Tuna Casserole Bake
A comforting and creamy tuna casserole bake perfect for family dinners.
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!
Notes
You can add peas, carrots, or your favorite vegetables to the casserole for extra flavor and nutrition.