Description
A creamy, cheesy, and comforting Easy Tuna Casserole made with tender pasta, flaky tuna, a rich sauce, and a crispy breadcrumb topping. This budget-friendly dish is perfect for busy weeknights and a nostalgic family favorite. Great for leftovers and meal prep!
Ingredients
Scale
- 2 cups elbow macaroni (or any short pasta)
- 2 cans (5 oz each) tuna, drained and flaked
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and grease a casserole dish.
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large mixing bowl, combine cream of mushroom soup, milk, shredded cheddar cheese, salt, and pepper. Stir until smooth.
- Add the drained tuna and frozen peas to the mixture and mix well.
- Fold in the cooked pasta until evenly coated in the creamy sauce.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- In a small bowl, mix breadcrumbs with melted butter and sprinkle over the casserole.
- Bake uncovered for 20-25 minutes, or until golden brown and bubbly.
- Let it rest for 5 minutes before serving. Enjoy!