Tuna Supremo

★★★★★ 31 Reviews
KitchunLub avatar
By Kellie Simpson
from Bowling Green, KY

I was tired of the same old tuna casserole, so I combined a couple of recipes. I like mine with a lot of black pepper. My mother likes hers with cream of celery soup instead of mushroom. Good served with garlic bread and a salad. Even my roommate likes this and he doesn't eat any kind of fish.

Blue Ribbon Recipe

This scrumptiously decadent recipe takes tuna casserole to a whole other plane... a must-try! Super creamy, we loved the vegetable mixture. The cheesy and crunchy topping takes this easy dinner over the top. We guarantee everyone will love this tuna casserole.

— The Test Kitchen @kitchencrew
serves 6
prep time 1 Hr
method Bake


  • 1 pkg
    egg noodles, cooked & drained (12 oz)
  • 2 can
    cream of mushroom soup, undiluted (10.5 oz each)
  • 1 pkg
    shredded cheddar (8 oz)
  • 1/2 md
    onion, diced
  • 2 can
    tuna, packed in water, drained (5 oz each)
  • 1
    sleeve Ritz crackers or similar
  • 1 stick
    margarine, melted
  • 1 c
  • 1/2 pkg
    frozen mixed corn/peas/carrots (12 oz package)
  • 3-4 dash
    hot sauce
  • 1 jar
    pimentos (2 oz)
  • 1 c
    ricotta cheese (optional)
  • 3/4 c

How To Make

  • 1
    Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, hot sauce, pimento, ricotta, water, and half a bag of shredded cheddar.
  • 2
    Next fold in cooked egg noodles.
  • 3
    Then spread the mixture in a 9x13 pan sprayed with non-stick spray.
  • 4
    Cover with remaining cheese.
  • 5
    Mix melted margarine and crushed crackers until well coated. Sprinkle over casserole.
  • 6
    Bake until golden and bubbly.
  • 7
    HINT: I have also used pepper jack cheese in this instead of the cheddar and it's great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.