Best Tuna Casserole Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat options lower calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber; elbow macaroni is often less expensive.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna is healthier but more expensive; salmon is a cheaper alternative.

Put cream cheese out to soften.

Cook shell pasta according to package instructions until al dente; drain.

Drain the chunk light tuna, reserving a little bit of the water for flavor.

In a large bowl, combine the drained tuna and softened cream cheese; stir to mix.

Add about 1 tablespoon of pimentos (or fresh chopped pepper) to the bowl.

Add leftover peas from another can to the bowl.

Chop and add a couple of stalks of celery for texture and crunch.

Chop and add a small onion to the mixture.

Add one can of cream of mushroom soup to the bowl.

Add a splash of the reserved tuna water to the mixture.

Add a splish splash of mustard (not yellow mustard) to the bowl.

Season with salt and pepper to taste.

Fold in the cooked shell pasta into the mixture until well combined.

Lightly spray an 8x8 baking dish with cooking spray and transfer the mixture into it, spreading it out evenly.

In a separate bowl, combine about half a sleeve of crushed saltine crackers with a couple of tablespoons of softened butter; mix until crackers are coated.

Spread the cracker topping evenly over the casserole mixture in the baking dish.

Preheat the oven to 400°F (204°C) and bake the casserole for about 30 minutes, checking around 20-25 minutes for doneness.

Remove from the oven when the topping is golden brown, about 28 minutes.

Let the casserole set for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens