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 |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 419 mg | 32% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 418 mg | 9% | |
*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.
