Are you looking for a healthy and easy family meal that can be made ahead of time and reheated? Look no further than this tuna casserole recipe!
This classic dish is not only delicious but also nutritious. Its creamy texture, flavorful combination of ingredients, and simple preparation make it a go-to recipe for many.
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Is tuna casserole a healthy meal?
Tuna casserole is not only easy to make, but it is also a relatively healthy meal option.
Tuna is a great source of omega-3 fatty acids, which are essential for heart health. It is also high in protein and low in fat, making it an excellent addition to any diet.
The vegetables in the casserole provide added nutrition and fiber.
If you’re looking for healthy tuna recipes, you may also want to check out this pasta salad with tuna.
Can I make tuna casserole ahead of time?
Yes, tuna casserole can be made ahead of time and stored in the refrigerator or freezer.
Ingredients to make tuna casserole
- Dry egg noodles
- Chicken bouillon cubes
- Marble cheddar cheese
- Butter
- Celery
- Garlic
- Solid white albacore tuna
- Salt
- Pepper
- Condensed cream of mushroom
- Half and half
- Sour cream
- Corn
- Parmesan cheese
- Bread crumbs
- Ritz crackers
Helpful tools for this recipe
How to make this tuna casserole recipe
First, preheat oven to 400°F.
Melt the butter in a large skillet over medium heat. Add the celery and minced garlic and cook for about 5 minutes.
Reduce the heat to low. Add the drained tuna, salt and pepper, cream of mushroom soup, half and half, and sour cream. Stir until fully combined. Add in the shredded cheese and stir until combined.
Cook the egg noodles just shy of what the package instructs. Add 2 bouillon cubes to the pot to add more flavor to the noodles.
Add the corn and drained egg noodles to the sauce and use a medium spatula to stir until the sauce is all combined.
Use a lightly greased 9 x 13 casserole dish.
Top with Parmesan cheese.
Cover and bake for 20 – 25 minutes.
Combine the Ritz crackers, bread crumbs and melted butter and sprinkle over the prepared dish. Continue to bake uncovered for 5-7 minutes, until the top is brown and crisp.
Finally, serve!
How Do I Store Tuna Casserole?
To store tuna casserole, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator or freezer. It’s best if you store it in an airtight container if you have one available. If stored in the refrigerator, it can be kept for up to 3 days. If stored in the freezer, it can be kept for up to 3 months. Refer to these tips for reheating tuna casserole.
Can Tuna Casserole Be Frozen?
Tuna casserole can be frozen for up to 3 months. To freeze, ensure that the casserole is cooled to room temperature and then store it in an airtight container.
When ready to reheat, defrost the casserole in the refrigerator overnight and then bring it to room temperature. Heat in a preheated oven until warmed through.
What Can I Serve with Tuna Casserole?
Tuna casserole is a complete meal in itself but can be served with a few side dishes to add variety. A side salad or steamed green beans would be a healthy addition. Garlic bread or dinner rolls are a great accompaniment to the casserole.
Tuna casserole is a healthy, easy, and delicious family meal that can be made ahead of time so that you can meal prep a healthy option for the week ahead.
Tuna is an excellent source of omega-3 fatty acids and protein, making it a nutritious addition to any diet. Whether you are cooking for a family gathering or meal prepping for the week, tuna casserole is a great option!
Other casserole recipes to try
Chicken and Yellow Squash Casserole
Easy Squash and Zucchini Casserole
Tuna Casserole Recipe
Dig into a tasty casserole with this tuna casserole recipe. Enjoy the hearty flavorful dish that is good for your body and tastebuds!
Ingredients
- 4 cups dry egg noodles
- 2 chicken bouillon cubes
- 4 cups. shredded marble Cheddar cheese
- 2 Tablespoons butter
- 2 rib Celery, diced
- 2 cloves garlic, minced
- 2 cans solid white albacore tuna in water, drained. (5 oz. per can)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 can condensed cream of mushroom
- 1.5 cups half and half
- 1 cup sour cream,
- 1 cup frozen or fresh corn
- 1/3 cup Parmesan cheese, shredded
- Casserole Topping
- ½ cup bread crumbs
- 1 cup Ritz crackers, crushed
- 2 Tablespoons butter, melted
Instructions
1. Preheat oven to 400°F.
2. Melt the butter in a large skillet over medium heat. Add the celery and minced garlic cook for about 5 minutes
3. Reduce the heat to low. Add the drained tuna, salt and pepper, cream of mushroom soup, half and half, and sour cream. Stir until fully combined. Add in the shredded cheese and stir until combined.
4. Cook the egg noodles just shy of what the package instructs. Add 2 bouillon cubes to the pot to add more flavour to the noodles.
5. Add the corn and drained egg noodles to the sauce and use a medium spatula to stir until the sauce is all combined.
6. Use a lightly greased 9 x 13 casserole dish.
7. Top with Parmesan cheese.
8. Cover and bake for 20 - 25 minutes.
9. Combine the Ritz crackers, bread crumbs and melted butter and sprinkle over the prepared dish. Continue to bake uncovered for 5-7 minutes, until the top is brown and crisp.
10. SERVE!
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 806Total Fat: 49gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 173mgSodium: 1536mgCarbohydrates: 48gFiber: 3gSugar: 8gProtein: 43g
I am not a medical expert. These calculations are provided as a courtesy.