Prep 36 mins
Cook 15 mins
This is my own recipe for tuna casserole. I don't remember why I originally used this combination of ingredients, but I've never done it any other way since then. The ingredients are cheap and easily on hand. Best of all, it tastes great, reheats well and feeds a crowd if needed! I just make it for my little clan of 4 (with lots of leftovers), but it could feed 8 or more if you add side dishes. I hope you enjoy this as much as my family does. Note: prep time includes boiling the water.
- 1 lb spaghetti
- 4 quarts water, boiling
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 2 (5 ounce) cans tuna, drained
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 cups cheese (I used sharp cheddar, cheddar jack and monterey jack because it's what I had on hand)
- Preheat oven to 350 degrees.
- Boil spaghetti in water for 11 minutes or until tender. It's okay to let it overcook a bit.
- Drain the spaghetti and return to pot. Add soup, tuna, salt and pepper. Stir well.
- Pour into 9"x13" casserole. Top with cheese. Bake 15 minutes.
I used macaroni instead of spaghetti. I baked it longer in the oven. DH and my son liked this a lot. Thanks Burned Toast :) Made for PAC Fall 2011
I cut the recipe in half and used egg noodles instead of spaghetti. I used cheddar cheese and had to add a bit of milk to the mixture. I also added a can of drained peas and just made it all on the stove top. This was a good basic recipe. Made for Spring PAC 2010.