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Tuna Casserole - the Easy Way

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“QUICK & EASY is my motto after a long day at the office yet wanting to cook a "meal". This is a great money saving dish that although everyone teases about tuna casserole, I never have any left over. Prep time is to open the cans, cooking time is to boil the pasta and then simmer time.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 (6 ounce) cans tuna in water
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can mushrooms (optional)
  • 1 (16 ounce) package shell pasta
  • milk (see directions)
  • black pepper (to taste)
  • garlic salt (because I put garlic in everything)
  • potato chips (optional)

Directions

  1. Cook pasta as directed then drain.
  2. Drain tuna then add the tuna, soup and mushrooms, stir.
  3. Add milk to desired consistency (anywhere from 1/2 to 1 cup).
  4. Add seasonings to taste.
  5. I add a bit of salt but not too much as I love salt and would tend to add too much. I'd rather the "diner" add their own salt & pepper to taste.
  6. Let simmer 5-10 minutes stirring occasionally.
  7. I like to serve with a small amount of crushed potato chips on top, just adds a nice crunch to the meal.
  8. (Others have suggested adding peas or carrots--it's all up to you).

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