Cheesy Tuna Casserole

Submitted by Reggie's Mom

"I got this recipe from an old Pillsbury book. They had the lighter, healthier version vs the older higher fat version. I opted for the higher fat version....its comfort food, don't mess with it! (if you want to make the ligher version just substitue low fat milk, reduced fat cheese and 98% fat free soup)"

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 4

ingredients

• 7 ounces uncooked macaroni
• 1 cup milk
• 4 ounces shredded cheddar cheese
• 1 (10 1/4 ounce) can condensed cream of mushroom soup
• 1 (6 ounce) can tuna
• 2 teaspoons minced dried onion
• 1⁄2 teaspoon dry mustard
• crushed potato chips

directions

1. Cook macaroni to desired doneness, drain.
2. Meanwhile, heat oven to 350°F Spray casserole with nonstick cooking spray. In large bowl, combine all remaining casserole ingredients; stir to combine.
3. Add cooked macaroni, stir gently to mix. Pour mixture into casserole. Sprinkle with crushed potato chips.
4. Bake at 350F for 25 to 35 minutes.

Reviews

[ciaorebecca]

Made this with the following tweaks: Cream of celery soup No onion/mustard Added bag of frozen peas and half a bag of frozen corn 8 oz of cheese split in half between mixture and topping (from another commenter/0 garlic powder 1 1/4 C milk 2 cans tuna Crust made from 2 rolls of crushed ritz + 1/2 C melted butter Delicious! will make again.

 

[TraderJada]

We had this for dinner. It was very good. I used 2% milk, and 4 oz cheddar, cream of chicken soup, added fresh broccoli, cut in pieces which I boiled for 2 minutes. I used 2/3 c. French's onions mixed in and placed same amount of the French's onions on top of casserole when it was almost done, baking for about 5 more minutes. I used a 2 quart baking dish. I found that I had to check it after 30 minutes and when it was bubbly, that was when I placed the French's onions on top, cooking for addl. 5 min. Next time I will try with buttered crushed saltines. Thanks!!

 

[Nadine A.]

Made for dinner tonight. Outstanding recipe! Of course like other "chefs" I tweaked the recipe a lil bit. I used 1-1/4 cup of skim milk, 8 oz shredded cheese; divided (4 oz in mixture, 4 oz sprinkled on top),I added frozen peas&corn into mix, used 2 cans tuna 5 oz each-drained, and crushed corn flakes. I added additional shred cheese on top of casserole before the crushed corn flakes. Oh and I used a 13 x 9 sprayed casserole dish&cooked for 40 minutes.

 

[Downhomecountry85]

This recipe is delicious! I love the cream of mushroom soup added to it. The only thing I changed to make this recipe even more delicious is to add frenchs fried onions instead of potato chips and onions. It gives it the salty crunchy yumminess! Thanks do much for sharing this recipe!

 

[Greeny4444]

This was really good. I followed the recipe exactly, except that I added 1 cup of thawed frozen peas (for color, and 'cause the picture was convincing..haha), and I put a layer of cheese on the top before I put the italian-seasoned breadcrumbs (because I didn't have potato chips). I was tempted to add a second can of tuna, but I'm glad I didn't - it tasted tuna-y enough! The "mixture" (sounds like a mad scientist or something...haha) fit in an 8x8 pan, with a little leftover that I put in a small pyrex bowl alongside it, in the oven. I don't actually ever remember having this growing up, but I am going to keep this as my tuna casserole recipe (maybe for my kids, someday!). Thanks for posting it! :)