Creamy Tuna Casserole with Chickpea Salad
A comforting and creamy tuna casserole paired with a refreshing chickpea salad, perfect for a wholesome meal for four.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups cooked pasta (such as egg noodles or rotini)
- 1 cans (5 oz each) tuna, drained
- ½ cup frozen peas, thawed
- ½ 1/2 cup chopped celery
- ½ 1/4 cup chopped onion
- ½ can (10.5 oz) cream of mushroom soup
- ½ 1/2 cup milk
- ½ cup shredded cheddar cheese
- ½ Salt and pepper to taste
- ½ 1/2 cup breadcrumbs
- 1 tbsp butter, melted
- ½ For the Chickpea Salad:
- ½ can (15 oz) chickpeas, drained and rinsed
- ½ cup cherry tomatoes, halved
- ½ 1/2 cucumber, diced
- ½ 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- ½ tbsp lemon juice
- ½ Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked pasta, tuna, peas, celery, onion, cream of mushroom soup, milk, and cheddar cheese. Season with salt and pepper.
- Transfer the mixture to a greased baking dish.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the casserole.
- Bake for 25-30 minutes until bubbly and the top is golden brown.
- For the Chickpea Salad, combine chickpeas, cherry tomatoes, cucumber, and parsley in a bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
- Serve the creamy tuna casserole hot with a side of refreshing chickpea salad.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 28g |
| carbohydrates | 45g |
| fat | 25g |
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