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Ultimate Comfort Food: Tuna Casserole in 30 Minutes

I’m not sure why, but as a boy I hated tuna casserole. Now I absolutely love it and it’s a simple way to make something that just pops in the oven and serves 6-8. Paired with a salad, it’s the perfect Sunday dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb medium Egg Noodles
  • 1 can Cream of Celery Soup Fat Free
  • 1 can Cream of Mushroom Soup Fat Free
  • 1 cup Duke’s Mayonnaise or your favorite
  • 1 can Evaporated Milk Fat Free
  • 2 cups Sharp Cheddar Cheese grated
  • 1 cup Celery diced
  • 1 cup Green Onions chopped
  • 2 Tbsp Chives chopped
  • 1 cup Green Peas frozen
  • 3 5 oz cans Tuna in water, not drained
  • 1 tsp Salt
  • Black Pepper

Equipment

  • Baking Dish

Method
 

  1. Start your water for the noodles. While the water is heating up, chop all of your vegetables and combine soup, mayonnaise, evaporated milk and beat them until smooth.
  2. Cook your noodles until just al dente, so usually about 1-2 minutes less than recommended on the package, but taste just to be safe.
  3. Drain your noodles and pour into a large mixing bowl, fold in your tuna, vegetables, then finish with soup mixture, salt and black pepper and 1 cup of your grated cheese. Fold the mixture until incorporated and then pour into a baking dish and top with the rest of the cheese.
  4. Cover with aluminum foil, then into a preheated 325 degree over for 30 minutes. Remove from oven and let it rest covered for 5 minutes and serve.
Options:
  1. Add 1 cup of Carrots, chopped
  2. Add 1 Tbsp or Curry Powder
  3. Add 1 Tbsp of fresh Tarragon, minced
  4. Add 1/2 cup Mushrooms, sliced
  5. Add juice of one Lemon

Notes

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