Tuna Casserole with No Canned Soup is a comforting, homemade dish that combines the rich flavors of fresh ingredients with the nostalgic appeal of classic casseroles. This recipe is a delightful twist on the traditional tuna casserole, omitting canned soup and instead using a creamy, homemade sauce that elevates the dish to new heights. Perfect for a weeknight dinner or a family get-together, this casserole is not only delicious but also wholesome, making it a meal everyone will love.
Why You Will Love This Recipe
This Tuna Casserole is a standout because it strikes the perfect balance between simplicity and flavor. With its creamy texture and rich, savory taste, it satisfies even the pickiest eaters without relying on processed ingredients. The recipe is straightforward, allowing even novice cooks to whip it up with ease. Plus, it’s versatile enough to fit various dietary preferences, making it a go-to for busy families or those following health-conscious lifestyles. You’ll also appreciate the time-saving aspect, as it can be prepared in under an hour, making it an ideal choice for a quick weeknight meal.
Tips and Tricks
- Use fresh ingredients: Opt for fresh vegetables and quality tuna for a more vibrant flavor.
- Pre-cook the noodles: Cook pasta until al dente, as it will continue to cook while baking.
- Add a little zing: A splash of lemon juice or a dash of hot sauce can elevate the flavor profile.
- Cheese options: Experiment with different cheeses like sharp cheddar, mozzarella, or even a sprinkle of Parmesan for a unique twist.
- Herb enhancement: Fresh herbs like parsley or dill can add a refreshing touch to the dish.
Make Ahead Tips
You can easily prepare Tuna Casserole in advance. Cook the pasta and prepare the sauce a day ahead, then combine and store in the fridge. When you’re ready to bake, just add a few extra minutes to the cooking time. The flavors meld beautifully overnight, and it can be a fantastic time-saver for busy weeknights. The casserole will stay fresh in the refrigerator for up to three days.
Recipe Variations
- Vegetable boost: Add steamed broccoli, peas, or spinach for extra nutrition and color.
- Different proteins: Swap out tuna for shredded chicken or even chickpeas for a vegetarian option.
- Spicy twist: Incorporate jalapeños or red pepper flakes for a kick.
- Swap the starch: Use quinoa or brown rice instead of pasta for a healthier alternative.
How to Serve
Serve the Tuna Casserole hot from the oven, garnished with fresh parsley or chives for a pop of color. Pair it with a simple side salad dressed in vinaigrette for balance, or serve it alongside crusty bread to soak up the creamy sauce. For an elegant touch, serve in individual ramekins for a charming presentation.
Pairing Suggestions
A crisp, chilled white wine such as Sauvignon Blanc or a light Pinot Grigio pairs wonderfully with the flavors of the casserole. If you prefer cocktails, a light gin and tonic can also complement the meal beautifully. For dessert, consider a light fruit sorbet or a slice of lemon tart to balance the richness of the casserole.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the casserole in a freezer-safe dish for up to three months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes.
Equipment Needed
You will need a large pot for boiling pasta, a mixing bowl for preparing the sauce, and a 9×13-inch baking dish for the casserole. If you prefer, individual ramekins can be used for single servings. A wooden spoon for mixing and a whisk for the sauce are also essential.
Dietary Adaptations
To make this casserole vegan, substitute tuna with chickpeas and use a plant-based cream or coconut milk for the sauce. For a dairy-free version, replace the cheese with nutritional yeast or a dairy-free cheese alternative. Ensure all ingredients are labeled gluten-free for gluten-sensitive individuals.
Seasonal Adaptations
In spring and summer, consider adding fresh garden vegetables such as zucchini or bell peppers for a colorful touch. In the fall, you might add roasted butternut squash or sweet potatoes for a heartier flavor. Using seasonal produce not only enhances the dish but also supports local farmers.
Recipe FAQs
- Can I use canned tuna? Yes, just make sure to drain it well before adding it to the casserole.
- What kind of pasta works best? Egg noodles or elbow macaroni are traditional, but feel free to use any pasta shape you have on hand.
- How do I know when it’s done? The casserole should be bubbly and lightly golden on top when fully baked.
- Can I make this gluten-free? Absolutely! Just use gluten-free pasta and ensure all other ingredients are gluten-free.
How To Make Tuna Casserole With No Canned Soup
Tuna Casserole with No Canned Soup
Tuna Casserole with No Canned Soup is a comforting, homemade dish that combines the rich flavors of fresh ingredients with the nostalgic appeal of classic casseroles.
Ingredients
- 12 oz egg noodles (or pasta of choice)
- 2 cans (5 oz each) tuna, drained
- 1 cup fresh or frozen peas
- 1 cup diced celery
- 1 cup diced onion
- 1 cup shredded cheddar cheese
- 1 cup milk (or dairy-free alternative)
- ½ cup sour cream (or dairy-free alternative)
- ¼ cup all-purpose flour (or gluten-free flour)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a medium saucepan over medium heat, add olive oil and sauté diced onion and celery until softened, about 5 minutes.
- Sprinkle flour over the sautéed vegetables and stir to combine, cooking for an additional minute.
- Gradually whisk in the milk and stir continuously until the mixture thickens, about 2-3 minutes.
- Remove from heat and stir in sour cream, garlic powder, onion powder, salt, and pepper.
- In a large mixing bowl, combine cooked noodles, tuna, peas, and the creamy sauce. Mix well until everything is evenly coated.
- Transfer the mixture into a greased 9x13-inch baking dish. Top with shredded cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh parsley.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 295Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 50mgSodium 235mgCarbohydrates 31gFiber 3gSugar 6gProtein 11g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Tuna Casserole with No Canned Soup is a comforting dish that brings warmth and satisfaction to any table. By using fresh ingredients and a homemade sauce, you can enjoy a classic favorite without the guilt of processed foods. Whether you’re sharing it with family or enjoying it solo, this casserole is destined to become a cherished recipe in your culinary repertoire. Happy cooking!
