Real Recipes From Real Home Cooks ®

tuna casserole

Recipe by
Tonna Canfield
Ashland, KY

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!

yield 8 to 10
prep time 1 Hr 20 Min
cook time 20 Min
method Bake

Ingredients For tuna casserole

  • 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 lg
    (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.

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