Creamy Tuna and Shells Casseroles

READY IN: 1hr
Recipe by Chef Aduladi

Smooth creamy sauce--very yummy. Substitute chicken as an alternate choice.

Top Review by jamos19

This recipe is great! I also omitted the chicken soup and used sour cream instead of mayo. All my guests at brunch loved it. Thanks!

Ingredients Nutrition

  • 170.09 g can tuna (drained, 2 cans if you like tuna)
  • 226.79 g can cream of chicken soup
  • 226.79 g can cream of mushroom soup
  • 1 small onion
  • 236.59 ml chopped celery
  • 226.79 g mushrooms (sliced or chopped up)
  • 236.59 ml mayonnaise (NOT Miracle Whip)
  • 236.59 ml milk
  • 226.79 g packagelarge shell pasta
  • 59.14 ml butter, for sauteing vegetables
  • 473.18 ml shredded cheese, mix jack or 473.18 ml cheddar cheese

Directions

  1. Preheat oven to 350°F.
  2. Cook shell pasta according to package directions.
  3. Add butter to sauté pan on low-med heat.
  4. Add celery and onions.
  5. Sauté until onions almost clear.
  6. Add mushrooms - remove from heat.
  7. Drain veggies (if extra butter in pan).
  8. Put veggies in pan, add soup, tuna, milk, cheese until heated through and cheese melted.
  9. Remove from heat add mayo and cook pasta.
  10. Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour).
  11. Remove and let sit for about 5 minutes.
  12. Eat.

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