easy tuna casserole
I've made this casserole for many years. Even my picky-eater kids enjoyed it! I love the simplicity of this recipe and its ingredients - - - hope you will, too!
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prep time
30 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 8 ounces elbow macaroni, cooked
- 2 cans tuna fish in water (5 oz)
- 2 cans cream of mushroom soup, undiluted
- 1 can small peas (7.5 oz)
- - shredded cheddar cheese
How To Make easy tuna casserole
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Step 1Preheat oven to 350 degrees. While the elbow macaroni is cooking, drain tuna and put in a large bowl. Add both cans of cream of mushroom soup and mix. (If you prefer, you can use one can of soup and 20 oz. of sour cream). Drain peas and add to mixture.
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Step 2Add drained cooked elbow macaroni and mix well.
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Step 3Pour the mixture into a 2-quart ovenproof dish which has been sprayed with Pam. (I use my trusty old Corning Ware dish).
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Step 4Evenly sprinkle the shredded cheddar cheese on top. Use at least two cups or more - - my personal preference is to have enough gooey melted cheese on top for each bite.
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Step 5Bake uncovered for 30 minutes. If you like browned cheese, bake for a few minutes more until it reaches the desirable color. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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