Creamy Tuna Noodle Casserole
This tuna noodle casserole recipe is a classic comfort food that is easy to make and is perfect for any weeknight meal! With only 20 minutes to prep, this one dish meal is a reliable classic that will leave everyone wanting more of that rich and creamy flavor in every bite!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Dishes
Cuisine: American
Servings: 6 people
Calories: 164kcal
- 1 box Velveeta Shells and Cheese
- 1 can tuna, in water
- ½ cup frozen peas
- 2 Tablespoons finely chopped onion
- 1 Tablespoon mayonnaise
- salt and pepper, to taste
- 1 Tablespoon fresh chopped parsley, optional
Preheat the oven to 350*F.
Start by chopping ¼ of an onion until you have about 2 Tablespoons of finely chopped onions. Set aside.
Cook the box of macaroni and cheese according to package instructions. Once done, drain the water and place the cooked macaroni noodles in a large mixing bowl.
Add the Velveeta cheese sauce to the cooked noodles. Stir with a large spoon until well combined.
Next, open a can of tuna and drain the water. Add the drained tuna to the bowl of macaroni and cheese and then add in the chopped onion, frozen green peas, and mayonnaise.
Stir until all the ingredients are well combined. Add in a dash of salt and pepper to taste. Pour the casserole mixture into an oven safe casserole dish and cover with a lid or with aluminum foil.
Cook for 20 minutes and then remove from the oven once done. Allow it to cool for 5 minutes before serving.
- You'll get the best results by using frozen peas instead of a can of peas.
- You can also add corn, carrots, asparagus, or even small broccoli florets.
- This dish can be made 1-2 days ahead of time and stored in the refrigerator until it's ready to be baked.
- If baking directly from the refrigerator, add 10 minutes to the bake time.
- Velveeta or Kraft Deluxe creamy cheese packets work the best this tuna fish casserole.
- Get creative with your noodles! The velveeta cheese sauce is sold in individual packets so you can use any type of pasta you want.
- To add a crust, top the casserole with 1 cup of coarsely crushed potato chips. Or crumble a sleeve of ritz crackers with melted butter and broil on high in the oven until the topping is a golden brown.
- To lock in the moisture, cover the dish with either a lid or aluminum foil while it bakes.
- Store any leftovers in a container with a lid in the refrigerator for up to 3-4 days.
Calories: 164kcal | Carbohydrates: 18g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 347mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg