Tuna Casserole

Tonna Canfield


I’m usually a bit apprehensive when someone says “I just used the ingredients I could find in the kitchen” but that’s exactly what I did. I hadn’t been to the store and I looked around to see what I had and this is what I came up with and it was really delicious! My family and I loved it!


☆☆☆☆☆ 0 votes

8 to 10
1 Hr 20 Min
20 Min


  • 12 oz
    pasta spirals or shells
  • 12 oz
    chunk white albacore tuna in water
  • 1 c
    frozen corn
  • 1/4 c
  • 1/4 c
    green bell pepper
  • 1 large
    (family size) or 2 regular cans cream of mushroom soup
  • 2 c
    shredded cheddar cheese, divided
  • 1 c
    panko bread crumbs
  • 1 stick
    melted butter, divided

How to Make Tuna Casserole


  1. Boil pasta until al dente, drain and set aside.
  2. Preheat oven to 425. In same pan you boiled pasta in, heat soup and add in 1/2 stick butter, 1 cup of the cheese, the onion and the green pepper, add the dozen corn, stir until hot. Add cooked pasta to mixture. Stir and remove from heat.
  3. Pour mixture in a 9x13 pan that has been sprayed with non-stick spray. Sprinkle remaining cup of cheese on top.
  4. Mix the Panko crumbs with the remaining melted butter and sprinkle on top of casserole. Bake for 20 minutes or until top is lightly browned.

Printable Recipe Card

About Tuna Casserole

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

Show 4 Comments & Reviews

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