Tuna Casserole

This recipe is super simple and a quick, go-to weeknight meal. You can prepare it ahead of time and it reheats beautifully all week long.

This recipe is a meld of a bunch of different tuna casserole recipes I have tried over the years. I have perfected it to suit my taste buds. Flakes of tuna, veggies, creamy sauce and cheese… how can you go wrong?

This casserole is the perfect comfort food and worth gossiping about!

Tuna Casserole

Yield: 4-6 servings

INGREDIENTS:
2 cans tuna, flaked in water
2 1/2 cups of dry pasta, boiled and drained
1 can cream of mushroom soup
1/4 cup + 1 tbsp shredded cheese
1/4 cup panko bread crumbs
1/2 green pepper, small dice
2 celery stalks, small dice
2 tbsp red onion, small dice
1/4 cup frozen peas
1 tsp Italian seasoning
1 tsp Worcestershire sauce
1 tbsp fresh parsley
Salt/pepper, to taste

DIRECTIONS:
1. In a pan, saute the green peppers, celery and onion until softened. Add in the frozen peas, Italian seasoning, Worcestershire sauce, parsley and salt and pepper. Mix well and cook an additional minute until peas are defrosted. Set aside.
2. In a large bowl, mix together tuna, canned soup, and shredded cheese.
3. Add in the warm vegetables and cooked pasta. Mix well to combine.
4. Transfer mixture to a casserole dish. Sprinkle top with 1 tbsp shredded cheese and panko bread crumbs.
5. Bake in 350 degree oven for 30 minutes. Enjoy!