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This recipe for old-fashioned, cheese tuna noodle casserole is sure to become a meal that is added to your regular weekly menu. It’s easy and so delicious!
Tuna noodle casserole is a dish that many people grew up on and have very fond memories of.
This old fashioned tuna noodle casserole is cheesy, delicious, meaty, and nostalgic.
Plus, it’s economical, tasty, and comforting.
As an added bonus, everything is almost always available in your kitchen pantry.
If you are looking for that perfect dish for a party or other get together, tuna noodle casserole fits the bill. Whether it is a holiday dinner or a family event, cheesy tuna casserole will save the day!
Why we love this recipe?
This recipe for old fashioned tuna casserole is just like the one you grew up on.
If you are wondering what’s special about it, here is why I absolutely adore this one:
- The recipe is straightforward and super simple to make.
- It is cheesy! If you love cheese, you will love this recipe. It’s a cheese-lovers delight.
- It is a complete package! You get pasta, tuna, cheese, and flavors.
- Every ingredient is well-balanced. You won’t find any flavor taking over the other.
- The texture is just right! You won’t get dry or very wet casserole. Every bite will hold it’s shape.
- Lastly, it is very easy to store! Freeze it for up to 3 months, and you can reheat it whenever you like.
- Egg noodles, uncooked
- cream of celery soup
- tuna in water, drained
- frozen peas and carrots
- garlic powder
- black pepper
- sharp cheddar cheese, shredded & divided
- bread crumbs
- unsalted butter, melted
- Casserole dish
- large mixing bowl
- wooden spoon
- sauce pan
Step 1: Preheat oven to 350°F
Step 2: In a large pot boil noodles according to package directions to al dente
Step 3: In a large bowl mix together soup, tuna, peas and carrots, milk, mayonnaise, 1 cup cheese, and seasonings until well combined
Step 4: Fold in cooked noodles and mix until well combined
Step 5: Pour mixture into a 13×9 baking dish
Step 6: In a small saucepan, melt 2 tablespoons of butter over low heat and combine with bread crumbs
Step 7: Sprinkle 1 cup cheese on top of casserole
Step 8: Sprinkle bread crumb mixture on top of casserole
Step 9: Bake for about 40-45 minutes or until golden brown and bubbly
What are good side dishes for tuna casserole?
Although tuna casserole is quite wholesome, paring it with some side dishes is a great way to get more fruits and veggies in. Plus, I find we get full a little quicker if we eat a variety of foods at meal times.
So, if you are wondering what to serve with cheesy tuna casserole, here are a few ideas you might love:
- Roasted vegetables: traditionally, tuna casserole is served with peas and carrots. But, if you want to add color to your plate, a roasted vegetable is a perfect choice. You can roast any vegetable you like. For instance, peas, carrots, potatoes, and bell peppers complement the dish perfectly well. Roast these with a bit of oil, garlic, and Italian herbs.
- Greens: Broccoli, asparagus, baby spinach, etc., adds perfect flavor and color to the casserole. Plus, it adds more greens to your diet, which is always a good thing.
- Salad: a refreshing salad with delicious dressing or vinaigrette is a perfect complement to the casserole, especially if you plan to serve it at lunchtime.
- Fruit salad: fruit salad, especially with tropical fruits, goes well with the tuna casserole. The punch, sweetness, and freshness from the fruits are an added goodness.
- Garlic bread: If you are looking for something starchy, garlic bread is a perfect choice. It goes quite well with the casserole. You could serve cheese-filled bread rolls as well.
Now, one reason tuna casserole is so great is that there is almost always leftovers, which is wonderful for those nights you are too tired to cook!
It is super easy to store.
You can place it in an airtight container and store it in the refrigerator for up to 3-4 days.
Freezing tuna casserole is also an option.
- Make sure the leftover piece is untouched, or it will go bad.
- First, wrap the leftover portion in aluminum foil or plastic wrap and freeze it until frozen – about 4-6 hours.
- After that, you can transfer the casserole to a zip lock bag and store in the freezer for up to 3 months.
Now for reheating, here are a few things you should keep in mind.
- Remove the casserole from the ziplock bag and add to a casserole dish. Leave it in the fridge overnight.
- Simply bake at 350°F for 35-40 minutes, and it will come out fresh again!
Why is my tuna casserole dry?
The most common complaint with tuna casseroles is that they come out dry.
Here are a few reasons why your tuna casserole may be dry:
- The noodles aren’t cooked all the way and sucked up the moisture in the casserole.. Make sure your noodles are completely cooked before mixing in.
- If the dish you are baking in is bigger than the casserole, your casserole will come out dry. The baking dish should be almost filled with the casserole mixture.
- Another simple reason is if the tuna casserole was over-cooked in the oven.
If you are finding that your casserole is coming out dry, you cover it with aluminum foil while it bakes. Uncover the casserole for the last 10ish minutes of cooking.
Old Fashioned Tuna Noodle Casserole
- large pot
- wooden spoon
- large bowl
- casserole dish, 13×9
- small pan
- 1 12oz bag egg noodles uncooked
- 1 10.5 oz can cream of celery soup or 1 1/4 cup homemade
- 1 12 oz can tuna drained
- 1 bag 12oz frozen peas and carrots rinsed
- 1/3 cup milk
- 1/4 cup mayonnaise
- 1 tsp salt
- 1 tp garlic powder
- 1/2 tsp black pepper
- 2 cups sharp cheddar cheese shredded, divided
- 1/2 cup bread crumbs
- 2 tbsp unsalted butter melted
- Preheat oven to 350°F.
- In a large pot boil noodles according to package directions to al dente.
- In a large bowl mix together soup, tuna, peas and carrots, milk, mayonnaise, 1 cup cheese, and seasonings until well combined.
- Fold in cooked noodles and mix until well combined.
- Pour mixture into a 13×9 baking dish.
- In a small microwavable safe bowl melt 2 tablespoons of butter and combine with bread crumbs.
- Sprinkle 1 cup cheese on top of casserole.
- Bake for about 40-45 minutes or until golden brown and bubbly.
- Store leftovers in refrigerator.