Cheese, noodles, and a creamy sauce: Could it get any better? We say no! And what dish better hits that trifecta than our tuna noodle casserole? We say noting! Noodles bathe in a tangy cream sauce, sweet corn and tender tuna bring a bold flavor, and a golden brown cheese crust crowns the whole thing. The taste? Simply unbeatable! So grab your casserole dish and let’s go!
How to Make Tuna Noodle Casserole with Corn
Our tuna noodle casserole with corn is all about using up leftovers. Before I tried it, the combination of noodles, corn, tuna, and cheese seemed rather unusual to me. It reminded me of something my mom would cook right before the next grocery shopping trip. But after this recipe, I’ve become a true convert. Our tuna noodle casserole has even become part of my regular meal rotation!
For this recipe, you’ll need to have a few things on hand. This recipe calls for pantry staples like cream, tomato paste, spices, onion, garlic, and grated cheese. As the name implies, you’ll of course need tuna, corn, and noodles. All set? Let’s go!
First, cook the noodles in boiling salted water until al dente. Meanwhile, sauté the onions and garlic until translucent and fragrant. In a bowl, mix together the cream, milk, eggs, tomato paste, and spices. Once the noodles are cooked, pour them into a lightly greased casserole dish. Add the tuna, onions, and corn. Next, pour the cream-egg-spice mixture over the noodle mixture and seal the deal by sprinkling a layer of cheese on top. Finally, bake for for about 20 minutes, until the cheese is melted and golden brown.
Want to spice up your casserole a bit more? Say no more! My personal favorite: Adding breadcrumbs toasted in butter with Parmesan cheese. Simply sprinkle them on as a garnish before serving.They add extra crunch and taste simply delicious. Of course, you can always add vegetables to your tuna and corn noodle casserole. A few spinach leaves in the sauce always go well and provide a distinct pop. Bell peppers also harmonize perfectly with the corn and tuna. And a splash of lemon juice or some lemon zest adds a surprisingly fresh note to the dish.
Looking for more delicious dishes? Look no further: Our salmon gratin, eggplant meatball casserole, and Alsatian schnitzel casserole are all sure to satisfy.
TUNA NOODLE CASSEROLE WITH CORN
- Prep time: 15 min
- Cook time: 20 min
- Total time: 35 min
- Servings: 4
INGREDIENTS
- 14 oz pasta (such as fusilli or penne)
- 1 medium onion
- 1 garlic clove
- 1 tablespoon neutral
- 1 cup heavy cream
- 1 cup milk
- 2 large eggs
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt & pepper, to taste
- 2 cans (5 oz) tuna packed in water
- 1 can (10 oz) corn, drained
- 1 ½ cups shredded cheese (such as Gouda, cheddar, or Swiss)
INSTRUCTIONS
- Cook the pasta in salted water according to the instructions on the packet until al dente. Drain and set aside.
- Preheat the oven to 180 °C or 160 °C (fan oven) and lightly grease an ovenproof dish.
- Peel and finely chop the onion and garlic. Heat some oil in a pan and fry until translucent. Mix the cream, milk, eggs, tomato purée, paprika powder, oregano, basil and a little salt and pepper in a bowl.
- Mix the pasta with the tuna, sweetcorn and sautéed onions in the casserole dish. Pour over the sauce and sprinkle the grated cheese evenly on top.
- Place the dish in the preheated oven and bake the casserole for 20 minutes, until the cheese is golden brown.
- Cool briefly before enjoying.