tuna casserole
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!
prep time
1 Hr 20 Min
cook time
20 Min
method
Bake
yield
8 to 10
Ingredients
- 12 ounces pasta spirals or shells
- 12 ounces chunk white albacore tuna in water
- 1 cup frozen corn
- 1/4 cup onion
- 1/4 cup green bell pepper
- 1 large (family size) or 2 regular cans cream of mushroom soup
- 2 cups shredded cheddar cheese, divided
- 1 cup panko bread crumbs
- 1 stick melted butter, divided
How To Make tuna casserole
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Step 1Boil pasta until al dente, drain and set aside.
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Step 2Preheat oven to 425 degrees F. In same pan you boiled pasta in, heat soup and add in 1/2 stick butter, 1 cup of the cheese, the onion, the green pepper, and the corn, stir until hot. Add cooked pasta to mixture. Add drained tuna. Stir and remove from heat.
-
Step 3Pour mixture in a 9x13 pan that has been sprayed with non-stick spray. Sprinkle remaining cup of cheese on top.
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Step 4Mix the Panko crumbs with the remaining melted butter and sprinkle on top of casserole. Bake for 20 minutes or until top is lightly browned.
- 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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