Cheesy Tuna Casserole

Tuna and Pasta
Cheey Tuna Casserole. Diana Rattray
  • 47 mins
  • Prep: 15 mins,
  • Cook: 32 mins
  • Yield: 4 Servings
Ratings (7)

Tuna casserole is a budget-friendly dish, and it makes a satisfying family meal. This version is extra-easy because the sauce is made with canned condensed soup. I use two cans of tuna in a tuna casserole or a large (12-ounce) can.

Serve this flavorful tuna casserole with biscuits and a tossed salad for a family-pleasing everyday meal.

I used mini penne pasta in the tuna casserole (pictured), but elbows, shells, or another similar pasta may be used as well. 

What You'll Need

  • 8 ounces macaroni or mini penne pasta
  • 2 cans tuna, drained (about 12 to 14 ounces total)
  • 1 can (10 3/4 ounces) cheddar cheese soup
  • 1 can (10 3/4 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 can or jar (4 to 6 ounces) sliced mushrooms, drained
  • dash pepper
  • 2 cups frozen peas or peas and carrots, cooked just until tender, drained
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1 cup soft bread crumbs
  • 2 tablespoons melted butter

How to Make It

Heat oven to 350°.

Lightly grease a 3-quart baking dish or spray with nonstick cooking spray.

Cook the pasta in boiling water following package directions. Drain and rinse with hot water.

In a large bowl, mix the pasta with drained tuna, soups, milk, mushrooms, pepper, and drained peas. Gently stir in 1 cup of the cheese. Turn into the prepared baking dish. Top with the remaining cheese. Toss the  bread crumbs with melted butter and sprinkle them evenly over the cheese layer.

Bake for 20 to 25 minutes, or until the topping is browned and the edges are bubbly.

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