Tuna casserole is a classic, comforting dish that has warmed the hearts and bellies of families for generations. This creamy tuna pasta bake is not just a simple meal; it's a nostalgic reminder of cozy family dinners, often prepared with love by busy parents or grandparents.
Ingredients
Scale:
2 cups elbow macaroni
1 cup breadcrumbs (for topping)
1 can (15 oz) of tuna, drained
2 cups cream of mushroom soup
1 cup milk
1 cup shredded cheddar cheese
1 cup frozen peas
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente, typically about 8-10 minutes. Drain and set aside.
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, shredded cheddar cheese, frozen peas, chopped onion, and chopped celery. Stir until all ingredients are well combined.
Add the cooked macaroni to the mixing bowl, along with garlic powder, salt, and pepper. Mix until the macaroni is evenly coated.
Transfer the mixture into a greased 9x13 inch baking dish. Spread it evenly.
Sprinkle the breadcrumbs on top.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving.
