Tuna Casserole

Tuna Casserole is has many faces.  Everyone has had a tuna casserole at some point and most of us have a favorite recipe for a tuna casserole.

This recipe for tuna casserole is one of my favorites.  It is like a super creamy mac and cheese with tuna.  Tuna is always something on my pantry shelf as are these condensed soups.  In fact, I always have some kind of pasta in the pantry as well so it this is recipe that I often make when I don’t feel like running to the store or fussing much.



  • 2 cups uncooked small macaroni or penne pasta
  • 2 cans (5 oz) albacore tuna, drained
  • 1 can (10.75 oz)  condensed  cream of chicken soup
  • 1 can (10.75 oz)  condensed  cream of mushroom soup
  • 1 can (14.5 oz) green peas
  • 1- 1/4 cup milk
  • 2 cups shredded cheddar cheese
  • 1/2 can (6 oz) french fried onion rings (optional)


  • Cook macaroni according to package directions.
  • While macaroni is cooking, mix the rest of the ingredients (except onion rings) in a sauce pan over medium heat until cheese is melted.
  • Drain macaroni and combine with the sauce. Pour into a buttered casserole dish.
  • Bake covered at 350 degrees F for 25 minutes.
  • Remove from the oven and place onion rings on top. Return to the oven and bake uncovered for 10 minutes until the casserole is bubbly and onion rings are toasted.
  • Let stand for about 15 minutes before serving.
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