This delicious (and nutritious) classic homemade tuna noodle casserole will quickly become a weeknight favourite.
The ingredients of this tuna casserole are classically simple – canned tuna, mushrooms, peas, noodles, a homemade white sauce (yup, no canned soup here) and finished with toasted breadcrumbs and lots of ooey gooey cheese. As a busy mom of three, I love keeping canned tuna in the pantry at all times so I can whip up quick meals like this casserole, or a tuna melt.
It’s one of those recipes that you can whip up in less than half an hour, but it tastes like you’ve been in the kitchen for hours. It’s an ultimate comfort food that your family will ask for again and again. What’s great about it too (and what I love as a dietitian) is that it’s a balanced meal! It’s got a nice variety of nutrients and a balance of carbohydrates and protein. I would pair this with some extra veggies (a salad, some roasted veggies or a raw veggie platter). You can also add some fruit on the side too (fruit isn’t just for breakfast and snacks!). My little ones always love when I serve fruit as a side for dinner.
This dish freezes well and serves as a great thermos option for school lunches. Hot or cold, it’s a great lunchbox meal! If you do store it in a thermos, make sure that you do it safely. First, boil water and pour it into the thermos. Let it sit for a few minutes to warm up. Heat the leftovers in the microwave until piping hot. Pour the water out of the thermos and transfer the hot leftovers immediately. Seal tightly. This will ensure that the hot leftovers stay hot and out of the “danger zone”.