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    You are in: Home / Recipes / Tuna Italiano Casserole Recipe
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    Tuna Italiano Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    RedhairMac's Note:

    My family was not fond of tuna casseroles until I found this recipe. Not sure where it came from, but I've been making it for years. I think it's the cheese!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 -2 tablespoon butter (optional)
    • 1/2 cup chopped onion (frozen ones are fine)
    • 1 (10 1/2 ounce) can cream of mushroom soup
    • 1 (6 ounce) can evaporated milk
    • 1/3 cup shredded parmesan cheese
    • 1 (6 1/2 ounce) can albacore tuna, drained
    • 1 (3 ounce) can sliced mushrooms (optional)
    • 1/4 cup chopped ripe black olives
    • 2 tablespoons parsley (to taste)
    • 2 teaspoons lemon juice
    • 1 teaspoon paprika (to taste)
    • 12 -16 ounces extra wide egg noodles, cooked & drained (or any kind of pasta)
    • French fried onion rings (another option is to use crushed potato chips)

    Directions:

    1. 1
      Cook noodles according to package directions (I find that 12 minutes is perfect, especially when using them in a casserole where there will be additional cooking).
    2. 2
      While the noodles are cooking, heat butter in medium frying pan and cook onions until tender but not brown.
    3. 3
      (Butter gives the recipe more taste but a non-stick spray can be used in place of butter. I don't recommend margarine- it doesn't melt properly.).
    4. 4
      Add soup, milk and cheese; heat and stir.
    5. 5
      Add tuna, mushrooms, olives, parsley and lemon juice.
    6. 6
      Stir well and heat through.
    7. 7
      Stir 1/2 of the cooked noodles into the tuna mixture. Mix well. Add more or all of the noodles as desired (the more noodles, the thicker the casserole consistency).
    8. 8
      Pour mixture into 2 qt casserole dish.
    9. 9
      (If doubling the recipe, use a 9"x13" pan.).
    10. 10
      Sprinkle top with remaining Parmesan cheese and the paprika.
    11. 11
      Bake at 350 degrees for 30 minutes.
    12. 12
      (Watch that noodles don't burn-- may need to cook only 20 minutes depending on your oven).
    13. 13
      Before removing from oven, sprinkle top with onion rings and bake an additional 5 minutes.
    14. 14
      Watch that the onion rings don't burn.

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    Ratings & Reviews:

    • on April 12, 2014

      55

      Made as written along with topping the casserole with the French fried onion rings. Next time I might add a little garlic (love garlic) but otherwise this was a hit! Made for Spring PAC 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2008

      55

      This was an excellent recipe! The only thing I did different was to omit the French fried onion rings. It was easy to do and time spent in the kitchen was minimal. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2005

      To all the people who say they don't like tuna casseroles, they have to try this !! Awesome. Yummy . (This coming from a non-tuna eater). I'm just getting ready to make again. The evap. milk and dried onions were a definite hit.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Tuna Italiano Casserole

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 564.2
     
    Calories from Fat 145
    25%
    Total Fat 16.1 g
    24%
    Saturated Fat 5.9 g
    29%
    Cholesterol 110.8 mg
    36%
    Sodium 919.2 mg
    38%
    Total Carbohydrate 73.7 g
    24%
    Dietary Fiber 3.6 g
    14%
    Sugars 3.7 g
    15%
    Protein 30.6 g
    61%

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