Noel's ... Not Your Granny's TUNA CASSEROLE !

Colleen Sowa


Noel's ... Not Your Granny's TUNA CASSEROLE !
(A twist on ol' fashion comfort food)

My daughter Noel created this recipe and it is always a big hit with the entire family!

This was dinner tonight (4-19-2011). The children all loved it and asked for seconds! (in the photo of the children eating this... they were on second helpings!!!)

This is the best tuna casserole!

★★★★★ 2 votes
12 - 16 servings
25 Min
30 Min



1 lb
penne pasta (cooked al dente)
1 pkg
(16 ounces) frozen asparagus stir fry (steamed)
1 can(s)
(13.5 ounces) spinach (drained)
4 can(s)
(6 ounces) tuna (drained)
1/2 pkg
(16 ounces) sharp cheddar cheese (shredded)
1 can(s)
(26 ounces) cream of mushroom soup
(16 ounces) sour cream
1 c
garlic and pepper (to taste)


1/2 pkg
(16 ounces) sharp cheddar cheese (shredded)
3 c
plain ripple potato chips (broken and crumbled a bit)


1Preheat oven to 375 degrees.
2Prepare pasta according to package directions (to al dente).
3In the pot that you cooked the pasta in: Combine pasta with mushroom soup, sour cream and milk. Stirring gently until smooth. Add remaining ingredients stirring to mix together.
4Pour pasta mixture into a 15 x 10 x 3 -inch casserole pan. (or divide it into two smaller pans).
5Top with the remaining shredded cheese. Crumble coarsely, plain ripple potato chips over the top.

Bake until bubbly and golden.

Serve and enjoy!
6*** We have a big family and use a big casserole pan, but it can be divided into two smaller ones. Small families may want to freeze one. (If freezing one: do not add the potato chips!)

About this Recipe

Course/Dish: Fish, Pasta, Vegetables, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy