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Tuna Casserole II

Tuna Casserole II

Name: Tuna Casserole II
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 (12 ounce) package uncooked rotini (corkscrew) pasta; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 large red bell pepper, chopped; 1 large green bell pepper, chopped; 3 carrots, peeled and cut into matchsticks; 1 zucchini, cut into matchsticks; 2 (10.75 ounce) cans condensed cream of mushroom soup; 2 (5 ounce) cans tuna, drained; 4 ounces shredded mozzarella cheese; 1 (6 ounce) can French-fried onions

Rating: 4.3 stars

63 Ratings
47 Reviews
5 Photos

Great recipe for summer--a quick supper. All you have to do is make a salad when this is in the oven.

By Stuart Pinsky

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Recipe Summary

prep:

30 mins

cook:

30 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

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Step 2

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, heat oil in a large skillet over medium heat. Lightly fry the garlic, red and green pepper, carrots, and zucchini, stirring frequently, for 3 to 5 minutes.
Step 3

In a mixing bowl, combine the soup and tuna. Stir in the vegetables and the cooked pasta. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions over the top.
Step 4

Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.

Cook's Note:

You can use cream of celery soup and Cheddar cheese for variations.

Nutrition Facts

Per Serving:

627 calories; protein 25.5g 51% DV; carbohydrates 69.4g 22% DV; fat 26.7g 41% DV; cholesterol 24.7mg 8% DV; sodium 1051.3mg 42% DV. Full Nutrition

Reviews (47)

Most helpful positive review

Loladear

09/02/2003

Delicious! Substituted one of the cans of cream of mushrooms with cream of chicken. Added a couple dollops of sour cream to the mix. Didn't bother with trying to julienne carrots, just chopped into small, somewhat flat, bits. Peeled the zucchini and did the same thing. Also sauteed chopped 1/2 onion with it. I don't know what fried onions are so I put a layer of crumbled potato chips on top instead which Hubby loved. I loved all the vegetables. I had planned to add canned mushrooms and forgot. Definitely would have added even more to the dish. Will also add a dash of pepper next time too -- personal taste. Great recipe. Will be making this often. Read More

Helpful

(31)

Most helpful critical review

jay

04/06/2003

Nothing special. Read More

Helpful

(5)

63 Ratings

5 star values: 31
4 star values: 23
3 star values: 7
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Loladear

09/02/2003

Helpful

(31)

VANDORTHE

04/06/2003

delicious Read More

Helpful

(15)

CALIGAL76

08/18/2004

Was the best I've ever tried but was a little too crumbly (not creamy) to get 5 stars. I would add some sour cream and maybe another can of cream of something to it. I left out the carrot but added some chopped onion to the mix. The fried onions on top were delicious! Oh and I will also use less than 12 oz. pasta next time. Read More

Helpful

(15)

NThea

02/09/2008

I'm giving this a 5 IF you add the following: 1/2 onion and 3/4 c. sliced mushrooms to sauteed vegetables. Also, add 1/2 c. reduced fat sour cream and 1/2 c. milk to the mushroom soup & tuna mixture. This was a huge hit & the vegetables made it even better! Will definitely make again and again! One note: I didn't add green & red pepper 'cuz my family doesn't like them. Also, I only had three 3 pieces of string cheese to use for the mozzarella. So I shredded those & it was fine. For pasta I used 8 oz. noodles. I agree with othe reviewers that 12 oz. would have been too much. Thanks to the other reviewers for the tip on adding onion and mushrooms. Read More

Helpful

(15)

SPRING1ONU

11/29/2007

Rave reviews from everyone who ate it! I added a dided onion & celery and used 16 oz. of whole wheat pasta. This filled an 8x8 and a 13x9 inch pan! I covered with foil to bake then removed after 30 minutes to let the fried onions brown for about 10 minutes. Next time I'll add some sour cream and maybe more tuna and I'll dice my carrots smaller. Read More

Helpful

(12)

Krista

04/06/2003

Very delicious. Makes tuna casserole much more exciting! Read More

Helpful

(10)

Stuffy Jenks

09/28/2009

This was really good for a tuna casserole! I took some reviewers' suggestions though and would recommend making these changes: add at least a cup of mushrooms maybe only use two carrots (way too many in the end product!) 1/2 cup onion replace one cream of mushroom soup with cream of chicken add a couple dollops of sour cream and a bit of milk when stirring the soup & tuna together.. finally don't use an 8x8 use something longer so the casserole is thinner and there's more room for the toppings! Yummy! Read More

Helpful

(9)

Maria S

08/22/2007

This is a really great recipe. With the following changes I would give it five stars: I used 8oz of medium egg noodles. I also diced the carrots and zucchini as someone suggested added about a cup of fat free sour cream and about half a cup of milk (based on some of the other reviews) as well as some sliced fresh mushrooms and a chopped onion. When sauteing the vegetables I added about a teaspoon of salt free all-purpose seasoning. I didn't have any French fried onions and used seasoned bread crumbs in stead. I think it turned out great the color added by the vegetables makes it a winner in my book!! Will definitely make this again. Read More

Helpful

(7)

Amber

09/28/2009

I don't know that any tuna casserole is capable of 5 stars. This is a good one though. Read More

Helpful

(7)

jay

04/06/2003

Nothing special. Read More

Helpful

(5)

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Nutritional Information

Tuna Casserole II

Servings Per Recipe: 6
Calories: 626.5

% Daily Value *

protein: 51 %

carbohydrates: 22 %

exchange other carbs:

dietary fiber: 17 %

sugars:

fat: 41 %

saturated fat: 40 %

cholesterol: 8 %

vitamin a iu: 211 %

niacin equivalents: 123 %

vitamin b6: 28 %

vitamin c: 117 %

folate: 40 %

calcium: 20 %

iron: 24 %

magnesium: 24 %

potassium: 17 %

sodium: 42 %

thiamin: 4 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.