Tuna casserole is a budget-friendly dish, and it makes a satisfying family meal. This version is extra-easy because the sauce is made with canned condensed soup. I use two cans of tuna in a tuna casserole or a large (12-ounce) can.
Serve this flavorful tuna casserole with biscuits and a tossed salad for a family-pleasing everyday meal.
I used mini penne pasta in the tuna casserole (pictured), but elbows, shells, or another similar pasta may be used as well.
- 8 ounces macaroni (or mini penne pasta)
- 2 (6-ounce) cans tuna (drained)
- 1 (10 3/4-ounce) can cheddar cheese soup
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/2 cup milk
- 4 ounces sliced mushrooms (canned, drained)
- Dash ground black pepper
- 2 cups frozen peas (or peas and carrots, cooked just until tender, drained)
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1 cup fresh bread crumbs
- 2 tablespoons melted butter
Gather the ingredients.
Heat oven to 350 F.
Lightly grease a 3-quart baking dish or spray it with nonstick cooking spray.
Cook the pasta in boiling salted water following package directions. Drain in a colander.
In a large bowl, combine the pasta with the drained flaked tuna, soups, milk, mushrooms, pepper, and drained cooked peas. Gently stir in 1 cup of the cheese.
Turn into the prepared baking dish. Top with the remaining cheese.
Toss the bread crumbs with melted butter until thoroughly coated; sprinkle them evenly over the cheese layer.
Bake the tuna casserole for about 25 to 30 minutes, or until the topping is browned and the edges are bubbly.