Are you one of those people? That at the sheer mention of a casserole, nay! a tuna fish casserole, you are instantly transported back to your family dinner table? Then this recipe is right up your alley. Bonus- it’s pantry friendly.
Many ingredients can be substituted with what you have on hand, so this can be made differently every time. From the type of noodle, to the additives like veggies or cheeses.
This recipe will make enough for a 8x8 square casserole dish, but could easily be doubled for a full sized 9x13.
Prep Time10 minsCook Time30 minsTotal Time40 mins
INGREDIENTS
10 Lasagna noodles (individual noodles)Elbows, penne, macaroni, even linguine noodles can be substituted
½ cup Diced onion, about a 1/3 of onionSweet, yellow, white or shallot onion can be used
2 tbsp Butter, divided
1 Can of tuna fish, drained
1 Can of Cream of Mushroom soup (about 10.5 oz)
3 tbsp Mayonnaise
2 oz Cream cheeseSour cream or yogurt can be substituted
3 tbsp MilkHalf and half, or unsweetened almond milk can be substituted
½ cup Cottage cheese (optional)Cheddar cheese can be substituted
1 cup Peas, frozen Any veggie could be substituted; spinach, broccoli, diced bell peppers, or mushrooms, etc
¼ cup BreadcrumbsPanko, crushed potato chips or crushed crackers can be substituted
Salt and pepper
DIRECTIONS
1Preheat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Set aside.
2Boil water in a large pot.
If using lasagna noodles, break noodles into pieces.
Cook noodles in water for about 8 minutes, or until almost done (still with a “bite”).
3Meanwhile, in a skillet over med heat, melt 1 tbsp of butter. Cook onions for about 3-5 minutes, and add peas. Cook until onion is translucent and peas are heated thru.
4In a large bowl mix together tuna, cream of mushroom soup, milk, cream cheese, and cottage cheese. Add a pinch of salt and a pinch of fresh cracked pepper.
Add to bowl, cooked onions and peas. Stir together.
5Gently fold in noodles to tuna mixture. Once mixed, spoon into prepared casserole dish. Sprinkle breadcrumbs over top along with pieces of 1 tbsp of butter.
6Bake for 30 minutes, uncovered, until heated through.
To brown the top, place under broiler for about 2 minutes. Watch carefully to not burn!
Enjoy!
Ingredients
10 Lasagna noodles (individual noodles)Elbows, penne, macaroni, even linguine noodles can be substituted
½ cup Diced onion, about a 1/3 of onionSweet, yellow, white or shallot onion can be used
2 tbsp Butter, divided
1 Can of tuna fish, drained
1 Can of Cream of Mushroom soup (about 10.5 oz)
3 tbsp Mayonnaise
2 oz Cream cheeseSour cream or yogurt can be substituted
3 tbsp MilkHalf and half, or unsweetened almond milk can be substituted
½ cup Cottage cheese (optional)Cheddar cheese can be substituted
1 cup Peas, frozen Any veggie could be substituted; spinach, broccoli, diced bell peppers, or mushrooms, etc
¼ cup BreadcrumbsPanko, crushed potato chips or crushed crackers can be substituted
Salt and pepper
Directions
1Preheat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Set aside.
2Boil water in a large pot.
If using lasagna noodles, break noodles into pieces.
Cook noodles in water for about 8 minutes, or until almost done (still with a “bite”).
3Meanwhile, in a skillet over med heat, melt 1 tbsp of butter. Cook onions for about 3-5 minutes, and add peas. Cook until onion is translucent and peas are heated thru.
4In a large bowl mix together tuna, cream of mushroom soup, milk, cream cheese, and cottage cheese. Add a pinch of salt and a pinch of fresh cracked pepper.
Add to bowl, cooked onions and peas. Stir together.
5Gently fold in noodles to tuna mixture. Once mixed, spoon into prepared casserole dish. Sprinkle breadcrumbs over top along with pieces of 1 tbsp of butter.
6Bake for 30 minutes, uncovered, until heated through.
To brown the top, place under broiler for about 2 minutes. Watch carefully to not burn!
Enjoy!
Fish Food
