Quick and Easy Tuna Casserole Recipe

I'm very shocked at how much my family enjoyed this! I chose this recipe because even though I generally do not like casseroles, my husband and daughter enjoy them and I had these ingredients on hand. I made a few minor changes and it was fantastic, my husband ate 4 plate fulls and wants what is left for his lunch tomorrow! I halved the recipe, used reduced fat cream of mush soup, added 3/4 cup of sour cream, I used 3 slices of kraft deluxe american cheese and about 1/4 of a block of colby jack cheese, some garlic powder and sauteed the onions in olive oil until tender. All I had was a packet of the new "fresh" smoked starkist tuna and it worked beautifully, no fishy taste! I undercooked the noodles slightly and after I mixed all the ingredients together I poured it into a greased casserole dish. I mixed about 3/4 of crushed butterwheat crackers with a tablespoon or so of melted butter and topped the casserole with the crumb mixture. I added a grating of fresh romano cheese and baked at 350 until the top was golden (about 20 minutes). I let it set up outside the oven for 5 minutes and served it. It is one of the few casseroles I have really liked, and that my family loved! Try it, and adjust it to the taste of your family, quick, easy and yummy.

Awesome, we'll never buy tuna helper again!! :) I adjusted the recipe as follows to make less and account for our tastes: 1/2 package noodles, 1/2 can peas, 1 can cream of cheddar soup, 1 can tuna, 1/2 onion chopped and sauteed in olive oil first, 5 slices american cheese. I also heated the soup, cheese, and tuna in the microwave before I added it to the cooked noodles in order to have it mix well, which it did fantastically! This made plenty for four. You could use any cream soup,and brocolli would be a really good vegetable too. Even my 2 year old ate this! Be sure to sautee the onions before adding them if you don't want them crunchy!

Be sure and liberally salt the boiling pasta water. If you want stronger fish flavor use tuna in oil and put the oil and tuna in the casserole. Surprising how better it tastes! To save sauteeing the onion could use minced.

A tasty childhood comfort food! I followed the advice of other home cooks and amped up the flavor by adding one medium onion chopped and sautéed (the sautéing is important to do before adding other ingredients), red pepper flakes, cayenne pepper, salt, and black pepper to the tuna mix. I reduced the peas to one cup as two seemed a bit much. And I replaced the American cheese slices with one and a half cups of grated red and white sharp cheddar and finished in the oven for 15 minutes with 5 tablespoons of Panko breadcrumbs for extra crunch. Super simple, yummy - perfect for a lazy Sunday dinner with plenty of leftovers for the week!

As written, I would give this 1 or 2 stars, but with tweaks it’s more like 3 or 4 stars. If you make it as is, you’re going to end up with chunks of raw onion in your dish, which is extremely unpleasant. At no point does the onion get cooked. I highly recommend mincing (instead of chopping) the onion, and then sauteing it in a bit of olive oil for 6-8 minutes to soften it up. Set the onion aside, then wipe out the pan and continue on with the recipe. I also found the pasta could use a bit more moisture, so either save some pasta water, or mix in some milk to thin things out. Otherwise, this was surprisingly tasty! I’m not a tuna casserole lover, but I enjoyed this a lot.

I made this because I had most of the ingredients at home. When I read the recipe I realized that the onions would not be cooked if I put them in the pot last for 2 minutes, so I used the ingredients of this recipe as a base for what I made. I did the following while the egg noodles were boiling: I chopped some garlic and onions and put them in a sauce pan with butter. I cooked those until the onions were translucent and then added 2 cups of frozen peas. I let that cook until all of the peas were warm. Next, I added to the mixture 1 can of cream of mushroom and 1 can of cream of celery (its what I had in my cabinet), and following that the cheese. I let this cook until all the cheese was melted. I then added the tuna and mixed it in. When the noodles were cooked, I drained them and added the mixture to them. I stirred the mixture and served hot. It was very good this way, and will serve as 2 nights of meals for my husband and I.

I made this tonight. To echo what others have said, it’s a good base recipe, but I definitely had to make modifications. In my opinion, when you have to make modifications to make the recipe good, it’s not worthy of 4-5 stars. Like others have said, definitely sauté the onions first until they’re tender. The sauce was also way too thick, so I added half and half until it was a creamier consistency like with Tuna Helper. I also added an extra can of tuna, and seasoned with extra salt, pepper, onion powder and garlic powder. My husband really loved it, and he doesn’t always love my cooking so that says a lot! lol. So, it’s a good base, but with modifications.

