Easy Tuna Noodle Casserole
This comforting Easy Tuna Noodle Casserole is exactly what busy families need on those hectic weeknights! Kids and adults alike will love this creamy, hearty dish that’s packed with protein and veggies. Plus, it’s lighter than traditional versions but still gives you all that cozy comfort food feeling.
Recipe Details
Timing & Servings: Prep Time: 25 minutes, Additional Time: 30 minutes, Total Time: 55 minutes, Serves: 4 people.
Nutrition Profile: Nut-Free, Soy-Free, Egg-Free, Low-Calorie.
Nutrition Facts (per serving): 222 Calories, 4g Fat, 28g Carbs, 18g Protein.
Ingredients You’ll Need
Medium noodles: You’ll need 2 cups of dried medium noodles, which is about 3 ounces. Any pasta shape works great here – egg noodles, penne, or rotini all taste amazing!
Fresh mushrooms: 2 cups of sliced fresh mushrooms add such a nice earthy flavor. Button mushrooms or baby bellas both work perfectly.
Frozen broccoli stir-fry vegetables: 2 cups of loose-pack frozen broccoli stir-fry vegetables make this so much easier than chopping everything yourself. No thawing needed!
Onion: ¾ cup of chopped onion gives the casserole that perfect savory base. Yellow or white onions work great – use whatever you have on hand!
Cream of mushroom soup: One 10.75-ounce can of reduced-fat and reduced-sodium condensed cream of mushroom soup keeps this dish lighter but still creamy.
Fat-free milk: ¾ cup of fat-free milk helps thin out the soup and makes everything nice and creamy.
Fresh dill: 2 teaspoons of snipped fresh dill or ½ teaspoon dried dill adds such a lovely fresh flavor. Don’t skip this – it really makes a difference!
Salt: ¼ teaspoon of salt brings out all the flavors perfectly.
Tuna: One 6-ounce can of solid light tuna packed in water, drained and broken into chunks. This is your protein powerhouse!
Parmesan cheese: 2 tablespoons of grated Parmesan cheese for that perfect golden, cheesy finish on top.
How to Make Easy Tuna Noodle Casserole
Step 1: Preheat your oven to 375 degrees F. In a large saucepan, cook the noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain everything well and return it to the saucepan.
Step 2: In a medium bowl, stir together the cream of mushroom soup, milk, dill, and salt until smooth. Pour this creamy mixture into your noodle mixture and stir everything together. Gently fold in the tuna chunks – you want to keep them nice and chunky!
Step 3: Spoon the mixture into a 1½ to 2-quart oval or rectangular baking dish. Cover with foil and bake for 25 minutes.
Step 4: Uncover the casserole and sprinkle the Parmesan cheese over the top. Bake uncovered for about 5 minutes more until heated through and the cheese is golden.
Easy and Quick Tuna Noodle Casserole Version
Want to make this even faster? You can use pre-cooked rotisserie chicken instead of tuna for a different twist! Also, if you have leftover cooked pasta, just mix everything together cold, add an extra ¼ cup of milk, and bake for 30 minutes covered. This saves you about 10 minutes of prep time!
Serving Ideas
This casserole is pretty much a complete meal all on its own! If you want to add a little something extra, try serving it with a simple green salad with Italian dressing or some buttery dinner rolls. A side of steamed green beans also pairs beautifully with all those creamy flavors.
Storage
Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop individual portions in the microwave for 1-2 minutes, or reheat the whole thing in a 350°F oven for about 15 minutes until warmed through. You can also freeze this for up to 2 months – just thaw overnight in the fridge before reheating.
Substitutions
No fresh dill? Dried dill works perfectly, just use half the amount. You can swap the tuna for canned salmon or even leftover cooked chicken. If you don’t have cream of mushroom soup, cream of celery works great too. Regular milk can replace the fat-free milk – the dish will just be a bit richer.
Pro Tips
- Don’t overcook the pasta: Since it bakes in the oven, you want it just barely tender when you drain it.
- Drain the tuna well: Extra water will make your casserole watery, and nobody wants that!
- Let it rest: Allow the casserole to sit for 5 minutes after baking – this helps it set up perfectly for serving.
- Make it ahead: You can assemble this completely and refrigerate for up to 24 hours before baking. Just add 10 extra minutes to the baking time.
FAQs
Can I use fresh broccoli instead of frozen?
You bet! Just chop up about 2 cups of fresh broccoli florets and add them with the noodles. They’ll cook perfectly in that 3-minute boiling time.
What if I don’t have a 2-quart baking dish?
No worries! An 8×8 inch square pan or a 9×13 inch pan both work great. The cooking time might vary by just a few minutes, so keep an eye on it.
Can I make this dairy-free?
Sure! Use dairy-free milk like almond or oat milk, and skip the Parmesan cheese or use a dairy-free alternative. It’ll still taste amazing!
How do I know when it’s done?
The casserole should be hot and bubbly around the edges, and a knife inserted in the center should come out hot. The top will be lightly golden if you’re using the cheese.
Final Thoughts
I hope your family loves this Easy Tuna Noodle Casserole as much as mine does! It’s one of those recipes that just makes everyone happy and satisfied. Let me know how yours turns out – I’d love to hear about any fun variations you try!
