Cheese Lover's Tuna Casserole

Cheese Lover's Tuna Casserole

127
Elke Hinze 0

"This is a very simple and quick recipe that I make when we have a lot of company or need dinner quickly. Everyone who has it loves it. Crush the croutons to add more of a crust to the dish."

Ingredients 30 m {{adjustedServings}} servings 525 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 951 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a 9x13 inch baking dish, combine soup, tuna and 1/2 of the cheese; mix well.
  3. Add pasta to baking dish and mix together. Add remaining cheese to the top of the mixture, then add croutons. Cover dish and bake in preheated oven for 15 minutes or until the cheese is melted; serve.
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Reviews 127

  1. 160 Ratings

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Sarah Jo
3/31/2009

If I hadn't added about a cup or so of milk, this tuna casserole would have been really dry. I sauteed half of an onion, a couple LARGE handfuls of matchstick carrots and garlic in EVOO and butter and added it to the casserole. I also made my own croutons. Good, but again you need to add milk or it's dry. As I made it, there were no leftovers. I'll make this one again.

leahnwells
2/2/2005

I changed so much that I probably shouldn't rate this recipe, but it was delicious so I had to. I have made tuna casserole once before from a different recipe, but didn't care for it. When I saw this one, it seemed more suited to my tastes. I used twice as much macaroni, same amount of tuna and cream of mushroom soup, 3/4 lb. Velveeta instead of cheddar put directly into the mixture and topped it with shredded cheddar then put crushed Ritz crackers in butter on top. It was rich and fattening, but so very good. Unlike the recipe I used before, the tuna did not overpower everything else. I loved it and am looking forward to leftovers tonight!

Chef in SF
9/22/2003

This recipe turned out well with a couple of additions... I added about a 1/4 cup chives chopped finely, a small container sour cream, and two cloves crushed garlic. I mixed those with the cream of mushroom soup. I also added some frozen peas, carrots, and corn. That gave it some nice colors. We really liked the cheesiness and the crunch from the croutons. Thanks for a good recipe idea!