Recipe by SPMCMORROW
"Easy, tasty tuna casserole. Sure to be a hit with the kids."
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1 (16 ounce) package
1 (10.75 ounce) can
cream of chicken soup
grated Cheddar cheese
1 (6 ounce) can
tuna packed in water
milk, or more to taste
Italian-style bread crumbs
This works with just about any cream-of soup you have on hand. I like to double the amount of tuna and use two cans and add a little more milk than asked for. Using canned milk gives it a creamer flavor. If you don't have bread crumbs, crushed croutons or butter crackers are a good substitute.
It was pretty good but could have used more flavor....something seemed missing
Great recipe as a starting point. One you can tweak or leave as is. I made a few changes. I used 350g bag of egg noodle. I can of cream of celery and 1 can of cream of chicken. I also added carrots, peas and added a second can of tuna. instead of the cheddar I used Kraft Habenero Heat cheese for a kick. Enjoy
Easy to make. None in our extended household turned it down. Next time we'll add a little more milk, maybe cheese.
I used this as a basic recipe for my canned salmon recipe. My son chose Rotini noodles (which I prefer over egg noodles) & can of mushroom. Some people said it was missing something, was definitely veggies. Added peas & carrots (frozen). I seasoned the fish mixture with garlic salt, onion powder, old bay, S&P, for a little change up, curry & ginger (just a little was enough). Mix together with noodles & baked for 35 minutes. Amazing.
This recipe is what it is---comfort food. I made it as written except for needing to use two kinds of pasta (elbow macaroni and whole wheat rotini). I went short on the pasta, and I did think one more can of tuna could have been used (I used Costco's 6 oz can, but most of the regular brands now are only 5 oz---so definitely two cans needed there). This was just a good easy meal! Thanks for the recipe!
Added a lot more spices, including paprika, chili powder, and nutmeg along with peas, spinach and onion. Also added a little thyme. Needed to add more milk before baking in the casserole dish. But great foundation for a delicious tuna casserole!
I really liked this recipe but only after I made some changes to the ingredient amounts. I cut the macaroni down to 8 oz. (2 cups) and made it with small elbow macaroni. I increased the shredded cheese to about 3 cups and increased the tuna to 12 oz. I also decreased the bread crumbs to 1/4 cup. You could add some salt but I just salted it when served. I left the remaining ingredients as is as well as the cooking time and while it doesn't specify, I baked it uncovered. It would serve about 3 people. If I want to make more then I'll just take the changes and those unchanged and double it. It came out nice and creamy, flavorful and perfect! When I made it with the original measurements it was very dry and not very flavorful, hence the 3 stars. But with the changes, it's 5 stars!
* Percent Daily Values are based on a 2,000 calorie diet.
Steph's Tuna Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 137
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