Tuna Noodle Casserole Recipe | Campbell's® Recipes (2024)

FAQs

What is tuna noodle casserole made of? ›

Use 2 cans soup, 1 cup milk, 1/4 cup pimiento, two 12-ounce cans tuna, 6 ounces (about 4 cups) egg noodles, 2 tablespoons bread crumbs and 1 tablespoon butter. Bake in a 2-quart casserole for 30 minutes or until hot, then for another 5 to brown the bread crumb mixture.

Tuna casserole can become dry due to overbaking or using an insufficient amount of sauce. To prevent dryness, it's essential to monitor the baking time closely, every oven is different! Take care to simmer the sauce so it's thick enough to coat the back of a spoon.

Smart Ones Tuna Noodle Casserole offers a quick meal solution for lunch or dinner. Our savory meal features chunks of tuna, mafalda pasta and peas in a creamy sauce topped with toasted breadcrumbs. Each meal contains 270 calories, 12 grams of protein and 8 WW Points® per serving.

For reheating, add a splash of milk or a little water to keep the casserole moist and prevent it from drying out. Cover with a lid or foil while reheating to ensure it stays bubbly and cheesy.

Condensed cream of mushroom soup will create a thick sauce for tuna casserole, but only if you don't dilute the soup. If the tuna casserole looks a little thin after baking, mix in an extra 1/4 cup Parmesan cheese. Let the casserole bake, uncovered, for a little longer and it should thicken right up.

If you're a fan of canned tuna, you'll be happy to know it's safe and ready to eat straight out of the can since it is pre-cooked for your convenience. Canned tuna is a wonderful seafood option, considering not everyone has access to fresh fish, not to mention it's super affordable.

Covering a casserole (whether with a lid or with aluminum foil) is important because it helps keep moisture and heat inside the baking dish. This encourages even baking throughout, ensuring that noodles come out perfectly al dente and cheese melts uniformly.

How do you moisten a dry casserole? Add a little water or milk to the top of the it before reheating. Allow the liquid to seep in between the casserole and the baking dish, without overflowing. Cover the top with aluminum foil.

To prevent your tuna salad from being dry, you'll need to stir in at least one tablespoon mayo per one (5-ounce) can of tuna. After mixing in the rest of your ingredients, taste the salad. If you want it creamier, stir in another tablespoon or two of mayo. A squeeze of lemon juice also adds moisture.

Refrigeration: Place the tuna casserole in airtight containers or covered dishes and place them in the refrigerator. Make sure to leave enough space for air circulation. Cooling the casserole in the refrigerator allows the heat to dissipate slowly and keeps the food safe from bacteria growth.

How long does tuna noodle casserole last in the freezer? ›

Can You Freeze Tuna Noodle Casserole? While the noodles will taste better fresh, you can freeze tuna noodle casserole for up to three months.

Tuna Noodle Casserole Frozen Meal | Official STOUFFER'S®

If you reheat food that was forgotten on the counter overnight or was left out all day, will it be safe to eat? TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal.

Overcooking The Casserole Can Result In A Dry Texture

If you keep them in the oven for too long, the casserole may become dry and crumbly. On a similar note, you might end up with a dry casserole if the oven temperature is too high or if your oven generally runs hot.

Store your leftover tuna casserole in a shallow, airtight container in the fridge for up to four days. Reheat in the oven or in the microwave.

Ingredients you'll need to make canned tuna pasta

Tuna in Olive Oil: Higher quality tuna in oil lends a richer, more nuanced flavor compared to water-packed tuna. Lemon Juice and Zest: Adds a fresh, zesty kick that brightens the overall dish. Salt and Pepper: Basic seasonings to enhance all the flavors.

Although most associated with 1950s Middle America, this iconic bootstrap recipe first popped up in the Pacific Northwest in 1930.

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

There are many options for materials such as stainless steel, cast iron, ceramic or non-stick coating. The different material affects the cooking speed, the types of food you choose to cook but also the healthy cooking!