Recipe by LMCDEVIT
"Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too."
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1 (6 ounce) can
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese
1 1/2 cups
French fried onions
The recipe's fine as is. I don't understand the need on the part of some to completely re-write the recipe. If you do that, you've created a NEW recipe, so why bother rating this one, as is? (Am I gonna be banned/kicked off the recipe.com site now for pointing out rudeness?) Just curious. :)
This is a new take on the tuna casserole recipe. You either like it or you don't. I think it's fine, as written. Thank you to the creator for posting their creation.
Very good base recipe. I summarized others' advice for my liking so the renovated ingredients were: 2 cans of tuna, 1 can of cream of chicken, 1 can of cream of mushroom, garlic salt, frozen peas, about 1/2c mayo, black pepper, diced onions, a touch of whole milk, about 4 cups cooked macaroni, 1 c shredded cheese, and 1 c french friend onions. It was very good and i couldn't stop eating it for days (tasted good the next day too). Even though I thoroughly enjoyed it, I couldn't stop thinking it needed something else. The diced onions and french friend onions added a little crunch, but more was needed. My mom used to make a tuna casserole using leftover potato chips. I think that would be perfect to try in this next time - crush up the potato chips and mix in with the casserole. It adds a lightly crunchy potato. I'll also add a dash of tabasco sauce next time for a kick as was also suggested. I'm keeping this recipe - in the form I changed it to. :-) 3 stars because it's a base recipe but definitely needs kicks to it. Thanks, Andrea, for the start to many interesting creations from this!
Great recipe but I'm completely in agreement with the review and comments by, "ChgoFoodieGal". And in that spirit I made some changes to the recipe. For the macaroni I substituted flour, baking soda and baking powder. For the tuna I substituted eggs. For the onions I substituted oil. For the cheese I substituted buttermilk. I ended up with a batter that I cooked on a hot griddle and ended up with pancakes. But it was a great tuna casserole recipe! ;~}
Honestly, making a minor change to a recipe you're reviewing is one thing but most of these reviews have changed so many ingredients that I don't see why they bother to review it. It kind of misses the point of posting recipes with specific ingredients, doesn't it? This recipe is either good as it is, (or with a minor modification) or it isn't.
This is a simple recipe! It easily adapts. I didn't have FF Onion, and was out of cheddar. Instead, I used 2 slices provolone & 2 slices of american cheese on top. At the end of baking, I added pan toasted/buttered homemade crouton & pan toasted sliced almonds. I very much agree w/ the suggested extra can of tuna & more moisture (1/2-3/4 C. Milk or water). I prefer Cream of Mushroom. I add a dash of this and that of my favorite spices. It wasn't too creamy or too rich. My husband had cringed at the notion of Tuna Casserole at dinner. Once he tried it, he asked for seconds and THIRDS -- plus he's even requested it a few weeks later...Now, thats what I like-- a simple, basic recipe that is a family favorite! My toddler also loved it. Next time, I'll add some peas to complete this one dish meal.
This recipe was excellent as it was written. I 100% agree with ChgoFoodieGal when she said it's ridiculous to thoroughly CHANGE the recipe and then rate it. We are rating THIS recipe. I can maybe see adding more spice or possibly one item, but some raters change almost all the ingredients except the main one, losing the entire concept of the rating system. Good grief.
My husband and I agree that this is the best tuna casserole we've ever had! Thanks, Lindsay's roommate!
However, other reviewers were right on when they suggested a few additions - like 1/2 to 3/4 cup milk, another can of tuna, and Velveeta cheese.
Also, if you are like me and are unsure how much macaroni to cook to get 3 cups cooked, I finally found a conversion for pasta on a cook's chart. According to that chart, 1 cup uncooked pasta will yield 2+ cups cooked. So, I am going to try 1 1/2 cups uncooked next time instead of just eyeballing it...despite the great fun that can be!
SOOO GOOD! I used 4 C of cooked macaroni, 2 cans of tuna, one can cream of chicken soup, one can of cream of mushroom soup, 1/4 C of milk, garlic powder, onion powder, salt, blackpepper powder, 2 TBSP mayonnaise, and 1 tsp of dijon mustard. I put some cheddar cheese with the pasta mixture and put on top a combination of cheddar cheese and Italian mix cheese. On top of that, I melted 4 TBSP of butter, combined with 8 TBSP of seasoned bread crumbs and sprinkled on top of the cheese. This is totally Da Bomb!
From the start, I heeded the advice of other reviewers: added one can of mushroom soup, an extra can of tuna, half a can of milk, and a can of peas. I tasted the mixture at that point, and it was pretty good. For extra flavor, I added lemon pepper, garlic powder, dry mustard, and basil. I was generous with everything but the mustard. I used lowfat soups and omitted the cheese to save a few fatgrams, and it was still delicious, and easy, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Tuna Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 257
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This incredibly simple tuna casserole uses just five ingredients.
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