Hearty Barefoot Contessa Tuna Casserole in 30 Minutes
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A comforting and easy-to-make tuna casserole inspired by Barefoot Contessa. Perfect for a quick weeknight dinner.
- Author: Sophia Collins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
- 2 cups elbow macaroni
- 1 can (12 oz) tuna, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 1 tbsp butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package instructions. Drain and set aside.
- In a large bowl, mix tuna, cream of mushroom soup, peas, milk, salt, and pepper.
- Add cooked macaroni and stir until well combined.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheese evenly over the top.
- Mix breadcrumbs with melted butter and sprinkle over the cheese.
- Bake for 20-25 minutes or until bubbly and golden brown.
- Let cool for 5 minutes before serving.
Notes
- You can substitute cream of celery soup for cream of mushroom.
- Add diced onions or celery for extra flavor.
- Use whole wheat pasta for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
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