Press, Recipes

Tuna Casserole with Peas

February 22, 2021

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
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Tuna Casserole with Peas

Recipe by Maya Feller
Servings

6

servings
Prep time

40

minutes
Cooking timeminutes
Calories

474

kcal

Ingredients

  • 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.

Maya Feller

Maya Feller, MS, RD, CDN is the founder and lead dietitian at Maya Feller Nutrition. In her practice, her team provides medical nutrition therapy and nutrition coaching for cardiovascular disease, diabetes, mood disorders, developmental disabilities, disordered eating, and more. Maya believes in providing inclusive nutrition education from an anti-bias patient-centered, culturally humble approach to help people make informed food choices. Maya shares her approachable, food-based solutions with millions of people through regular speaking engagements, writing, her social platforms, and as a national nutrition expert on Good Morning America, is a Healthline Medical Advisor, and on the advisory board for SHAPE and Parents, as well as appearing on TODAY Show, Tamron Hall, and in The New York Times, mindbodygreen, Well+Good, Food Network, Martha Stewart, Real Simple, Good Housekeeping, Cooking Light, Eating Well, Prevention, Glamour, SELF, and more. She is the author of The Southern Comfort Food Diabetes Cookbook: Over 100 Recipes for a Healthy Life and Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World (goop Press, January 24, 2023).

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