Arielle's Favorite Tuna Casserole
photo by Andi Longmeadow Farm
- Ready In:
- 42mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 (510.29 g) can white albacore tuna in water
- 2 (1474.17 g) can cream of mushroom soup (low sodium if possible)
- 340.19 g bag rainbow rotini pasta
- 226.79 g bag shredded tillamook sharp cheddar cheese
- 226.79 g bag kraft shredded four cheese blend
- 283.49 g frozen peas (organic preferred)
- pepper, to taste
- salt, to taste
directions
- Cook pasta al dente (9 minutes) or as directed on package. Drain.
- Combine in pot pasta, cream of mushroom soup, tuna, peas, salt, pepper and cheese.
- Mix thoroughly.
- Transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly.
- Remove from oven and allow to cool for 5 minutes prior to serving.
- Serving suggestions - serve with crusty bread and salad or green veggie. ;) Enjoy!
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Reviews
-
I found this recipe when I didn't have milk to use for any of the more popular recipes. It was great! I wasn't sure if I was supposed to make the Cream of Mushroom soup first according to the directions on the can, so I ended up splitting the difference and adding about half the amount of water that would normally be used the make the soup. It was just about right. I plan to use this recipe again next time I make tuna casserole. It was very easy too.
-
I decided to try this recipee in hopes that my taste buds had matured over the years. My husband wasn't too thrilled about my dinner choice either. It was pretty good for tuna casserole but I don't think we will ever be fans of the dish. Still, if someone was every looking for a tuna casserole recipe I would point them in this direction.
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Tweaks
RECIPE SUBMITTED BY
Mommy Diva
Cornelius, 0