This is so easy and fast, like tuna casserole without baking it! Top with French-fried onions, if desired.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.

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  • Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

Cook's Note:

You can use cream of celery soup instead of the cream of mushroom, if you prefer.

Nutrition Facts

395 calories; protein 17.4g 35% DV; carbohydrates 43.2g 14% DV; fat 17g 26% DV; cholesterol 79.3mg 26% DV; sodium 451.6mg 18% DV. Full Nutrition
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Reviews (224)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/16/2005
Good as tuna Casserole can get. As others said very economical. I sauted 1/2 an onion, 1/2 c. celery chopped and about 1/2 tsp. garlic. Then added it to the casserole as I thought it was bland without. I also decreased the noodles to 10 oz. and added a 2nd can of tuna. Read More
(416)

Most helpful critical review

Rating: 3 stars
03/31/2005
Had to make a lot of adjustments to make this one a keeper, so only 3 stars. Used less noodles, 3 cans of tuna, 1 cup sour cream instead of milk, 1 1/2 cups cheddar, 1 tsp. garlic powder, a dash of worcestershire sauce, a jar of mushrooms (fresh would have been better), and baked the mixture at 375 for about 20 minutes. Read More
(304)
291 Ratings
  • 5 star values: 107
  • 4 star values: 127
  • 3 star values: 44
  • 2 star values: 5
  • 1 star values: 8
Rating: 4 stars
05/16/2005
Good as tuna Casserole can get. As others said very economical. I sauted 1/2 an onion, 1/2 c. celery chopped and about 1/2 tsp. garlic. Then added it to the casserole as I thought it was bland without. I also decreased the noodles to 10 oz. and added a 2nd can of tuna. Read More
(416)
Rating: 3 stars
03/31/2005
Had to make a lot of adjustments to make this one a keeper, so only 3 stars. Used less noodles, 3 cans of tuna, 1 cup sour cream instead of milk, 1 1/2 cups cheddar, 1 tsp. garlic powder, a dash of worcestershire sauce, a jar of mushrooms (fresh would have been better), and baked the mixture at 375 for about 20 minutes. Read More
(304)
Rating: 4 stars
03/15/2003
This was great. I did change it a little tho.......I added about 2 tsp. cayenne, used a little more milk than called for, and only about 2/3 of the package of noodles. I also added some onion powder, garlic, mushrooms, and a little finely diced red onion. While I was cooking the pasta, I added the butter, peas, onion, and mushrooms to a pot and simmered. Then I added the cream of mushroom soup, milk, cheese, and seasonings. I simmered this while I was finishing up the noodles. Once the noodles were done, I added them, and simmered it all for a few. Then I put it in a casserole dish, sprinkled the top w/a little more cheddar, and some italian breadcrumbs, and broiled until brown. It was an awesome tuna casserole for someone who likes things w/a little more spice. Read More
(205)
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Rating: 5 stars
11/06/2006
Used this as a base and tweaked like a few other reviewers. Added some worchestershire paprika garlic salt and onion powder. I added an additional can of tuna and an additional cup of cheese. Very cheesy and creamy sauce. Also topped with bread crumbs and a little butter and baked for 30 in a 350 oven. Thanks for sharing!!! Read More
(103)
Rating: 4 stars
10/10/2006
Here are my changes similar to other reviewers: -Add one more can of tuna -Use the sharpest cheese possible -Add at least one tablespoon worcestire -Spice with salt pepper cayenne (A LOT) and paprika -Use a 16oz bag of vegetables (make sure to adjust cooking time to compensate) -Double the milk to make the sauce more creamy The result: 4 meals that I take to work during the week for lunch. This saves me quite a bit of money. All from one pot!:) Read More
(100)
Rating: 4 stars
05/04/2004
Made this last night and it was great!! I love to cook - but sometimes no time to get fancy. This was filling and very tasty. I altered things slightly: 16oz egg noddle 1 can mushrm soup 2 cans of tuna 1 cup sour cream (to replace the milk) 1-1/2 cups fresh shredded cheddar can baby peas tsp garlic powder and dash of worchester. The best was the finale!! Covered top with crunched up Cheez-Its crackers and baked about 10-15 minutes. Small green salad on the side!! GREAT weekday supper! Yum Read More
(72)
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Rating: 4 stars
07/13/2003
We first tried this recipe when we were starving... so we were obviously going to be hard critics. We changed recipe slightly adding 2 cans of tuna 2 cups mixed veggies (- lima beans) a little less cheese. Also we used rotini and egg noodles... VERY YUMMY.. we will make it again..next time we will add sour cream:) Read More
(35)
Rating: 3 stars
07/13/2003
Not bad....improved greatly for me when I cut way back on the noodles added extra cheese and milk and doubled the tuna. Sprinkling onion-ring toppers on it and crisping it all up in the oven didn't hurt either. Read More
(33)
Rating: 5 stars
07/13/2003
I am a "new" cook and this recipe turned out fantastic. I really got raves on it. Read More
(32)
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