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maggie's almost missed tuna casserole

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

I love tuna casseroles .. comfort food to the max. But I got tired of the same old tuna casserole so one day I decided to try a new one and this one came along. I chose this name due to an oops during that first time of putting this together. I had very few organizational skills and everything was out on the counter. I got the whole shebang into the casserole dish, popped it into the oven and began clean-up. And what did I find on my counter? The tuna ! LOL So I unpacked the whole thing added the tuna and put it back into the oven. It turned out great and here we are!

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yield 3 serving(s)
cook time 25 Min
method Bake

Ingredients For maggie's almost missed tuna casserole

  • 4 oz
    dry pasta - bow tie, elbow or wide egg noodles work well
  • 1/2 c
    frozen baby peas
  • 1/2 c
    cream of mushroom soup, undiluted
  • 1/4 c
    sour cream - regular or low fat
  • 2 Tbsp
    lemon juice
  • 1/8 tsp
    celery salt
  • 1/2 tsp
    dill weed
  • 1/4 tsp
    parsley flakes
  • 2 Tbsp
    finely chopped celery
  • 2 Tbsp
    chopped chives - or green onions if you prefer a stronger flavor
  • 1 can
    water packed tuna (5 oz can)
  • 1/2 c
    shredded cheese - monterey jack and cheddar make a nice combo but use your favorite
  • 3 Tbsp
    crushed garlic croutons * see notes

How To Make maggie's almost missed tuna casserole

  • 1
    Preheat oven to 350*
  • 2
    Boil the pasta in salted water for only half of the cooking time to al dente. Drain. Pour the frozen peas over top of the hot pasta in your colander and set aside.
  • 3
    In a medium bowl combine undiluted soup and sour cream. Mix well then add lemon juice and combine. Stir in the celery salt, dill weed, parsley flakes, celery and chives and mix well.
  • 4
    Drain and flake the tuna and add it to the soup mixture. Then stir in the pasta and peas. Place all of this into a 2 quart baking dish sprayed with cooking spray.
  • 5
    Top the entire mixture with your shredded cheese. Then crush your garlic croutons and sprinkle evenly over the top of the cheese. Bake - covered - for 20 minutes. Remove the cover and bake an additional 5 minutes. Cool slightly before serving.
  • 6
    NOTE: I make my own croutons. I use white bread because they do not get hard. Cut your white bread into 1" squares. Spray a glass baking dish with cooking spray. Put the bread squares into the pan and spray the top of the bread with cooking spray. Sprinkle with garlic powder. Bake at 350 for about 10 minutes - stirring half way through. Bake until golden brown. Cool completely then store in an airtight container.
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