This Tuna “No-Noodle” Casserole is a fun twist on the classic dish! Packed with creamy tuna, veggies, and topped with crispy chips, it’s both hearty and comforting.
I love how quick it is to whip up, and no noodles means it’s lighter too! Perfect for those busy nights when you want a delicious meal without the fuss.
Key Ingredients & Substitutions
Tuna: Canned tuna is the star here and gives the casserole its protein boost. If you’re looking for a substitute, canned salmon or shredded cooked chicken can work too. Just make sure they’re packed in water or oil for the best flavor.
Cream of Mushroom Soup: This adds creaminess. If you want a healthier option, you can use homemade cream soup or a low-fat version. For a dairy-free alternative, consider using a cashew cream or coconut milk for that creaminess.
Mayonnaise or Greek Yogurt: I prefer mayo for richness, but Greek yogurt is a great substitute if you want a tangy flavor and a healthy twist. You could also use sour cream if you have it on hand!
Potato Chips: These provide a crispy topping that’s just delightful. If you want a healthier option, use crushed whole-grain crackers or bake thin slices of potatoes to create your own chips!
How Do I Make Sure My Tuna Casserole is Creamy and Delicious?
The key to a creamy and delicious tuna casserole lies in how you mix your ingredients. First, ensure you drain the tuna well to avoid excess moisture. Then, combine the cream of mushroom soup and mayonnaise (or Greek yogurt) thoroughly with the milk, garlic powder, and seasonings. This creates a smooth sauce that coats every bite.
- Mix tuna and veggies gently, don’t mash them!
- Layer your ingredients evenly in the baking dish for consistent cooking.
- Don’t skip the resting time after baking; it lets the casserole set and makes serving easier.
This method will guarantee that every spoonful is creamy and full of flavor, avoiding any dry spots in your casserole. Enjoy your dish with a fresh side salad for a complete meal!
Tuna “No-Noodle” Casserole
Ingredients:
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 cup chopped onion
- 1/2 cup diced red bell pepper
- 1 cup chopped celery
- 1 cup chopped mushrooms (optional)
- 1 cup frozen peas (optional)
- 1 can (10.5 oz) cream of mushroom soup (or cream of celery)
- 1/2 cup mayonnaise or plain Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups thinly sliced potato chips or substitute with thin sliced potatoes or a crunchy topping of your choice
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp dried thyme or dill weed
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This tasty casserole takes about 15 minutes to prepare and about 30 minutes to bake. In total, you’ll be enjoying this delicious dish in about 45 minutes! Perfect for a weeknight meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot enough for a perfectly baked casserole. While it’s heating, lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix the Tuna and Veggies:
In a large mixing bowl, combine the drained tuna, chopped onion, diced red bell pepper, chopped celery, and mushrooms (if you’re using them). You can also mix in the frozen peas at this stage. Stir everything together gently to combine.
3. Prepare the Creamy Mixture:
In another bowl, mix together the cream of mushroom soup, mayonnaise (or Greek yogurt), milk, garlic powder, thyme, salt, and pepper. Stir until it’s all well blended and smooth.
4. Combine and Pour:
Pour the creamy mixture over the tuna and veggie blend in the first bowl. Gently stir everything together until all the ingredients are evenly coated.
5. Transfer to Baking Dish:
Carefully transfer the mixture into your prepared baking dish. Spread it out evenly so it bakes well.
6. Add the Cheesy Topping:
Sprinkle the shredded cheddar cheese evenly over the top. Next, add the grated Parmesan cheese for an extra cheesy flavor.
7. Finish with Crunchy Topping:
Top everything off with your thinly sliced potato chips or another crunchy topping of your choice. Make sure they cover the surface for that perfect crunch!
8. Bake:
Place the baking dish in the oven and bake uncovered for about 25-30 minutes. Look for the casserole to become bubbly and the topping to turn golden brown.
9. Cool and Serve:
Once done, carefully take the casserole out of the oven and let it rest for about 5 minutes. This will help it set up a little and makes serving easier. Garnish with chopped fresh parsley before diving in.
Enjoy this comforting “no-noodle” tuna casserole straight from the oven! It’s creamy, flavorful, and perfect for any meal.
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! You can use fresh vegetables in this recipe. Just make sure to chop them finely so they cook evenly. Lightly sautéing them in a pan for a few minutes before adding to the casserole can help soften them and enhance their flavor.
Can I Make This Casserole Gluten-Free?
Yes! To make a gluten-free version of this casserole, just ensure that your cream of mushroom soup is gluten-free and substitute regular potato chips with gluten-free options. You can also use crushed gluten-free crackers for a similar crunchy topping.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the oven at 350°F (175°C) until heated through, or you can microwave individual portions for a quick meal!
Can I Make This Ahead of Time?
Yes! You can prepare the casserole up to a day in advance and store it covered in the refrigerator. When ready to bake, preheat the oven and add an extra 5-10 minutes to the baking time to ensure it heats all the way through.