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Tuna Casserole II

By: Stuart Pinsky  
"Great recipe for summer quick supper - all you have to do is make a salad when this is in the oven"

Rating: This weblink has been rated 37 times with an average star rating of 4.2 Read Reviews (26)

Rate/Review | 690 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (12 ounce) package uncooked rotini (corkscrew) pasta
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 3 carrots, julienned
  • 1 zucchini, julienned
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (6 ounce) cans tuna, drained
  • 4 ounces shredded mozzarella cheese
  • 1 (6 ounce) can French-fried onions

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 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; about 3 to 5 minutes.
  3. In a large mixing bowl, combine the mushroom 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 643 | Total Fat: 26.8g | Cholesterol: 29mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2003 by Loladear 
Delicious! Substituted one of the cans of cream of mushrooms with cream of chicken. Added a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2003 by VANDORTHE 
delicious MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2004 by CALIGAL76 
Was the best I've ever tried, but was a little too crumbly (not creamy) to get 5 stars. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2003 by Krista 
Very delicious. Makes tuna casserole much more exciting! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2007 by Maria S 
This is a really great recipe. With the following changes, I would give it five stars: I used... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2003 by jay 
Nothing special. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2007 by SPRING1ONU 
Rave reviews from everyone who ate it! I added a dided onion & celery and used 16 oz. of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2008 by NThea 
I'm giving this a 5 IF you add the following: 1/2 onion and 3/4 c. sliced mushrooms to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2007 by reezie15 
When I made this I added diced onions and instead of cream of mushroom soup I used cream of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2004 by BCGIRL62 
I really liked this as a nice change to plain old tuna casserole... MORE

 
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