Tuna Casserole II

Tuna Casserole II

39

"Great recipe for summer--a quick supper. All you have to do is make a salad when this is in the oven."

Ingredients

1 h {{adjustedServings}} servings 643 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1058 mg
  • 42%

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). Lightly grease an 8x8-inch baking dish.
  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, heat oil in a large skillet over medium heat. Lightly fry the garlic, red and green pepper, carrots, and zucchini, stirring frequently, for 3 to 5 minutes.
  3. In a mixing bowl, combine the soup and tuna. Stir in the vegetables and the cooked pasta. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions over the top.
  4. Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.

Footnotes

  • Cook's Note:
  • You can use cream of celery soup and Cheddar cheese for variations.
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Reviews

39
  1. 53 Ratings

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Delicious! Substituted one of the cans of cream of mushrooms with cream of chicken. Added a couple dollops of sour cream to the mix. Didn't bother with trying to julienne carrots, just choppe...

delicious

Was the best I've ever tried, but was a little too crumbly (not creamy) to get 5 stars. I would add some sour cream and maybe another can of cream of something to it. I left out the carrot but...