|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 30g||152%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tuna noodle casserole is a comfort food standard in most households, but this dish gives the classic a twist by pairing tuna with spaghetti in a departure from typical elbow macaroni.
Everything about this recipe is easy—from the condensed soup to the potato chip topping—making it a quick and convenient busy-day family meal.
Best of all, it can be assembled a day ahead, refrigerated, and baked the next day to have a hot dinner on the table in no time.
- 4 ounces spaghetti (broken into pieces, cooked al dente, and drained)
- 1 (7-ounce) can or pouch water-packed tuna (drained and flaked)
- 1/4 cup pimiento (drained and chopped)
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup mild cheddar cheese or American cheese (shredded)
- 1/2 cup potato chips (crushed)
Gather the ingredients. Preheat the oven to 350 F.
Coat a 1 1/2- to 2-quart casserole dish with cooking spray and set aside.
In a large bowl, combine the cooked spaghetti, tuna, and pimiento.
In a large saucepan, combine soup, milk, and cheese. Heat and stir until cheese is melted.
Add the tuna and spaghetti mixture and combine thoroughly.
Transfer to the prepared casserole dish and scatter the crushed potato chips evenly on top.
Bake for 30 minutes until bubbly and the cheese is melted. Remove from oven and let cool for 5 minutes.
Serve and enjoy!
The great thing about a casserole is its flexibility. Switch the protein and pair it with a complementary condensed soup and cheese, and you have an entirely new dish.
- Use water-packed salmon in place of the tuna.
- Replace the tuna with canned and drained white meat of chicken, switch out a can of condensed cream of chicken soup for the mushroom soup, and add a couple of handfuls of frozen peas.
- Turn this into turkey tetrazzini by using leftover white, dark, or a combination of Thanksgiving protein. Use mushroom or chicken soup here, and add sautéed diced celery, onion, and carrots.
- Leftover ham with Swiss cheese and a small can of drained mushrooms make an excellent brunch dish.
- Add Mexican flair with cooked chorizo sausage or ground beef, condensed tomato soup, grated Monterey jack cheese, diced jalapenos, and a topping of crushed tortilla chips.
- Go Italiano style by using cooked and diced Italian sausage, diced red bell peppers instead of pimiento, pasta sauce in place of soup, and mozzarella cheese.
- Use any type of pasta that appeals to you—just make sure to break up larger noodles before cooking them to make it easier to eat the finished dish.