Tuna Italiano Casserole
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 14.79-29.58 ml butter (optional)
- 118.29 ml chopped onion (frozen ones are fine)
- 297.66 g can cream of mushroom soup
- 170.09 g can evaporated milk
- 78.78 ml shredded parmesan cheese
- 184.27 g can albacore tuna, drained
- 85.04 g can sliced mushrooms (optional)
- 59.14 ml chopped ripe black olives
- 29.58 ml parsley (to taste)
- 9.85 ml lemon juice
- 4.92 ml paprika (to taste)
- 340.19-453.59 g extra wide egg noodles, cooked & drained (or any kind of pasta)
- French fried onion rings (another option is to use crushed potato chips)
directions
- 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).
- While the noodles are cooking, heat butter in medium frying pan and cook onions until tender but not brown.
- (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.).
- Add soup, milk and cheese; heat and stir.
- Add tuna, mushrooms, olives, parsley and lemon juice.
- Stir well and heat through.
- 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).
- Pour mixture into 2 qt casserole dish.
- (If doubling the recipe, use a 9"x13" pan.).
- Sprinkle top with remaining Parmesan cheese and the paprika.
- Bake at 350 degrees for 30 minutes.
- (Watch that noodles don't burn-- may need to cook only 20 minutes depending on your oven).
- Before removing from oven, sprinkle top with onion rings and bake an additional 5 minutes.
- Watch that the onion rings don't burn.
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Reviews
-
Excellent recipe. I loved the taste and texture of this casserole. The only thing I did differently was to use 2 cans of tuna, and leave out the french fried onions. These were both just a personal thing. I have to admit that my prep time was like 35 minutes instead of 15. I am on the slow side when it comes to cooking. Thanks for the great recipe.
RECIPE SUBMITTED BY
RedhairMac
Santa Ana, California
I've been retired since 2008 and absolutely enjoy life to the fullest. I don't consider myself a good cook but there are a few things that I make well. Those are represented by the recipes I've shared here. My husband and I just celebrated our 40th wedding anniversary. We are blessed with a daughter and a son, and I LOVE having one of each. It's always made life very interesting. I hope you enjoy my culinary offerings.