Thumper'S Tuna-Noodle Casserole
A comforting tuna noodle casserole combining tender tuna, green peas, creamy mushroom soup, and noodles, baked to perfection—ideal for family dinners and quick weeknight meals.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Drain the tuna fish and break into small pieces.
- Drain the peas and set aside.
- Empty the can of condensed cream of mushroom soup into a 1 1/2-quart casserole dish.
- Add the milk to the soup and stir well.
- Add the tuna, peas, and cooked noodles to the casserole and mix everything together.
- Bake in the preheated oven for 30 minutes.
Tips & Substitutions
For a creamier casserole, consider adding a cup of shredded cheese, such as cheddar or mozzarella, to the mix before baking. You can substitute the tuna with canned salmon or cooked chicken for a different flavor. If you prefer a lighter version, use low-fat milk and a low-sodium soup. This dish is a great way to use up leftover cooked pasta from other meals.
Serving Suggestions
Serve the casserole hot, garnished with fresh parsley or a sprinkle of paprika for color. This dish pairs beautifully with a crisp green salad or garlic bread on the side. For a complete meal, consider serving it alongside steamed vegetables or a fruit salad for a refreshing contrast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) for about 20 minutes. You can also reheat individual portions in the microwave, ensuring they are heated through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Thumper'S Tuna-Noodle Casserole contains roughly 772 calories, with 35g protein, 105g carbohydrates, and 23g fat. It is an excellent source of protein (71% of the Daily Value) and iron (34% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1150mg per serving (50% 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 peas instead of canned or frozen?
Yes, you can use fresh peas in this recipe. Just make sure to blanch them briefly in boiling water before adding to the casserole, as they will take longer to cook than canned or frozen peas.
What other vegetables can I add to the casserole?
Feel free to customize your casserole by adding other vegetables such as diced bell peppers, mushrooms, or even corn. Just ensure they are cooked or blanched before mixing them in to ensure even cooking.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure it's heated through.
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).