This is a very simple and quick recipe that I make when we have a lot of company or need dinner quickly. Everyone who has it loves it. Crush the croutons to add more of a crust to the dish.

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a 9x13 inch baking dish, combine soup, tuna and 1/2 of the cheese; mix well.

  • Add pasta to baking dish and mix together. Add remaining cheese to the top of the mixture, then add croutons. Cover dish and bake in preheated oven for 15 minutes or until the cheese is melted; serve.

Nutrition Facts

508 calories; protein 33.7g 67% DV; carbohydrates 23.8g 8% DV; fat 30.5g 47% DV; cholesterol 92.7mg 31% DV; sodium 943.6mg 38% DV. Full Nutrition

Reviews (191)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/31/2009
If I hadn't added about a cup or so of milk, this tuna casserole would have been really dry. I sauteed half of an onion, a couple LARGE handfuls of matchstick carrots and garlic in EVOO and butter and added it to the casserole. I also made my own croutons. Good, but again you need to add milk or it's dry. As I made it, there were no leftovers. I'll make this one again. Read More
(137)

Most helpful critical review

Rating: 1 stars
10/22/2003
Even though I am a cheese lover this casserole has too much of it. I could have just eaten a block of cheese! Next time I would cut the amount of cheese in half grate it instead of cubing and bake it in a 8x8 dish. 9x13 is too big. Read More
(40)
241 Ratings
  • 5 star values: 112
  • 4 star values: 86
  • 3 star values: 26
  • 2 star values: 8
  • 1 star values: 9
Rating: 4 stars
03/31/2009
If I hadn't added about a cup or so of milk, this tuna casserole would have been really dry. I sauteed half of an onion, a couple LARGE handfuls of matchstick carrots and garlic in EVOO and butter and added it to the casserole. I also made my own croutons. Good, but again you need to add milk or it's dry. As I made it, there were no leftovers. I'll make this one again. Read More
(137)
Rating: 5 stars
02/02/2005
I changed so much that I probably shouldn't rate this recipe but it was delicious so I had to. I have made tuna casserole once before from a different recipe but didn't care for it. When I saw this one it seemed more suited to my tastes. I used twice as much macaroni same amount of tuna and cream of mushroom soup 3/4 lb. Velveeta instead of cheddar put directly into the mixture and topped it with shredded cheddar then put crushed Ritz crackers in butter on top. It was rich and fattening but so very good. Unlike the recipe I used before the tuna did not overpower everything else. I loved it and am looking forward to leftovers tonight! Read More
(117)
Rating: 4 stars
09/22/2003
This recipe turned out well with a couple of additions... I added about a 1/4 cup chives chopped finely a small container sour cream and two cloves crushed garlic. I mixed those with the cream of mushroom soup. I also added some frozen peas carrots and corn. That gave it some nice colors. We really liked the cheesiness and the crunch from the croutons. Thanks for a good recipe idea! Read More
(61)
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Rating: 5 stars
03/28/2003
I am a beginner cook and was THRILLED with this recipe! Not only was it simple to make everyone I shared it with had seconds thirds FOURTHS!! I changed a few things though. I only used half the amt. of cheese that the original called for and I used cream of chicken soup (added half a can of milk) and a can of french fried onions for the topping. Read More
(41)
Rating: 1 stars
10/22/2003
Even though I am a cheese lover this casserole has too much of it. I could have just eaten a block of cheese! Next time I would cut the amount of cheese in half grate it instead of cubing and bake it in a 8x8 dish. 9x13 is too big. Read More
(40)
Rating: 5 stars
10/26/2003
Loved this! Threw it together while my daughter was at piano lessons and it was done when she got home. I added about 1/2-1 teaspoon curry powder and 1/2 teaspoon garlic powder to the tuna mixture but also cut the shredded cheese in half(8 oz total). Will make this again! Read More
(38)
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Rating: 4 stars
01/14/2008
This was a descent recipe. I had to increase the amount of macaroni It did not seem like enough. I cut the cheese in half and used french fried onions instead of croutons. Read More
(25)
Rating: 4 stars
10/19/2003
This is a great recipes that is very filling. I love cheese so I left in the one pound but have found it easier to work with when it is shredded (more convienent to as you can buy cheese already shredded). I also tend to cut back a bit on the croutons on the top as they add quite a bit of salt (and salty taste) to the recipe. I don't make it a lot because it is rather fattening but when I do my husband goes nuts! Read More
(25)
Rating: 4 stars
06/03/2003
like other reviewers I reduced the cheese to one cup and I also used crumbled ritz crackers rather than crutons. Overall it tastes good and is very easy to make. Read More
(18)