Maya Feller, M.S., RD, CDN, of Brooklyn-based Maya Feller Nutrition, has worked with many low-income families and is well-versed in the realities of putting food on the table that is healthy, tastes good, isn’t time-prohibitive and is affordable. “A traditional tuna casserole provides both protein and carbohydrates to keep you full, and is kid-friendly and easy to make,” she says about this tuna casserole recipe. (This recipe was part of a feature story, "The Real Cost of Healthy Food," in EatingWell magazine and has not been tested by our Test Kitchen.)

Maya Feller M.S., RD, CDN
EatingWell Magazine, March 2021

Gallery

Credit: Leslie Grow | Tuna Casserole with Peas

Recipe Summary

active:
10 mins
total:
40 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat over to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.

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  • Cook noodles in the pot of boiling water according to package instructions. Drain and rinse under cold running water. Transfer to a large bowl.

  • Add mushroom soup, tuna, onion and peas to the noodles; stir until combined. Scrape the mixture into the prepared baking dish. Combine breadcrumbs and cheese in a medium bowl; sprinkle over the casserole.

  • Bake until bubbly and lightly browned, 20 to 25 minutes.

To make ahead

Prepare through Step 3 and refrigerate for up to 2 days. When starting with a cold assembled casserole, increase baking time by about 10 minutes.

Nutrition Facts

474 calories; fat 12g; cholesterol 110mg; sodium 728mg; carbohydrates 61g; dietary fiber 5g; protein 30g; sugars 4g; niacin equivalents 8mg; saturated fat 5g; vitamin a iu 734IU.
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