Easy Tuna Casserole
A creamy, cheesy tuna casserole made with pasta, canned tuna, and a crunchy topping – a quick and comforting meal!
Ingredients
- 2 cups cooked pasta (egg noodles or any type)
- 1 can (5 oz / 140g) tuna, drained
- 1 can (10.5 oz / 300g) cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup frozen peas (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- ½ tsp breadcrumbs or crushed crackers for topping
- 2 tbsp melted butter
Instructions
- Preheat the oven: Set to 375°F (190°C).
- Cook the pasta: Boil according to package instructions and drain.
- Mix the base: In a large bowl, combine tuna, cream of mushroom soup, milk, cheese, peas, garlic powder, onion powder, salt, and pepper.
- Assemble the casserole: Stir in the cooked pasta and transfer the mixture to a greased baking dish.
- Add the topping: Mix breadcrumbs with melted butter, then sprinkle over the casserole.
- Bake: Cook for 25 minutes or until golden and bubbly.
- Cool & serve: Let it rest for 5 minutes before serving.
Notes
- Swap cream of mushroom soup with cream of chicken soup for a different flavor.
- Use cooked rice instead of pasta for a rice-based casserole.
- Add chopped bell peppers or mushrooms for extra texture.