A delightful and easy-to-make tuna casserole with a creamy texture and a crunchy topping.
Cook the elbow macaroni in a large pot of boiling water until al dente, then drain.
Adding a pinch of salt to the boiling water enhances the pasta's flavor.
In a mixing bowl, combine the cooked macaroni, canned tuna, frozen peas, and condensed cream of mushroom soup.
Mix gently to avoid breaking the tuna into overly small pieces.
Transfer the mixture to a baking dish and spread evenly.
Lightly grease the baking dish to prevent sticking.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Distribute the cheese evenly for a consistent topping.
In a small bowl, mix the panko breadcrumbs with melted butter, then sprinkle over the cheese layer.
Ensure the breadcrumbs are evenly coated with butter for a golden crust.
Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until the top is golden and the casserole is heated through.
Check the casserole halfway through to ensure even cooking.
Serve warm and enjoy your creamy tuna and veggie bake.
Garnish with fresh parsley for a touch of color and freshness.
Nutze unsere App für das beste Erlebnis
