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Quick and Easy Tuna Casserole
August 12, 2003

I'm very shocked at how much my family enjoyed this! I chose this recipe because even though I generally do not like casseroles, my husband and daughter enjoy them and I had these ingredients on hand. I made a few minor changes and it was fantastic, my husband ate 4 plate fulls and wants what is left for his lunch tomorrow! I halved the recipe, used reduced fat cream of mush soup, added 3/4 cup of sour cream, I used 3 slices of kraft deluxe american cheese and about 1/4 of a block of colby jack cheese, some garlic powder and sauteed the onions in olive oil until tender. All I had was a packet of the new "fresh" smoked starkist tuna and it worked beautifully, no fishy taste! I undercooked the noodles slightly and after I mixed all the ingredients together I poured it into a greased casserole dish. I mixed about 3/4 of crushed butterwheat crackers with a tablespoon or so of melted butter and topped the casserole with the crumb mixture. I added a grating of fresh romano cheese and baked at 350 until the top was golden (about 20 minutes). I let it set up outside the oven for 5 minutes and served it. It is one of the few casseroles I have really liked, and that my family loved! Try it, and adjust it to the taste of your family, quick, easy and yummy.

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