This homemade Classic Tuna Casserole (or as we call it Tuna Wiggle) is one of the best, easy family recipes. A few simple ingredients bake up into a rich and creamy casserole that'll have everyone coming back for seconds and fighting over the leftovers!
1can cream of chicken soupI get the healthy request
2cans cream of mushroom soupI get the healthy request
1can milk
2Tbsp.mayonnaise
2cans chunk light tuna in waterwell drained
2cupsof shredded sharp cheddar cheesedivided (½ a cup for the sauce mixture, the other 1 ½ cups for on top- this is very cheesy; if you're not a huge fan you might consider cutting down the cheese on top)
1heaping cup of frozen peas
2 ½of elbow pastacooked to aldente as per the package directions
Salt and pepperto taste
¼cupof seasoned bread crumbs
Instructions
Preheat the oven to 350 degrees.
Gently hisk to combine the cans of cream of mushroom and cream of chicken soups with the milk over medium heat.
Stir frequently so that it doesn't burn.
Once they are well combined, whisk in the mayonnaise and a ½ cup of the shredded cheddar and salt and pepper to taste.
Add the tuna and peas and break up the tuna with your spoon.
Reduce the heat to low and allow it to simmer for around 10 minutes, stirring periodically.
Mix in the pasta and transfer the mixture to a 9 x 13 baking pan.
Top with the remaining cheese and sprinkle with bread crumbs.
Bake for around 30 minutes of until bubbling.
Enjoy!
Notes
This will yield a crispy, cheesy crust. If you'd rather have a melty crust, wait to sprinkle on the cheese and breadcrumbs until the last 10 minutes of baking. You can vary the ratio of sauce to pasta to your own taste.