Tuna Casserole with Cream of Chicken
A creamy baked tuna casserole prepared with tender egg noodles, albacore tuna, chopped vegetables, cheddar cheese, and a smooth cream of chicken sauce. The casserole is baked until set and lightly browned, with an optional brief broil for a deeper golden finish.
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Ingredients
- 6 oz cooked egg noodles
- 1/2 cup finely chopped yellow onion
- 10 1/2 oz cream of chicken soup
- 1/4 cup shredded cheddar cheese
- 6 oz albacore tuna
- 1/2 cup chopped celery
- 1/4 cup milk
- 1/2 cup mayonnaise
- Black pepper to taste
- Salt to taste
Instructions
- Prepare the creamy mixture. In a large mixing bowl, whisk together the 10 1/2 oz cream of chicken soup, 1/2 cup mayonnaise, and 1/4 cup milk until the mixture becomes smooth and evenly blended.
- Incorporate the vegetables. Add the 1/2 cup chopped yellow onion and 1/2 cup chopped celery to the creamy base. Stir thoroughly so the vegetables are distributed uniformly throughout the mixture.
- Add the tuna, noodles, and cheese. Gently fold in the 6 oz albacore tuna, followed by the 6 oz cooked egg noodles and 1/4 cup shredded cheddar cheese. Continue folding carefully until all ingredients are evenly incorporated, taking care not to break the noodles excessively.
- Season the casserole mixture. Taste the prepared filling and add salt and black pepper according to preference. Stir gently once more to disperse the seasonings evenly.
- Bake the casserole. Transfer the mixture to a casserole dish and spread it into an even layer. Bake in a preheated 375°F (190°C) oven for approximately 40–45 minutes, or until the casserole is set and the surface begins to brown.
Notes
For a more pronounced golden surface, place the casserole under the broiler during the final couple of minutes of cooking. Watch it closely during this stage to prevent the top from burning.