Tuna-Cheese-Vegetable Bake
A comforting tuna casserole layered with cheese, peas, and biscuits, topped with crispy potato chips—perfect for a hearty, family-friendly dinner.
Ingredients
- 1 large can tuna, drained ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 can condensed cream of mushroom soup ⓘ
- 1 can peas, drained ⓘ
- 1/2 cup diced celery ⓘ
- 1/2 cup milk ⓘ
- 3 tablespoons chopped onion ⓘ
- 1 can refrigerated buttermilk biscuits ⓘ
- 1 tablespoon butter or margarine, melted ⓘ
- 1/2 cup crushed potato chips ⓘ
Instructions
- Spread the drained tuna evenly in an ungreased 9-inch square pan or 1 1/2 to 2-quart shallow casserole dish.
- Sprinkle the shredded Cheddar cheese over the tuna.
- In a medium saucepan, combine the condensed cream of mushroom soup, drained peas, diced celery, milk, and chopped onion; heat until simmering.
- Separate the refrigerated buttermilk biscuits into 10 biscuits and cut each into fourths.
- Pour the hot soup mixture over the tuna and cheese layer.
- Arrange the biscuit pieces over the soup layer.
- Drizzle the melted butter or margarine over the biscuits.
- Crush the potato chips and sprinkle them on top of the casserole.
- Bake at 375°F (190°C) for 30 to 40 minutes or until the top is golden brown.
Tips & Substitutions
For added flavor, consider using fresh herbs like dill or parsley in the soup mixture. If you prefer a lighter option, substitute Greek yogurt for the condensed soup. You can also swap the Cheddar cheese for a sharper variety or a combination of cheeses for a more complex flavor. Ensure to mix the ingredients well to avoid dry spots in the casserole.
Serving Suggestions
Serve this Tuna-Cheese-Vegetable Bake with a simple green salad or steamed vegetables for a balanced meal. It pairs beautifully with Pickled Cocktail Shrimp as an appetizer for a delightful seafood-themed dinner. Consider adding a side of crusty bread to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three 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, covering them to retain moisture, and heating in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Cheese-Vegetable Bake contains roughly 748 calories, with 26g protein, 66g carbohydrates, and 43g fat. It is an excellent source of protein (52% of the Daily Value), vitamin A (42% of the Daily Value), and iron (36% of the Daily Value), and a good source of vitamin C and vitamin D. Note that it is relatively high in sodium, at 1094mg per serving (48% 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 peas and celery?
Absolutely! Fresh vegetables can enhance the flavor and texture of the dish. Just make sure to sauté the celery and any other fresh veggies slightly before adding them to the casserole to ensure they cook properly with the other ingredients.
What can I use instead of buttermilk biscuits?
If you don't have buttermilk biscuits on hand, you can use homemade biscuit dough or even puff pastry for a flakier texture. Alternatively, crescent roll dough can be a quick substitute, offering a different but delicious result.
Is it possible to make this dish ahead of time?
Yes, 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, simply add an extra 10-15 minutes to the baking time to ensure it heats through completely.
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).