Quick Tuna Casserole Recipe

Yummy! So simple and delicious to make. On a side note, for those who have families not into tuna, I suggest substituting cream of chicken for the mushroom soup and already baked chicken chunks for tuna.

This was my first time making this dish and it turned out lovely! I did add a little bit more ingredients to turn up the flavor. Instead of wide egg noodles I used penne pasta because it was available. I sauteed mushrooms, diced onions and garlic with butter, added pepper. Used corn instead of peas. Added hatch green chili enchilada sauce and chicken stock for taste. Lightly seasoned with paprika, salt, pepper, and some italian seasoning. I mixed all that in a pan with the mushroom soup and milk then cooked it for 20 minutes and then crisped the crumbs and cheese for 10 minutes. Yum!

Made this for dinner tonight and it got great reviews from my family. Minimal prep and great taste. I did add potato chips on top and set it in the broiler on low for about 2 minutes. Will definitely make again.

Great basis for a quick, easy, tasty dish. First, I doubled everything except the cream of mushroom soup, since we have a large family with teenagers! Second, I added about a 1tbsp of Old Bay, 1/8-1/2 tsp of minced garlic and, salt and pepper to taste. Then, put it all in a casserole dish, top with shredded cheddar and pop it in the oven at 400 till the cheese is melted and the dish is heated through (maybe 5-10 minutes). You can top it with the French fried onions as well (we did), or not. Just as tasty either way!

I needed a change from Clean Eating, and this was a good bet. I used a 6 ounce box of Annie's Mac & Cheese, a can of Campbell's Healthy Request Cream of Mushroom Soup, two cans of Wild Planet Pole Caught, light tuna-drained, and a 10 oz bag of frozen peas. Canned peas are just nasty and discolored. I cooked the pasta according to directions,setting the timer to 10 minutes. With 7 minutes remaining, I tossed in the peas and with 4 minutes remaining, I turned off the heat, covered the pot and moved it from the burner to finish cooking. Then I drained the pasta / peas and finished the cheese sauce according to the package. Added back the pasta & peas, stirred and then forked the tuna apart and stirred it in. Then finally, I added in the cream of mushroom soup and Viola! Four servings at 334 cal. 45 grams carbs, 4.4 grams fat, 25 grams protein and 5.1 grams of calcium. And bit healthier than using the alternative lower cost items.

My family LOVED it. It's hard to find something all 4 of us like. My son hates vegetables and he even ate the peas. My daughter would have eaten them too but they are "green". I doubled the recipe because I knew this wouldn't be enough for my family of 4 and I added the fried onions. I also used cream of chicken soup because my family doesn't like mushrooms. I baked it at 350 degrees for about 15 min. Thank you for this easy, delicious recipe!

We were in the mood for this and found it very easy to make. I added some pepper, chopped mushrooms and used 3/4 can mush soup rather than all of it. Then put in casserole bowl and added crushed potato chips on top and baked 30 min at 350 degrees.

This is the way my mother made tuna casserole. The only difference is she added finely chopped red onions, ( about 1/4 cup) and topped the casserole with shredded cheddar cheese and baked it until hot and bubbly. It’s a comfort food quick and easy dinner at its best!

Loved it! Was fast and easy and tasted great. I made it just as said but used cream if chix soup because kids don't like mushrooms then put in casserole dish and sprinkle some extra cheese and then fried onions and baked @ 350 for 20 minutes.

Quick and easy to prepare! Tried it with half can of condensed cream of chicken, and half cup of milk for a creamy texture. I didn't have peas, so used zucchini instead in small cube pieces, cooked in the same water with the pasta during the last couple of minutes only. I will cook it again for sure.

Recipe is great and quick! I added bread crumbs in to the mix and some paprika, fresh cheese sprinkles and more bread crumbs just before serving. I served with hot sauce on the side for those that like more kick. It felt like more than four servings to us but we didn’t mind leftovers

My kids liked this one more than the one that took me 2 hours to make LOL!

Perfect recipe for anyone new to cooking.

I liked it and it was easy, I need to tweak to add a little more flavor. Family was split on this recipe.

I've been making it like this for years. It's delicious as is, but try different "cream of" soups for subtle differences.

I made this for Bible study today, tripmed the recipe. Only change I made was to use Kraft gluten free mac and cheese (since we have someone who can't have gluten) and I used HEB cream of poblano soup, cream of celery and cream of mushroom (since I hate all things mushroom). Everyone raved about it. I served with a mixed salad and crushed potato chips and fried onion crisps for toppers. No leftovers! Thanknyou for an amazing recipe!

So good. As others have suggested, I added bread crumbs and cheese at the end.

made it with canned Salmon since didnt have tuna handy & it came out good

Ok when need something

Great tasting dish! So easy to make and have lots of leftovers for 2 people.