There’s something really comforting about a casserole dish. It’s hearty, belly-warming and filling and it can be served on regular or special days. And let’s not forget how most of them can go from prep to presentation in no time at all. This tuna noodle casserole here is no different. It’s right there on top of our favorite casserole dish along with Scalloped Potatoes and Chicken Broccoli Rice Casserole. But it gets better than that – it’s budget-friendly!
How do you make tuna noodle casserole?
With all the casserole dishes I’ve done for this blog, this Tuna Noodle Casserole is perhaps the best money-saver recipe you could hope for. Most of its ingredients are pantry staple and easy-to-find in the grocery, if ever you need a quick trip to the store before making this. And most of all, it’s a fuss-free weeknight dinner or potluck entree. It starts with boiling the noodle as per directions. For this recipe, I tried it with elbow macaroni and egg noodle pasta and both turned out great. You can actually use any kind of pasta to your liking. Make sure though that you cook the pasta “al dente” as it continues to cook in the oven.
I simply use celery, peas, thyme and my trusted homemade Creole Seasoning to boost the flavor in this casserole dish. Let’s not also forget, that we’re making here a creamy sauce from scratch which is waaaay better than your store-bought cream of soup using all-purpose flour, butter, chicken broth and evaporated milk. And no, evaporated milk is different with the widely used condensed milk. If you forgot to add evaporated milk to your grocery list, you can substitute it with fresh milk (twice as the amount of evaporated milk simmered until half) or water + powdered milk (SEE NOTES) After you make the creamy sauce, you toss in the cooked pasta and the tuna and stir evenly to fully incorporate all the flavors before transferring it in a casserole. Top it then with cheese and with the buttery breadcrumbs for added texture and presentation. Bake it in the oven at 375 degrees F for 20 minutes or until bubbly.
How to freeze tuna casserole?
Aside from being budget-friendly, tuna noodle casserole is also a freezer-friendly dish. You can freeze it before or after it’s cooked! Remember though that you need to fully thaw a frozen casserole before you pop it in the oven to avoid overcooking or undercooking on some areas. Just leave it overnight in the fridge to safely thaw. If you’re freezing a fully baked casserole, make sure to let it cool completely before wrapping and freezing it. It could frozen for up to 6 months.
What side dish goes with tuna noodle casserole?
Tuna Noodle Casserole is best served immediately, paired with this homemade buttermilk biscuits, Hawaiian sweet rolls, .or this green beans and bacon. Green salad works great with this dish, too.
You can absolutely enjoy this Tuna Noodle Casserole here with or without the sides. Watch how it flies off the table quickly.
Enjoy!
Tips and Notes:
Preheat the oven to 350 degrees F. Start by boiling noodle or pasta in a large pot according to box instructions. Drain and set aside.Heat butter or oil in a skillet or pot over medium heat. Then add onions,garlic, thyme and Creole seasoning. Cook and stir for about about 3-4 minutes, until onions has wilted. Stir in flour.
Mix well until flour has been fully incorporated, stirring for about a minute.
Gradually stir in evaporated milk and broth. Bring to a boil, stirring constantly; about 2 minutes or until thickened and bubbles.
Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Salt & pepper to taste.
Then add the noodle, tuna and peas to the skillet.
Stir to evenly incorporate.
Transfer the tuna noodle mixture into a pan or into a lightly greased 2-qt. baking dish;
Top with remaining cheese. If you want a crumbly top, saute panko breadcrumbs with butter and then add in on top of the noodle mixture. Bake at 375 Degrees F° for 20 minutes or until golden and bubbly
