Toss canned chunk light tuna in the casserole dish with 5 simple ingredients and your friends will never believe how easy this was

This little casserole is the kind of thing we used to throw together on busy weeknights when the kids tumbled in from ball practice and there wasn’t much in the pantry. It uses humble canned chunk light tuna, crumbled straight into a glass casserole dish, plus just four more simple ingredients you probably already have. Everything gets tossed together right in the dish, then baked until it’s bubbly and lightly browned around the edges. It’s the kind of no-fuss, Midwestern comfort food that tastes like you fussed all afternoon, even though you barely dirtied a spoon.

Serve this warm right out of the casserole dish with a big spoon. It’s lovely alongside a simple green salad with a sharp vinaigrette to balance the richness, or a plate of sliced tomatoes and cucumbers in the summer. In colder weather, pair it with steamed green beans or buttered peas and some soft dinner rolls or toasted bread to soak up the creamy sauce. A mug of tomato soup or chicken broth-based soup also makes a cozy companion, turning this easy tuna bake into a full, stick-to-your-ribs meal.

Servings: 4

2 (5-ounce) cans chunk light tuna in water, drained and crumbled

Preheat your oven to 375°F (190°C). Lightly grease a medium glass casserole dish (about 8x8 inches or similar size).

Open the cans of chunk light tuna, drain them well, then use a fork to crumble the tuna into small, even pieces. Spread the crumbled tuna across the bottom of the glass casserole dish in an even layer. It should look like a loose, flaky blanket of tuna covering the bottom.

Sprinkle the cooked elbow macaroni evenly over the crumbled tuna layer, letting some pieces tuck down between the flakes of tuna.

In a medium bowl or large measuring cup, whisk together the condensed cream of mushroom soup and the milk until smooth. Pour this mixture evenly over the tuna and macaroni in the casserole dish, making sure everything gets a little bath of sauce.

Sprinkle about 3/4 cup of the shredded cheddar cheese over the top, reserving the remaining 1/4 cup for later. Use a fork or spoon to gently toss everything together right in the casserole dish, lifting from the bottom so the tuna, pasta, sauce, and cheese mingle but still stay in the dish. Smooth the top a bit with the back of the spoon.

Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the surface of the casserole.

Place the casserole dish on the middle rack of the preheated oven and bake for 20–25 minutes, or until the edges are bubbling and the cheese on top is melted and lightly golden in spots.

Remove the casserole from the oven and let it rest for about 5 minutes to set up slightly before serving. Scoop into bowls or onto plates and enjoy while warm.

If you grew up in a farmhouse kitchen like I did, you’ll recognize this as a cousin to the old tuna hotdish, just pared down to five pantry staples. You can swap cream of mushroom soup for cream of celery or cream of chicken if that’s what you have on hand. For a little extra comfort, stir in 1/2 cup frozen peas or corn with the macaroni before baking (this adds an ingredient, but it’s a nice way to stretch the meal). If you like a crunchy top, scatter a handful of crushed saltine crackers or potato chips over the cheese before baking, just like Grandma used to do. For a touch more flavor, you can add a pinch of black pepper or a small shake of dried parsley into the soup and milk mixture without changing the spirit of the recipe. Food safety tips: Always drain canned tuna well and discard the liquid; use tuna before the can’s expiration date and avoid any cans that are bulging, rusted, or badly dented. Once baked, refrigerate leftovers within 2 hours in a shallow, covered container, and eat within 3 days, reheating until hot all the way through. If you’re using leftover cooked pasta, be sure it has been kept refrigerated and hasn’t sat out at room temperature for more than 2 hours before using.