Imagine a warm summer evening, the sun setting in a glorious display of orange and pink hues. You walk into the kitchen, and the mouthwatering scent of Summer Tuna Noodle Casserole fills the air, pulling you in like a siren’s call. This isn’t just any casserole it’s a savory delight that combines tender pasta with creamy tuna goodness, topped off with a crispy golden layer that makes you weak at the knees.
Now, let me take you back to a memorable family gathering where this dish stole the show. My Aunt Margaret whipped up her famous Summer Tuna Noodle Casserole, and within minutes, every plate was wiped clean. The laughter and chatter in the room faded as we savored each bite, creating memories as rich as the flavors on our plates. Trust me, this is one dish you’ll want to share at your next summer barbecue or cozy family dinner.
Why You'll Love This Recipe
- This Summer Tuna Noodle Casserole offers a quick and easy preparation that brings joy to the whole family
- Its creamy texture combined with savory flavors creates an irresistible dish
- Visually appealing with its golden crust, it can easily become the star of any table
- Plus, it’s versatile enough to adapt with whatever ingredients you have on hand
I remember one time I brought this casserole to a potluck and it was gone before I even finished my first plate
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Wide Egg Noodles: For that perfect chewiness. Choose good-quality noodles for the best texture.
- Canned Tuna: Opt for chunk light tuna packed in water for a milder flavor that blends well.
- Frozen Peas: These add a pop of color and sweetness no need to thaw them beforehand.
- Cream of Mushroom Soup: A classic ingredient that provides creaminess without extra effort choose low-fat if preferred.
- Sour Cream: Helps bind everything together while adding tangy flavor feel free to use Greek yogurt for a lighter option.
- Shredded Cheddar Cheese: Use sharp cheddar for more flavor impact sprinkle generously on top for that bubbly finish.
- Breadcrumbs: Adds crunch Use seasoned breadcrumbs for extra flavor, ensuring your casserole is crispy on top.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 350°F (175°C). Grab your favorite baking dish and spray it lightly with nonstick cooking spray. Cook the wide egg noodles according to package instructions until al dente this step ensures they won’t turn mushy in the casserole.
While those noodles are boiling away like little pasta lifeguards on duty, drain your canned tuna and flake it gently with a fork. In a large bowl, combine the drained tuna with frozen peas, cream of mushroom soup, sour cream, and half of your shredded cheese. Mix together until everything is well blended the aroma will start making your stomach growl.
Next up is layering Add those cooked noodles into your delightful mixture and stir gently so every noodle gets coated in creamy goodness. Pour this fabulous concoction into your prepared baking dish evenly don’t worry if it looks like too much because there’s no such thing when it comes to comfort food
Now sprinkle the remaining cheddar cheese over the top along with breadcrumbs to create that crave-worthy crunchy topping. Pop your casserole in the preheated oven and bake for about 25-30 minutes until it bubbles and turns golden brown a sight so beautiful you’ll want to take pictures before serving.
Let it cool slightly before diving in trust me when I say you’ll want to prevent any potential tongue burns from overly enthusiastic scooping Serve warm alongside fresh salad or crusty bread for an unforgettable meal that’s sure to impress everyone at your table.
With each bite of this Summer Tuna Noodle Casserole, you’re guaranteed joy-filled taste buds and smiles all around because who doesn’t love an easy yet soul-satisfying dinner?
You Must Know
- This Summer Tuna Noodle Casserole is creamy, comforting, and perfect for warm days
- It’s a quick dish that pleases everyone at the table
- The blend of flavors and textures makes it a delightful meal for family gatherings or cozy dinners
Perfecting the Cooking Process
Start by cooking the pasta first while preparing the sauce on the side. Once the pasta is al dente, combine everything in one pot and bake until golden and bubbly.
Add Your Touch
Feel free to swap out tuna for chicken or add vegetables like peas or bell peppers for extra color and nutrition. You can also sprinkle some cheese on top before baking for a melty finish.
Storing & Reheating
Store leftover casserole in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 20 minutes.
Chef's Helpful Tips
- For the best results with Summer Tuna Noodle Casserole, always use high-quality tuna packed in water
- This will enhance flavor without adding unnecessary grease
- Don’t forget to season your sauce well it’s key to deliciousness Lastly, let it cool slightly before serving it’ll hold together better
Memories of my grandma’s kitchen flood back whenever I make this casserole. Friends rave about it, and every bite takes me back to summer family gatherings filled with laughter and love.
FAQ
Can I use fresh tuna instead of canned?
Absolutely Just cook it thoroughly before adding it to your casserole mix.
How long does this casserole last in the fridge?
It stays fresh for up to three days when stored properly.
Can I freeze Summer Tuna Noodle Casserole?
Yes It freezes well for up to two months just thaw before reheating.
Summer Tuna Noodle Casserole
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Indulge in the comforting flavors of Summer Tuna Noodle Casserole, a family favorite that combines tender wide egg noodles, creamy tuna, and a delightful golden topping. Perfect for summer gatherings or cozy dinners, this dish is not only easy to prepare but also sure to impress your loved ones. With its savory goodness and satisfying crunch, it’s a meal that creates lasting memories around the dinner table.
Ingredients
- 8 oz wide egg noodles
- 2 (5 oz) cans chunk light tuna, drained
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded sharp cheddar cheese
- 1 cup seasoned breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish with nonstick cooking spray.
- Cook the wide egg noodles according to package instructions until al dente; drain.
- In a large bowl, combine drained tuna, frozen peas, cream of mushroom soup, sour cream, and half of the cheddar cheese. Mix well.
- Fold in cooked noodles until evenly coated. Transfer the mixture to the prepared baking dish.
- Sprinkle remaining cheddar cheese and breadcrumbs over the top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
