Finding effective ways to get things done is essential when you have a busy schedule, especially for family dinner nights. When it’s time for dinner, prepare this delectable tuna noodle casserole ahead of time and reheat it later!
How to Reheat Tuna Casserole?
Cover the casserole with foil and reheat it in the oven at 350 degrees for 45 minutes, or until it’s bubbly and hot.
Individual portions of tuna noodle casserole reheat beautifully in the microwave as well. Before reheating, I occasionally add a small amount of milk to the casserole and stir it in, making it turn out as creamy as the day it was made.
- Square Baking Dish: I adore my Le Creuset Stoneware, a special clay blend that, when fired, produces a very dense material that, when baked, produces a non-porous dish that keeps temperatures consistent, avoids scorching, and is resistant to odors, chipping, cracking, and staining. Note my photos are of an older version. This less expensive Modern Classics 9×13 is also extremely quality.
- Deep Saucepan: One of my favorite pots is this Le Creuset Braiser, which is wide and deep enough to fit all of the ingredients in one pan. For this use, this deep stainless steel saucepan is also excellent.
- Pasta Pot with Detachable Strainer: I use this pasta pot with a detachable strainer every time I cook pasta because it’s so easy to remove the strainer once the pasta is cooked. Moreover, stainless steel does not change flavor or discolor when in contact with food.
- Cheese grater: I use this kitchen tool all the time because it’s always better to use freshly grated cheese rather than bagged shredded cheese! It tastes better, melts better, and saves money!
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Did you eat tuna casserole all your childhood? It was one of my favorite dinners to make when I was a college student because it was so simple, affordable, pantry-friendly, reheated well, and, most importantly, it was a comforting, creamy, cheesy hug made of carbohydrates.
Updated comforting classic. For more than seven decades, tuna noodle casserole has been a beloved dish due to its comforting, satisfying, and delectably tasty qualities. I present to you today the “grown up” updated version made from scratch, which is 1000 times better than the tuna casserole you remember from college and your old canned soup version. It is so delicious that I was terribly disappointed when the leftovers were gone. I ate it whenever I could.
