Tuna and Green Pea Casserole
A cozy, comforting meal that’s quick to throw together. Perfect for busy weeknights or lazy weekends, it’s creamy, filling, and packed with flavors even picky eaters will love.
Ingredients
- 2 cans 5 oz each tuna in water, drained
- 1 cup frozen green peas
- 1 medium onion diced
- 2 cups cooked elbow pasta
- 1 can 10.5 oz condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the casserole dish with butter or cooking spray.
- Melt the butter in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic powder, salt, and pepper.
- In a large bowl, combine the cooked pasta, tuna, peas, sautéed onions, cream of mushroom soup, milk, and half the cheddar cheese. Mix gently until everything is coated in the creamy sauce.
- Pour the mixture into the casserole dish. Sprinkle the breadcrumbs and remaining cheese evenly over the top.
- Bake uncovered for 25–30 minutes, or until the top is golden and bubbly. Let it cool for 5 minutes before serving.