Tuna casserole bake is an easy-to-make comfort food both at home and the outdoors with this slightly modified version. Noodles are cooked with a creamy sauce, vegetables, and tuna. The casserole is topped with a slightly crunchy breadcrumb and cheese topping and baked until golden brown.
The ingredients for this dish are primarily canned and packaged. This makes it very practical to take camping, especially for meals at the end of an extended trip when fresh ingredients may not be an option.
These instructions are for a camp oven but can easily be converted to make in a Dutch oven. If you are looking to mix things up a little, try using different cream soups such as cream of chicken, cream of potato, or cream of celery.
Tuna Casserole Bake Recipe
- 1 tablespoon butter
- 1 yellow onion diced
- 4 ribs celery diced (optional)
- 3 cups cooked spiral noodles
- 1 can (14.5 oz) mixed vegetables
- 1 can (10 oz) condensed mushroom soup
- 1/3 cup milk
- 1 cup cheddar cheese
- 1 can (6 oz) tuna drained
- 1/2 cup breadcrumbs
- 1/2 cup shredded cheddar cheese
- herb rub to taste
- casserole tray
- Preheat the camp oven (closed grill or smoker) to 425 degrees F (220 degrees C).
- In a skillet melt the butter over medium heat. Saute the onions and celery until the onions start to become translucent, about 5 minutes.
- In the casserole dish combine the spiral pasta, onions, celery, mixed vegetables, soup, milk, cheese, and drained tuna. Mix very well ensuring you get to the bottom and into the corners. Wipe any smears from the casserole dish edges.
- In order, sprinkle evenly over the top of the casserole the breadcrumbs, cheese, and herb rub.
- Place the tuna casserole in the preheated camp oven. Cook for 20 minutes until the topping has melted and the casserole is bubbling. Remove, let stand for 5 minutes, and serve.
Two Pot Meal