This tuna bake is chalked full of deliciousness while being simple to make. My tuna cheddar casserole recipe is pumped with extra nutrition and fiber from lots of celery, onion and garlic in a velvety, but simple mushroom soup and cheese sauce.
Though you can use noodles, I tend to use whatever form of pasta I have in my pantry. This time I found a box of penne pasta that I mixed in to finish my tuna cheddar casserole recipe. Other times, I made this with the medium sea shells, which is also good in how the sauce cradles up inside the shells. Elbow macaroni is another pasta that I like when making this recipe or the pasta twists.
As I keep telling you, I hate complicated recipes that have too many steps or use hard to find or expensive ingredients. You won’t find that here ever. I guess that the most work this cheesy casserole with tuna has is peeling and chopping the vegetables. After that, you are home free because all that is left is frying those veggies before throwing everything together once you boil and drain your pasta to combine the ingredients.
When making this easy dinner with this creamy and cheesy tuna casserole with pasta and veggies, a salad and green beans or cooked fresh carrots served alongside for dinner pair nicely with this recipe.
Another fantastic tuna casserole that I make is Tuna Penne Casserole that has Greek yogurt, fresh mushrooms and Parmesan cheese along with a cheese-crumb topping. If you love tuna, I hope you try that other casserole of mine as well because it is very good.
Tuna Cheddar Casserole Makes an Easy Dinner
My tuna cheddar casserole recipe is pumped with extra nutrition and fiber from lots of celery, onion and garlic in a velvety, but simple mushroom soup and cheese sauce.
- 1 pound of noodles or your favorite form of pasta
- 1 clove of garlic
- 1 cup of finely chopped celery
- 1 can of tuna 5-oz.
- 1 can of cream of mushroom soup 10.5 oz.
- 1 soup can of milk
- 1/4 teaspoon of black pepper
- 1 teaspoon of salt
- 1 medium onion finely chopped
- 1 cup of grated Cheddar cheese
- 3 tablespoons of olive oil
Peel and chop your onion, celery and garlic.
Brown those chopped veggies in the olive oil in your frypan.
While the veggies are browning to get them golden and tender, put your pot of water on the stove to boil to cook your noodles, penne or whatever pasta you intend on using.
Transfer your browned veggies into a larger pot with a lid and combine the rest of the ingredients together. Add your cooked pasta last and cook to combine flavors for about thirty minutes or so to thoroughly heat through.