Description
A creamy and comforting Tuna Casserole topped with a crunchy breadcrumb layer, perfect for family dinners or potlucks.
Ingredients
Scale
- 2 cans (5 oz / 142 g each) tuna, drained
- 1 cup elbow macaroni (uncooked)
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas (no need to thaw)
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt & freshly ground black pepper, to taste
- Cooking spray or butter, for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Bring a pot of salted water to a boil, add the elbow macaroni, and cook just until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas, chopped onion, garlic powder, salt, and black pepper. Stir until smooth.
- Gently fold in the cooked macaroni until evenly coated.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the shredded cheddar cheese over the top.
- In a small bowl, combine the breadcrumbs with olive oil and mix. Sprinkle this over the cheese layer.
- Bake for 25–30 minutes until bubbly and golden brown on top.
- Remove from the oven and let it stand for 5–10 minutes before serving.
Notes
Make-ahead tips: Prepare the casserole the night before and refrigerate it before baking. Consider using an air fryer or Instant Pot for a quicker method.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg