Tuna Casserole
A classic dinner recipe that the entire family will love. Even my kids asked for seconds of this Tuna Casserole. It's made with egg noodles and then topped with cheese before baking. Usually, I have most of these ingredients in my pantry, so if I need a quick meal it's this!
Servings: 6 servings
Ingredients
- 3 cups egg noodles (uncooked)
- 10 oz tuna (in water and drained)
- 10.5 oz cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 3/4 cup cheddar cheese (shredded)
Instructions
- Preheat oven to 375 degrees and prepare a casserole dish with non-stick cooking spray.
- Cook egg noodles according to package directions. Drain and place in your prepared casserole dish. Drain your tuna and place it in your dish with noodles and mix.
- In a small mixing bowl mix together cream of chicken soup, mayonnaise, and seasonings. Add to tuna and noodles and mix until all noodles are coated. Top with shredded cheese.
- Bake in the oven for 30-35 minutes. Serve warm and enjoy.
Video
Notes
Use a fork to cut up the tuna into smaller pieces before adding to the dish, as this will make it easier to get the tuna evenly distributed throughout the casserole.
Storing Directions:
Don't allow the leftover tuna casserole to sit at room temperature for more than two hours. Store the tuna casserole in the refrigerator in an airtight container, or by covering the leftovers with foil, and it should last 2-3 days.
Optional Tip: We grew up with shredded cheese on top of tuna casserole. This is a slight variation from the traditional recipe. Traditionally, breadcrumbs are sprinkled on top of the casserole before baking.
Nutrition
Calories: 343kcal | Carbohydrates: 17g | Protein: 16g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 772mg | Potassium: 169mg | Sugar: 1g | Vitamin A: 285IU | Calcium: 123mg | Iron: 1.8mg