Tuna Casserole Recipes – Get Ready for Delicious Comfort Food with These Recipes!

A tuna casserole is an easy and deliciously hearty dish. It’s also one of the most versatile recipes that you can make for a crowd or for yourself. You can choose from a range of different ingredients to make your casserole however you want it. From adding a variety of vegetables to using different grains such as rice, quinoa and noodles, you can make this dish extra filling with whatever ingredients you have on hand.

Easy Tuna Casserole Recipe

This easy tuna casserole is ready in under 30 minutes, perfect for a busy weeknight. It’s so simple that anyone can make it but still tastes amazing. Here’s what you’ll need to make it:

• 1 can tuna, drained
• 2 cups cooked pasta (elbow macaroni or shells)
• ½ cup frozen peas
• ¼ cup onion, chopped
• 1 can cream of celery soup
• 1 cup milk
• ½ teaspoon ground black pepper
• 1 cup shredded cheddar cheese
• Optional: freshly chopped parsley for garnish

Instructions

Preheat your oven to 350°F. Grease a 9×13 inch baking dish with cooking or baking spray. In a large bowl, mix the tuna, pasta, frozen peas and onion together.

In a separate bowl, whisk together the cream of celery soup, milk, black pepper and cheddar cheese. Once all the ingredients are combined, pour the cheese mixture over the tuna and pasta in the bowl and stir everything together until the pasta is evenly coated.

Transfer the casserole to the prepared baking dish and bake in the preheated oven for 15-18 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!

Easiest-Ever Skillet Tuna Noodle Casserole

This tuna noodle casserole is ready in under an hour and uses ingredients you may already have in your pantry. Here’s what you’ll need to make it:

• 1 tablespoon butter or margarine
• 2 cups elbow macaroni, uncooked
• 1 (10.75 ounce) can cream of mushroom soup
• ½ cup milk
• 1 (5 ounce) can tuna, drained
• 1 (15.25 ounce) can whole kernel corn, drained
• ½ cup shredded Cheddar cheese
• Optional: freshly chopped parsley for garnish

Instructions

In a large skillet, melt the butter over medium heat. Add the macaroni and cook for 5 minutes, stirring frequently.

Stir in the cream of mushroom soup and milk and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.

Add the tuna and corn to the skillet and stir to combine. Simmer for 5 more minutes, stirring occasionally. Finally, add the cheese and stir until melted. Serve warm and garnish with freshly chopped parsley, if desired.

FAQs

What is the best type of pasta to use for a tuna casserole?

The best type of pasta to use for a tuna casserole is a medium-sized pasta with ridges, such as elbow macaroni or shells. This type of pasta will help to hold the sauce better and make for a more delicious dish.

How do I store leftovers of a tuna casserole?

Leftovers of a tuna casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat

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