Arielle's Favorite Tuna Casserole

Michelle Waco

By
@Mommydiva

This is a favorite in my household. My kids love it (named after my daughter although I have been making versions of it since my teens). Back then I would make Crescent rolls filled with cheese partially baked then set on top to finish into a filled roll "crust" as it baked. Now, I tend to just sprinkle with cheese and let it bake to save time and bake biscuits on the side. **Note- Sometimes I use 4 cans of tuna and reduce the cheese slightly - depends on our moods and how flaky I think the tuna is. This is the best et to get veggies down my kids some days...LOTS of cheese. LOL. I've added frozen corn when I was low on peas...and it was good. Can sort of play with what you have - and your personal tastes. This is just our basic recipe we typically make. NOT the best for low cal diets or non-cheese lovers....haha


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Comments:

Serves:

6

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

3 can(s)
white albacore tuna in water (6oz each)
2 can(s)
(26 ounce each) cream of mushroom soup (low sodium if possible)
12 oz
bag rainbow rotini pasta
8 oz
bag shredded tillamook sharp cheddar cheese
8 oz
bag kraft shredded four cheese blend
10 oz
frozen peas (organic preferred)
1 pinch
pepper, to taste
1 pinch
salt, to taste

Directions Step-By-Step

1
Cook pasta al dente (9 minutes) or as directed on package. Drain.
2
Combine in pot pasta, cream of mushroom soup, tuna, peas, salt, pepper and cheese.
3
Mix thoroughly.
4
Transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly.
5
Remove from oven and allow to cool for 5 minutes prior to serving.
6
Serving suggestions - serve with crusty bread and salad or green veggie. ;) Enjoy!

About this Recipe

Course/Dish: Fish, Pasta, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #cheese, #tuna, #easy, #Casserole