little effort goes a long way. i like to serve my tuna casserole easy in individual bowls, topped with a generous helping of those crispy fried onions.
Oh my gosh, those onions! they're critical. for sides, a simple green salad cuts through the richness perfectly. think a light vinaigrette, nothing too overpowering.
As for drinks, a glass of iced tea or even just some good ol' tap water works a treat.
Storing Like a Pro: Keeping it Fresh
So, you’ve got leftovers? lucky you! this noodle casserole recipes keeps well. pop it in the fridge in an airtight container.
It'll be grand for about 3-4 days. i wouldn't freeze it though, the noodles can get a bit weird. reheating is a breeze.
Just microwave it until it's piping hot. or, for a crispier top, stick it back in the oven at 350° f ( 175° c) for about 15 minutes.
Variations: Mix It Up!
Want to make it your own? no worries! for a gluten-free version, swap out the regular noodles for gluten-free ones.
Easy peasy! and, for a grown up tuna noodle casserole , chuck in some sautéed mushrooms and a splash of dry sherry to the sauce.
Honestly, it’s like a totally different dish. you know? seasonal swaps? in autumn, try adding some roasted butternut squash. it's amazing.
Some people love tuna spaghetti squash casserole !
Nutrition Basics: Goodness Inside
Okay, i'm no nutritionist. but, let's keep it real. this tuna casserole is hearty and filling. it's got protein from the tuna, carbs from the noodles, and a bit of calcium from the milk.
I like to add extra veggies to sneak in some more goodness. and, remember, everything in moderation! a little bit of comfort food is good for the soul.
Just don't go eating the whole dish in one sitting. i know it's tempting! ever tried the tuna noodle casserole campbells recipe ?
Go on, Get Baking!
So there you have it. some extra tips and tricks to make your easy casserole recipes shine. don't be afraid to experiment.
Cooking should be fun! honestly, even if you mess up a bit, it'll still taste amazing. now get in that kitchen and whip up your own campbell’s tuna noodle casserole masterpiece.
You got this!
Frequently Asked Questions
Can I make easy tuna casserole ahead of time?
Absolutely! As Delia Smith herself would approve, preparing your tuna casserole ahead of time can be a lifesaver. Assemble the casserole (without the fried onion topping, to prevent sogginess), cover tightly, and refrigerate for up to 24 hours. Add the topping just before baking. You might need to add 5-10 minutes to the baking time if it's chilled.
What's the best way to store leftover tuna casserole?
Leftover easy tuna casserole should be stored in an airtight container in the refrigerator. It will keep for 3-4 days. Reheat gently in the oven or microwave. Just be aware that the topping might lose some of its crispness, but it'll still be delicious - think of it like a warm hug on a plate!
Can I use different types of noodles in this easy tuna casserole recipe?
You bet your bottom dollar! While egg noodles are traditional, you can definitely experiment. Macaroni, rotini, or even penne pasta work well as substitutes. Just make sure to cook them al dente to avoid a mushy casserole. Think of it as putting your own spin on a classic, like a modern take on a Beatles song!
Is there a way to make this tuna casserole healthier?
Definitely! You can reduce the fat content by using low-fat milk, whole wheat noodles, and tuna packed in water instead of oil. Also, consider adding more vegetables like broccoli florets or sliced mushrooms. A touch of fresh herbs, like parsley or dill, can also add flavor without extra salt or fat. It's all about making healthier choices without sacrificing the comforting taste!
My easy tuna casserole came out a bit dry. What did I do wrong?
A dry casserole is a common woe, but easily fixed! It likely means the sauce absorbed too much liquid during baking. Next time, try adding a little more chicken broth or milk to the sauce before baking. Also, ensure your oven temperature is accurate and avoid overbaking. Tenting the casserole with foil halfway through can also help retain moisture. It's all about finding that perfect balance, like Mary Berry judging a sponge cake!
Can I freeze this easy tuna casserole?
Freezing is possible, but with caveats! The texture of the noodles and sauce might change slightly, becoming a bit softer. To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and then foil. It's best frozen before baking the French Fried Onions. Thaw overnight in the refrigerator before baking and add fresh fried onions before baking or reheating. For best results, consume within 2-3 months. It's not quite as good as fresh, but it's a great option for meal prepping!