Tuna Fish and Spaghetti Casserole
Transform your weeknight dinner routine with this creamy and flavorful Tuna Fish and Spaghetti Casserole, a comforting one-dish meal that's perfect for busy families. This recipe brings together tender spaghetti, flaky canned tuna, and sweet bursts of frozen peas, all enveloped in a rich cream of mushroom sauce. A topping of golden breadcrumbs and gooey melted cheddar cheese adds irresistible texture and taste. With just 15 minutes of prep time and pantry-friendly ingredients like dried parsley, butter, and a touch of milk, this baked casserole is as easy to make as it is satisfying. Serve it fresh out of the oven for a homestyle dish the entire family will love, or save the leftovers for a cozy meal the next day. Perfect for fans of warm, cheesy casseroles, this classic twist on tuna noodle casserole will quickly become a household favorite!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 5-ounce cans canned tuna
- 2 10.5-ounce cans cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 cup frozen peas
- 1 cup milk
- 1 small onion
- 2 tablespoons butter
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried parsley
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti in a large pot of boiling salted water according to the package instructions. Drain and set aside.
While the pasta cooks, finely chop the onion.
In a small skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Remove from heat.
In a large mixing bowl, combine the cream of mushroom soup, milk, salt, black pepper, and dried parsley. Stir until smooth.
Add the drained tuna, frozen peas, sautéed onions, cooked spaghetti, and 1 1/2 cups of shredded cheddar cheese to the mixing bowl. Mix gently until everything is evenly coated.
Grease a 9x13-inch baking dish with olive oil. Pour the mixture into the dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the casserole.
In a separate small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 8147 mg | 354% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 53.2 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 2520 mg | 194% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
