Tuna Casserole with Peas
I contributed this Tuna Casserole recipe to Eataing Well. I have worked with many low-income families and I am well-versed in the realities of putting food on the table that is healthy, tastes good, isn’t time-prohibitive and is affordable. A traditional tuna casserole provides both protein and carbohydrates to keep you full, and is kid-friendly and easy to make.
Tuna Casserole with Peas
6
servings40
minutes474
kcalIngredients
12 ounces egg noodles, preferably whole-wheat
2 (11 ounce) cans condensed cream of mushroom soup
3 (5 ounce) cans water-packed chunk light tuna, drained and flaked
1 medium onion, finely chopped
1 cup frozen green peas, rinsed under cold running water
1 cup plain dry breadcrumbs, preferably whole-wheat
1 cup shredded Cheddar cheese
Instructions
- Preheat over to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.
- Cook noodles in the pot of boiling water according to package instructions. Drain and rinse under cold running water. Transfer to a large bowl.
- Add mushroom soup, tuna, onion and peas to the noodles; stir until combined. Scrape the mixture into the prepared baking dish. Combine breadcrumbs and cheese in a medium bowl; sprinkle over the casserole.
- Bake until bubbly and lightly browned, 20 to 25 minutes.
Notes
- To make ahead
Prepare through Step 3 and refrigerate for up to 2 days. When starting with a cold assembled casserole, increase baking time by about 10 minutes.
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