Easy Cheesy Tuna Casserole Recipe - Allrecipes.com
Easy Cheesy Tuna Casserole Recipe
  • READY IN 40 mins

Easy Cheesy Tuna Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2007

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 taste. 8oz instead of 16oz whole wheat pasta, 2 cans healthy request cream of mushroom instead of 1, 2 cans of drained tuna instead of 1, added some garlic pepper, parmesan cheese, and bread crumbs on top. Comfort food at its best.

 
Most Helpful Critical Review
Jun 06, 2003

not the greatest casserole.

 
Oct 19, 2003

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 flavor. WOW! Added buttered breadcrumbs on top. And the best cooks say NEVER oil your pasta. If you are adding it directly to the mixture after draining - there shouldn't be any sticking. This is a favorite for me, hubby and friends!

 
Jul 14, 2003

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

 
Mar 07, 2003

THIS RECIPE HAS MADE ME LOOK LIKE A HERO. WE HAVE HAD A GREAT DEAL OF COMPANY LATELY. I WHIP THIS DISH UP FOR LUNCH WITH A SIE OF SALAD & GARLIC BREAD. I USE CANNED CHICKEN (1 CAN) & IT WAS WONDERFUL. THANKS FOR A REAL WIFE-SAVER!

 
Apr 12, 2010

I would have given 5 stars but like others i did modify, I used Velvetta, linguine noodles,garlic powder, pepper and a little seasoning salt, and to the top crushed saltine crackers and finished with a little melted butter on the cracker top. It was excellent this way to my family. Oh I omitted the oil as well

 
Jan 18, 2007

Not a bad recipe - pretty much your basic tuna casserole. I used less noodles (recipe calls for waaaay to many!) and added and extra can of soup and an extra can of tuna. I also used frozen veggies instead of canned. Hubby liked it ok, and my picky 4yo son actually didn't complain (a miracle @ dinner time). Will definately make again.

 
Apr 30, 2005

This recipe was very simple and seemed bland on paper. My family are cheese freaks, so I added 4oz of Velveeta to the soup mixture, as well as half a package Lipton's Recipe Secrets Savory Herb and Garlic. My children asked for seconds!!

 

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Nutrition

  • Calories
  • 1722 kcal
  • 86%
  • Carbohydrates
  • 190 g
  • 61%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 67.9 g
  • 104%
  • Fiber
  • 15.6 g
  • 62%
  • Protein
  • 91 g
  • 182%
  • Sodium
  • 2364 mg
  • 95%

* Percent Daily Values are based on a 2,000 calorie diet.

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