I'm giving this 5 stars based on the recipe along with modifications from other reviews. I used shells instead of egg noodles, cream of chicken instead of mushroom, added sour cream, shredded Colby jack cheese triple the amount of tuna, for the topping I used crushed Ritz crackers and melted margarine. I just wanted to note that I have never made this before and I doubled the recipe. I made this for a large group of staff for lunch. Everyone ranted and raved so much that it was the best thing they have ever had and how much flavor it had. I also seasoned the entire mixture with garlic powder, onion powder, pepper and very little Lawrys garlic salt. I also used canned corn, peas, and mixed veggies. I will forever use the recipe I left in this review with the modifications listed. Everyone that ate it said to save the recipe and never lose it. ❤️

I just threw my other two tuna casserole recipes away! This was easy and good. Next time I will melt the cheese with the soups BEFORE adding the pasta and tuna. I also sauteed my onion (and a little celery) in butter before adding the rest of the ingredients. It makes a LOT - I plan to freeze half of it for a cold day.

I was in the middle of making another, similar tuna casserole from AR when I saw this one - which required no baking (yeah for one less reason to burn the house down and potentially overcook something!) I quickly threw my peas in with my pasta, with about 6 minutes left, and then drained. I added about 1/2 cup of mushrooms and 3/4 can 2% milk along with (duh!) chunk albacore tuna. I’m a total novice so I didn’t think about the tuna not breaking up very well! I added another can (making 3 cans) chunk light I had on hand for added tuna. I used 8oz package of shredded cheddar cheese, then added a few handfuls of some packaged finely shredded mozzarella to increase cheesiness. Came out great!!! I did all this subbing because I originally purchased these ingredients for the other recipe. My fiancé is a muscular 260lb guy and he and his apprentice will eat this up after work today. Look Ma! I did it!

Definately a keeper. Some people said they altered it and they completely reinvented it! But that's what's great about this one. You really can use what you have on hand.....like alot suggested, I sauteed the onions in olive oil before adding the rest. Added milk to make it creamier. I used American but didn't have 10 slices so used shredded cheddar as well. Then put in a casserole dish with plain bread crumbs on the top and broiled to a crisp. Easy and good!

This was an easy recipe to follow of course but instead of onion I added the dried onions like you use in a green bean casserole and my family loved it a lot better. I also sprinkled in a little garlic powder and onion powder just to give it a little more flavor because it was a little bland. This is one of those recipes you can tweak yourself and end up with a cheap delicious meal the entire family loves and I served it with pork and beans just for a cold side . Of course I also used seashell noodles just to make it fun LOL

The family really liked this recipe. I'll make it again, for sure!

My husband doesn't like canned tuna and I didn't tell him what was in the casserole. I used what I had in the pantry - shells instead of noodles, canned peas, and an easy melting cheese similar to Velveeta. The rest of the recipe was the same, except I only made half for two of us. I tasted it after it all came together and liked it, but was sure my husband would notice the tuna. Covered it with a Ritz Cracker crumb and butter topping and baked it in the oven at 350 for 20 minutes. It was great. My husband had 3 big helpings. I saved 3 good-sized servings for lunch. Great recipe and next time I'll get everything I need instead of shopping the pantry. Thanks for the recipe! So easy!

Super easy for weeknight dinner

I was really surprised at how easy this is to make. The hardest part is chopping the onion. I used a little less raw onion and topped it with fried onions. The taste was really good and it was eaten with great abandon by my family. I knew it was good when it was requested two days later.

Couldn’t believe how fast it came together.

I'm a single mother and was in a hurry to cook dinner it was getting late I looked us up and thought sounds good so I doctored it up a little bit with the corn as well a little half can of corn and the peas and that was really good I only used one can of cream of celery because that's all I had at the moment and I don't really particularly like onions and neither does my child so I just use chopped onions which are in the spice aisle and it definitely made the flavor really good and it wasn't too oniony at the same time so very good recipe one that I'm going to keep thank you Happy New Year everyone

Actually better than I expected :-) I substituted mixed veggies for the peas and green onion for the onion ingredient. I would rate this is a keeper and I'll be making it again. Also as I was cooking for one I halved the recipe.

Tasty casserole. My substitutions: 1 can cream of broccoli (replaced can of cream of mushroom) 1 can of evaporated milk (replaced can of cream of mushroom) 4 cups of frozen (whole) broccoli 4 cups of shredded (old fort) cheddar cheese macaroni pasta for egg noodles