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thesa's really easy tuna cassarole

(1 rating)
AggiesRule avatar
Recipe by
Thesa Gibson
@AggiesRule
Anna, TX

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 rating)
yield 3 - 4
prep time 10 Min
cook time 30 Min

Ingredients For thesa's really easy tuna cassarole

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

How To Make thesa's really easy tuna cassarole

  • 1
    Preheat 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.
  • 2
    Cook Shells and Cheese per directions. I try to drain the pasta when still slightly firm, since the pasta will also be baked.
  • 3
    Once 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.
  • 4
    Top with crushed crackers, pop in oven and bake for 8 - 10 minutes, or until crackers have browned lightly.
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