Tuna Casserole Bake: The Ultimate Comfort Food Recipe
Introduction to Tuna Casserole Bake
Tuna casserole bake is a classic dish that has warmed hearts and filled bellies for generations. This hearty meal is not just easy to prepare but also incredibly comforting, making it the perfect choice for family gatherings or a cozy night in. Its creamy texture and delightful flavor are sure to please even the pickiest eaters. In this article, we’ll explore the ins and outs of making the best tuna casserole bake you’ve ever tasted!
A Personal Story Behind My Tuna Casserole Bake Journey
Growing up, my grandmother used to make tuna casserole bake on rainy days, and it quickly became a family favorite. The aroma of melted cheese and tender noodles wafting through the house always brought a smile to my face. I remember gathering around the dinner table with my siblings, eagerly anticipating that first bite. Now, as an adult, I carry on this tradition, bringing my family together with this comforting dish. It’s not just a recipe; it’s a cherished memory.
What Makes This Tuna Casserole Bake Recipe Special?
What sets this tuna casserole bake apart is its delightful combination of creamy soups, tender elbow noodles, and gooey Velveeta cheese. This dish is not only delicious but also versatile—feel free to add your favorite vegetables, such as peas or carrots, to enhance the flavor and nutrition. Plus, the crunchy breadcrumb topping adds a wonderful texture that complements the creamy filling perfectly. It’s a dish that’s simple yet satisfying, making it ideal for busy weeknights or family gatherings.
The Full Tuna Casserole Bake Recipe
Ingredients
- 12 ounces elbow noodles, cooked al dente
- 10 ounces canned tuna in water, drained
- 10.5-ounce can cream of chicken soup
- 10.5-ounce can cream of mushroom soup
- 1 cup milk
- 16 ounces Velveeta cheese, shredded or cubed
- 1/2 teaspoon each of garlic powder, salt, and pepper
Topping
- 2 cups shredded cheddar cheese
- 3 tablespoons breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow noodles according to the package instructions until al dente. Once cooked, drain and rinse them in cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the drained canned tuna, cream of chicken soup, cream of mushroom soup, milk, Velveeta cheese, garlic powder, salt, and pepper. Stir until all ingredients are well blended.
- Gently fold in the cooked noodles, ensuring they are evenly coated with the creamy mixture. Transfer the mixture to a large casserole dish.
- Cover the casserole dish with foil and bake in the preheated oven for 50 minutes. Uncover for the last 30 minutes of baking to allow the top to brown.
- Once cooked, sprinkle the 2 cups of shredded cheddar cheese and 3 tablespoons of breadcrumbs over the top of the casserole.
- Switch the oven to low broil and bake for an additional 5-10 minutes, or until the cheese is melted and the top is golden brown. Keep a close eye on it to prevent burning!
- Serve immediately and savor the delicious tuna casserole bake with your loved ones!
Serving Suggestions and Variations for Tuna Casserole Bake
Tuna casserole bake is delicious all on its own, but it can also be served with a side salad for a refreshing balance. If you’re looking to add some color and nutrition, consider incorporating peas or diced carrots into the casserole mix. For those who enjoy a bit of spice, add some crushed red pepper flakes or a dash of hot sauce to the mixture for an extra kick. This dish also pairs wonderfully with a warm baguette or garlic bread, making it a complete meal.
Frequently Asked Questions About Tuna Casserole Bake
Can I use fresh tuna instead of canned?
Yes, you can use fresh cooked tuna! Just make sure to flake it into smaller pieces before mixing it with the other ingredients.
How do I store leftovers?
Store any leftover tuna casserole bake in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Can I freeze tuna casserole bake?
Yes, this casserole freezes well! Just make sure to cool it completely before placing it in a freezer-safe container. It can be frozen for up to three months. Thaw it in the refrigerator overnight before reheating.
What can I use instead of cream of chicken soup?
If you prefer, you can use cream of celery soup or a homemade cream sauce as a substitute for cream of chicken soup for a different flavor profile.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Calories per Serving: 450
- Servings: 6
Tuna Casserole Bake
Equipment
- Casserole Dish
Ingredients
Main Ingredients
- 12 ounces elbow noodles, cooked al dente
- 10 ounces canned tuna in water, drained
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 1 cup milk
- 16 ounces Velveeta cheese, shredded or cubed
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow noodles according to the package instructions until al dente. Once cooked, drain and rinse them in cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the drained canned tuna, cream of chicken soup, cream of mushroom soup, milk, Velveeta cheese, garlic powder, salt, and pepper. Stir until all ingredients are well blended.
- Gently fold in the cooked noodles, ensuring they are evenly coated with the creamy mixture. Transfer the mixture to a large casserole dish.
- Cover the casserole dish with foil and bake in the preheated oven for 50 minutes. Uncover for the last 30 minutes of baking to allow the top to brown.
- Once cooked, sprinkle the 2 cups of shredded cheddar cheese and 3 tablespoons of breadcrumbs over the top of the casserole.
- Switch the oven to low broil and bake for an additional 5-10 minutes, or until the cheese is melted and the top is golden brown. Keep a close eye on it to prevent burning!
- Serve immediately and savor the delicious tuna casserole bake with your loved ones!