Description
This tuna casserole offers a creamy and cheesy twist that will become a family favorite in no time!
Ingredients
Scale
- 2 cans (5 oz each) of tuna, drained
- 1 cup elbow macaroni or your preferred pasta
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup (or use a gluten-free option if needed)
- 1/2 cup milk (or use almond milk for a dairy-free option)
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (optional for topping)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the pasta according to the package directions. In the last 2 minutes of cooking, add the frozen peas to the water and cook until tender.
- While the pasta and peas cook, heat olive oil in a medium saucepan over medium heat. Add the cream of mushroom soup and milk, stirring to combine. Season with garlic powder, salt, and pepper. Simmer for 3-4 minutes until heated through.
- Drain the pasta and peas, then transfer them to a large mixing bowl. Add the drained tuna, soup mixture, and 1/2 cup of shredded cheddar cheese. Stir until everything is well combined.
- Transfer the tuna mixture into a greased 9×13-inch baking dish. Top with the remaining cheddar cheese and breadcrumbs, if using.
- Bake for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Tuna Casserole Recipe