Easy Cheesy Tuna Casserole

Easy Cheesy Tuna Casserole

66

"A quick and easy main dish. Serve with green salad."

Ingredients

40 m {{adjustedServings}} servings 1722 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1722 kcal
  • 86%
  • Fat:
  • 67.9 g
  • 104%
  • Carbs:
  • 190g
  • 61%
  • Protein:
  • 91 g
  • 182%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 2364 mg
  • 95%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
  3. Bake in a preheated oven until cheese is melted and bubbly.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

66
  1. 80 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I'd hate to just reiterate what everyone else is saying, but it's all true. I also made the following adjustments and I think it will just keep getting better and better as I suit it to my tast...

I used half the pasta (and used egg noodles) Doubled the tuna and soup cans, used frozen veggies (brocolli florets & peas) and 3 cups cheddar. Hint - add brandy or cognac to soup for wonderful...

an excellent family meal, I suggest you make a double recipe and freeze leftovers, great to reheat in the microwave.