Tuna Casserole
Servings
6
servingsPrep time
15
minutesCooking time
20
minutesIngredients
• 12 oz elbow macaroni
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 cup frozen peas
• 1/2 cup milk (or water)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded sharp cheddar cheese (optional, for extra flavor)
• 1 cup crushed Ritz crackers or breadcrumbs for topping
• 2 tablespoons butter (optional, for topping)
Directions
- Preheat the oven to 375°F (190°C).
- Boil elbow macaroni in salted water until al dente, about 7-8 minutes. Drain and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, drained tuna, frozen peas, garlic powder, salt, and pepper. Stir until smooth.
- Add the cooked macaroni to the bowl and mix well. If using cheddar cheese, stir that in too.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top with crushed Ritz crackers (mix with melted butter if desired for extra flavor).
- Bake the casserole for 20 minutes, or until heated through and the topping is golden brown.
- Let cool for 5 minutes before serving.
