Summer Tuna Casserole
A vibrant summer tuna casserole combining tender noodles, fresh zucchini, squash, and flavorful cheese, perfect for light, cheesy, vegetable-packed meals during warm weather.
Ingredients
- 2 cans drained tuna ⓘ
- 3 cups egg noodles ⓘ
- 1/2 cup chopped celery ⓘ
- 1/3 cup sliced onions ⓘ
- 1/2 to 2/3 cup sour cream ⓘ
- 2 teaspoons mustard ⓘ
- 1/2 cup mayonnaise
- 1 small summer squash ⓘ
- 1/2 teaspoon thyme ⓘ
- 1/2 teaspoon salt ⓘ
- 1 small zucchini ⓘ
- 1 cup shredded Monterey Jack cheese ⓘ
- 1 medium tomato ⓘ
- 1 teaspoon parsley ⓘ
Instructions
- Cook the egg noodles according to the package instructions.
- Drain and rinse the noodles in hot water.
- In a large bowl, combine the cooked noodles, drained tuna, chopped celery, and sliced onions.
- Mix in sour cream, mustard, mayonnaise, thyme, and salt until well combined.
- Spoon half of the mixture into a buttered 2-quart casserole dish.
- Top with half of the sliced zucchini and summer squash.
- Repeat the layers with the remaining noodle mixture and vegetables.
- Sprinkle the shredded Monterey Jack cheese and parsley on top.
- Bake at 350°F (175°C) for 30 minutes until bubbly and golden.
- Garnish with diced tomato before serving.
Tips & Substitutions
For a creamier texture, adjust the sour cream to your preference, using up to 2/3 cup. You can substitute the egg noodles with whole wheat or gluten-free options if desired. Fresh herbs like dill or basil can enhance the flavor. If you prefer a bit of crunch, add some breadcrumbs on top before baking, similar to the topping in a Crab Omelette.
Serving Suggestions
Serve the casserole hot, garnished with fresh diced tomatoes for a burst of flavor. It pairs wonderfully with a simple green salad or steamed vegetables for a complete meal. You could also consider serving it alongside a crusty baguette for a comforting dinner, or browse more American recipes for additional inspiration.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Tuna Casserole contains roughly 407 calories, with 25g protein, 68g carbohydrates, and 7g fat. It is an excellent source of vitamin C (124% of the Daily Value), iron (90% of the Daily Value), and vitamin A (69% of the Daily Value). Note that it is relatively high in sodium, at 1335mg per serving (58% 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 vegetables instead of canned tuna?
Absolutely! While the recipe calls for canned tuna for convenience, you can use fresh cooked tuna or even grilled chicken as a substitute. Just ensure the meat is well-seasoned to complement the other flavors in the casserole.
Is there a vegetarian option for this casserole?
Yes, you can easily make this casserole vegetarian by replacing the tuna with a mix of beans or lentils for protein. Additionally, consider using vegetable broth instead of water for cooking the noodles to enhance the flavor further.
How can I make this dish spicier?
To add some heat, incorporate diced jalapeños or a dash of hot sauce into the mixture. You can also sprinkle some crushed red pepper flakes on top before baking for an extra kick, making it a delightful twist on traditional seafood recipes.
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).