Real Recipes From Real Home Cooks ®

tuna casserole

Recipe by
Connie Deitz
Boise, ID

I found this recipe in an old box from my roommate's closet. She told me that it had won first place in a baking contest way back in the late 1970's. I cooked it up and was amazed at how good it tasted. I wasn't a real big fan of tuna casseroles before I ate this. I have shared it with many family and friends. They all love it and asked for the recipe. So now I am sharing it with everyone here on Just a Pinch. I hope you enjoy it as much as I, and my loved ones, do.

yield serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For tuna casserole

  • 8 oz
    macaroni noodles-cooked and drained
  • 1 c
    cheddar cheese-shredded
  • 6 slice
    american cheese
  • 3/4 c
  • 1/2 c
    evaporated milk
  • 1/2 c
    chopped onions
  • 2 can
    tuna fish- drained
  • 1 can
    cream of mushroom soup
  • 1 tsp
  • 1/2 tsp
    onion powder
  • 1 tsp
    garlic salt
  • 1 tsp

How To Make tuna casserole

  • 1
    heat oven to 350 degrees.
  • 2
    lightly grease a 9x9 casserole dish and set aside. Boil the macaroni as per directions on the package. Drain and place in a large bowl.
  • 3
    To the macaroni add all of the rest of the ingredients, making sure to shred the cheddar cheese and tear apart the sliced cheese before adding to the bowl. Stir all very well and then pour into the prepared casserole dish.
  • 4
    Bake for 25-30 or until bubbly and light brown. Enjoy *Can add crushed potato chips to top when done.