Arielle's Favorite Tuna Casserole

“This is one of my family's favorite quick work night meals - I used to make this as a teen for my folks and have continued with my family. My kids (and hubby) request this one!! Fun ways to change it up are to bake crescent rolls in a ball/roll filled with cheese on top of the casserole (I like to start them out first so the bottoms cook a bit first), or top the casserole with fried onions, crushed potato chips (a great use for those old chips in the cupboard), etc. I modify the amounts depending on what I have in the pantry - but it is always great!!!”
READY IN:
42mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 (6 ounce) canswhite albacore tuna in water
  • 2 (26 ounce) cans cream of mushroom soup (low sodium if possible)
  • 1 (12 ounce) bagrainbow rotini pasta
  • 1 (8 ounce) bagshredded tillamook sharp cheddar cheese
  • 1 (8 ounce) bagkraft shredded four cheese blend
  • 10 ounces frozen peas (organic preferred)
  • pepper, to taste
  • salt, to taste

Directions

  1. Cook pasta al dente (9 minutes) or as directed on package. Drain.
  2. Combine in pot pasta, cream of mushroom soup, tuna, peas, salt, pepper and cheese.
  3. Mix thoroughly.
  4. Transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly.
  5. Remove from oven and allow to cool for 5 minutes prior to serving.
  6. Serving suggestions - serve with crusty bread and salad or green veggie. ;) Enjoy!

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