Arielle's Favorite Tuna Casserole

Michelle Waco


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

pinch tips: How to Freeze Fish, Meat & Poultry





10 Min


35 Min




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

Cook pasta al dente (9 minutes) or as directed on package. Drain.
Combine in pot pasta, cream of mushroom soup, tuna, peas, salt, pepper and cheese.
Mix thoroughly.
Transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly.
Remove from oven and allow to cool for 5 minutes prior to serving.
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