Bubbly Fish Bake
A comforting cheesy tuna noodle casserole with a crispy breadcrumb topping, perfect for family dinners and satisfying for seafood and cheese lovers alike.
Ingredients
Instructions
- Cook chopped onion in margarine until tender.
- Stir in cream of celery or mushroom soup, milk, 1 1/2 cups of shredded cheese, cooked macaroni, and drained flaked tuna.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Top with buttered bread crumbs and the remaining cheese.
- Bake at 350°F for 30 minutes or until lightly browned and bubbling.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the mixture before baking. If you don’t have margarine, butter or olive oil can be good substitutes. You can also swap the tuna for cooked chicken or any leftover seafood for a unique twist. Feel free to mix in some frozen peas or chopped bell peppers for added nutrition and flavor.
Serving Suggestions
This Bubbly Fish Bake pairs beautifully with a crisp side salad or steamed vegetables for a complete meal. Consider serving it with garlic bread for a comforting dinner option. It also makes a great lunch option when paired with fresh fruit or a light coleslaw to balance the richness of the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions, covered, for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Bubbly Fish Bake contains roughly 1703 calories, with 17g protein, 120g carbohydrates, and 130g fat. It is an excellent source of iron (46% of the Daily Value), calcium (45% of the Daily Value), and protein (35% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 2382mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fish instead of canned tuna?
Yes, you can use cooked fresh fish instead of canned tuna. Make sure to flake it into bite-sized pieces before adding it to the mixture. Just be aware that the cooking time might need adjustment depending on the type of fish used.
What can I substitute for the cream of celery or mushroom soup?
You can make a homemade version by mixing equal parts of milk and flour with seasonings like garlic powder and onion powder for a creamy base. Alternatively, any cream soup can work, such as cream of chicken or even a homemade white sauce for a lighter option.
Is this recipe suitable for freezing?
Yes, this dish freezes well. To freeze, make the casserole but do not bake it. Cover it tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).