Ah, Tuna Casserole with Egg Noodles! This dish is a nostalgic hug in a baking dish for me. Back when I was a kid, my mom would whip this up on busy weeknights. I can vividly remember the smell wafting through the house and how we’d gather around the table, chatting about our day while savoring each creamy, cheesy bite. It’s a no-fuss meal that brings us all together and is perfect for those ‘I don’t know what to cook’ days. Plus, it’s so versatile! You can pretty much toss in any leftover veggies you have hanging out in the fridge.
What I love most about this casserole is not only its flavor but also its simplicity. It comes together in no time, making it a weeknight warrior in my kitchen arsenal. The creamy texture combined with the crunch of buttery crackers on top creates this delightful contrast that keeps me coming back for more. Trust me, this dish will become a staple in your home!
What’s in Tuna Casserole with Egg Noodles?
Egg Noodles: These are the heart of the casserole! I usually go for a 12 oz package of flat, wide egg noodles because they hold the creamy mixture beautifully.
Tuna in Water: Canned tuna is my go-to for convenience and protein. I use either albacore or chunk light; they both work great—just be sure to drain it well!
Frozen Peas and Carrots: Perfect for adding a touch of color and nutrition. I love using frozen because it’s so easy, but if fresh veggies are available, toss a handful in!
Diced Celery: This adds a lovely crunch and flavor depth. I always seem to have celery in my veggie drawer.
Diced Onion: A flavor powerhouse! It complements the creamy sauce beautifully.
Cream of Mushroom Soup: This is what gives the casserole that dreamy texture. I usually go for the low-fat version to keep it a bit lighter.
Sour Cream: Just a half cup adds a lovely tang and creaminess to the dish.
Shredded Cheddar Cheese: I mean, cheese is life, right? I recommend sharp cheddar for that extra burst of flavor.
Milk: Just a little helps thin out the mixture and brings everything together.
Garlic Powder: Because who doesn’t love a little garlic flavor? It elevates the whole casserole.
Pepper and Salt: Simple, essential seasonings to bring out all those flavors.
Crushed Buttery Crackers: The finishing touch! These add that satisfying crunch on top.
Melted Butter: A drizzle over those crackers takes them to the next level of golden, delicious crispiness.
Is Tuna Casserole with Egg Noodles Good for You?
Well, like most casseroles, Tuna Casserole with Egg Noodles hits that comfort food spot, but it does have its share of health benefits along with a few considerations.
Tuna: It’s packed with protein and omega-3 fatty acids, which are great for heart health. Just make sure you’re moderating your mercury intake, especially if you enjoy tuna regularly.
Vegetables: The peas and carrots add vitamins and fiber, making it a bit more nutritious than your average casserole. Plus, they add some color to the dish!
Sour Cream and Cheese: While they do add creaminess and flavor, they can also amp up the calorie count. You might opt for reduced-fat versions if you’re looking to lighten things up.
Egg Noodles: They provide carbs for energy, but if you’re watching your carbs, you could substitute them with whole grain noodles or another pasta of your choice.
Overall, this dish is best enjoyed in moderation, like many comfort foods.
Ingredients List
– 12 oz egg noodles
– 2 cans (5 oz each) tuna in water, drained
– 1 cup frozen peas and carrots, thawed
– 1 cup diced celery
– 1/2 cup diced onion
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tsp garlic powder
– 1/2 tsp pepper
– 1/4 tsp salt
– 1 cup crushed buttery crackers (for topping)
– 2 tbsp melted butter (for topping)
*Serves around 6 hearty portions.*
How to Make Tuna Casserole with Egg Noodles?
1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the drained tuna, thawed peas and carrots, diced celery, diced onion, cream of mushroom soup, sour cream, shredded cheddar cheese, milk, garlic powder, pepper, and salt.
4. Add the cooked egg noodles to the mixture and stir until well combined.
5. Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
6. In a small bowl, mix the crushed buttery crackers with melted butter until well coated. Sprinkle over the top of the casserole.
7. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
8. Allow to cool for a few minutes before serving. Enjoy your tuna casserole warm!
Casserole Creations!
Want to put your spin on this classic? Try adding different vegetables like broccoli or bell peppers. You could even throw in some diced pickles for a tangy twist! If you’re feeling adventurous, swap the tuna for shredded chicken or even cooked mushrooms for a vegetarian option. And if you have any leftover rotisserie chicken, this is a fantastic use for it!
Before you dive into making this deliciousness, I encourage you to gather your loved ones around for this meal! There’s something special about sharing recipes handed down through generations. If you give this Tuna Casserole with Egg Noodles a try, I would love to hear how it turns out for you! Happy cooking!
