Real Recipes From Real Home Cooks ®

tuna casserole

★★★★★ 2
a recipe by
Sandra Ann Marie Harvey
Dallas, PA

My mom used to make this when I was growing up. She passed it down to me and I have been making it for many years. My husband and kids love how cheesy and cream it is.

Blue Ribbon Recipe

Serve tuna casserole for dinner and you'll have one happy family. This recipe is very good and surprisingly quick to make. An easy weeknight meal when you don't have time for a complicated dinner. We loved the addition of cheese to this recipe. The filling is creamy and cheese on top just adds another layer of creamy goodness to the dish.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6-8
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For tuna casserole

  • 6 can
    tuna packed in water, drained, 5 oz each
  • 2 can
    cream of mushroom soup, 10.5 oz each
  • 1 box
    elbow noodles, 16 oz
  • 2 tsp
    black pepper
  • 1/2 c
  • 10 slice
    white American cheese
  • 1 can
    peas, drained

How To Make tuna casserole

  • Elbow noodles boiling.
    Boil elbow noodles according to package directions.
  • Cooked pasta added to a casserole dish.
    Then drain and add to a casserole dish. You can really use any kind of macaroni such as egg noodles, bow tie etc.
  • Draining the cans of tuna.
    Drain tuna.
  • Tuna flaked on top of the noodles.
    Add on top of noodles in the casserole dish.
  • Cream of mushroom soup and milk added to casserole dish.
    Then add both cans of cream of mushroom soup and 1/2 cup of milk.
  • Mixing the ingredients together in the dish.
    Mix well.
  • Mixing in pepper and peas.
    Add pepper and peas, mix well.
  • American cheese on top of the casserole.
    Top in a single layer across casserole the American cheese slices. You can use any cheese of your liking. I use American.
  • Casserole dish covered in alumium foil.
    Bake covered in a preheated oven at 350 for approx 30 minutes or until cheese is melted and casserole is hot.