Cheesy Tuna Noodle Casserole Recipe with Velveeta Cheese (2024)

FAQs

Why is my tuna casserole so dry? ›

Tuna casserole can become dry if it's overcooked or if there isn't enough moisture in the dish. Be sure to follow the recipe instructions and adjust the cooking time as needed to prevent it from drying out.

Alternatively, Foods Guy recommends adding a splash of water or chicken stock to your casserole and covering it with plastic wrap before microwaving, which will add new moisture and lock in the steam, ensuring a perfectly moist reheated tuna casserole.

Smart Ones Tuna Noodle Casserole offers a quick meal solution for lunch or dinner. Our savory meal features chunks of tuna, mafalda pasta and peas in a creamy sauce topped with toasted breadcrumbs. Each meal contains 270 calories, 12 grams of protein and 8 WW Points® per serving.

Lastly, you can freeze cooked tuna casserole if you cannot eat it within 3-4 days. Whether it's fresh out of the oven or leftovers, you can freeze it in an airtight container for up to 3 months. If straight from the oven, allow it to cool completely before sealing it so it doesn't continue to cook.

For best results, bring the it up to room temperature before reheating. Add a ¼ cup of water or milk to the top before you put it in the oven to reheat. The added moisture will do wonders in preventing the it from drying out. The best way to is to cover it and put it into a cold oven.

Adding a crunchy element on top of your one-dish wonder is an easy way to add extra texture and flavor. Try crushed crackers, buttered bread crumbs, toasted almonds, French fried onions or—if you're really Midwestern—frozen tater tots.

Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Discard any cold leftovers that have been left out for more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

Store your leftover tuna noodle casserole in a shallow, airtight container in the fridge for up to four days. Reheat thoroughly in the oven or in the microwave.

Use 2 cans soup, 1 cup milk, 1/4 cup pimiento, two 12-ounce cans tuna, 6 ounces (about 4 cups) egg noodles, 2 tablespoons bread crumbs and 1 tablespoon butter. Bake in a 2-quart casserole for 30 minutes or until hot, then for another 5 to brown the bread crumb mixture.

What method should be used to cool tuna casserole? ›

Ice bath: If you need to cool the tuna casserole quickly, you can use an ice bath. Fill a sink or a larger container with cold water and ice cubes. Place the dish containing the casserole in the ice bath, making sure the water level does not go above the container's rim.

Tuna Noodle Casserole Frozen Meal | Official STOUFFER'S®

For reheating, add a splash of milk or a little water to keep the casserole moist and prevent it from drying out. Cover with a lid or foil while reheating to ensure it stays bubbly and cheesy.

According to Project Meal Plan, a cooked tuna casserole can last for about four days when kept in an airtight container in the refrigerator. However, if there are signs of spoilage like atypical aromas or the presence of mold, then it's wise to dispose of the casserole.

Store leftover tuna bake in an airtight container in the fridge for up to four days. You could also freeze it for up to three months. Make sure to reheat until piping hot throughout.

Add a little moisture to the mix

But if you're averse to the white and creamy condiment or don't have it in your fridge, here are some other great options that add moisture and make tuna palatable: Oil. Olive, truffle, and even toasted sesame (which I use in my recipe below) are just a few drool-worthy examples.

Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.

To prevent your tuna salad from being dry, you'll need to stir in at least one tablespoon mayo per one (5-ounce) can of tuna. After mixing in the rest of your ingredients, taste the salad. If you want it creamier, stir in another tablespoon or two of mayo. A squeeze of lemon juice also adds moisture.

Like all fish, however, the connective tissues in tuna are much easier to break down by cooking than those of beef. That means it is much easier to cook a tuna steak into a dry, crumbly mess than beef.