This tuna casserole is a great family weeknight meal. It is a creamy casserole with the perfect ratio of pasta, cheese, and tuna. The addition of sweet peas gives the dish a little crispness and sweetness that accents the savory cheese. Easy to make, this will be a popular meal.nnNote: In the last five minutes of cooking, we added a little extra cheese on top of flavor and color. This is a favorite in my household. My kids love it (named after my daughter although). Back then I would make crescent rolls filled with cheese partially baked then set on top to finish into a filled roll crust. Now, I tend to just sprinkle with cheese and let it bake and bake biscuits on the side. This is the best to get veggies down my kids some days. LOTS of cheese. I have added corn when I was low on peas and it was good. Can play with what you have & your personal tastes. This is just our basic recipe. NOT the best for low havecal diets or non havecheese lovers.
Ingredients :
- 3 can(s) white albacore tuna in water (6 oz each)
- 2 can(s) cream of mushroom soup, low sodium if possible) (26 oz each; family-size)
- 12 ounce(s) rainbow rotini pasta
- 8 ounce(s) shredded Tillamook sharp cheddar cheese
- 8 ounce(s) Kraft shredded four cheese blend
- 10 ounce(s) frozen peas (organic preferred)
- 1 pinch(es) pepper, to taste
- 1 pinch(es) salt, to taste
Intructions :
- Cook pasta al dente (9 minutes) or as directed on package. Drain
- Combine in the pot pasta, cream of mushroom soup, tuna, peas, salt, pepper, and cheese. Mix thoroughly
- Transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly
- Remove from oven and allow to cool for 5 minutes prior to serving. Serving suggestions - serve with crusty bread and salad or green veggie. ;) Enjoy!
- Note: Sometimes I use 4 cans of tuna and reduce the cheese slightly - depends on our moods and how flaky I think the tuna is.
Rated 5/5 based on 67 Reviews
Keyword : tuna-casserole-American-Fish