Thesa's REALLY Easy Tuna Cassarole

Thesa's Really Easy Tuna Cassarole Recipe

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Thesa Gibson


Comfort food my entire family enjoys, but quick and easy enough to throw together when I get home from work. When my daughters were growing up, I had to double if I wanted to have leftovers.


★★★★★ 1 vote

3 - 4
10 Min
30 Min


Add to Grocery List

1 box
kraft velveeta shells and cheese, regular, not family sized
1 can(s)
tuna, packed in water
12 -15
ritz or townhouse crackers, crushed

How to Make Thesa's REALLY Easy Tuna Cassarole


  • 1Preheat oven to 400 degrees. Start the water to boil. While the water is ramping up to a fast boil, open canned tuna and drain well.
  • 2Cook Shells and Cheese per directions. I try to drain the pasta when still slightly firm, since the pasta will also be baked.
  • 3Once shells are drained, return to the cooking pan.
    Add the cheese packet and drained tuna, and mix well. Put mixture into an ovenproof 2 quart casserole. I think a round deep one gives better results than a shallow casserole dish, although it works in either.
  • 4Top with crushed crackers, pop in oven and bake for 8 - 10 minutes, or until crackers have browned lightly.

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