Tuna Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/tuna-casseroles/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 20:33:19 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Tuna Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/tuna-casseroles/ 32 32 Asparagus Tuna Noodle Casserole https://www.tasteofhome.com/recipes/asparagus-tuna-noodle-casserole/ Fri, 17 Jan 2025 20:33:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099014

Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 1/4 cup lemon juice
  • 1 tablespoon dried parsley flakes, divided
  • 1-1/2 teaspoons smoked paprika, divided
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 pounds fresh asparagus, cut into 1-inch pieces
  • 2 pouches (6.4 ounces each) light tuna in water
  • 1-1/2 cups shredded Colby cheese
  • 1 cup multigrain snack chips, crushed
  • 4 bacon strips, cooked and crumbled
Text Ingredients

Directions

  1. Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
  2. Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, about 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

Nutrition Facts

1-1/3 cups: 338 calories, 15g fat (6g saturated fat), 44mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 22g protein.

]]> Southwest Tuna Noodle Bake https://www.tasteofhome.com/recipes/southwest-tuna-noodle-bake/ Fri, 17 Jan 2025 20:13:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103049

Ingredients

  • 1 package (16 ounces) egg noodles
  • 2-1/2 cups whole milk
  • 1 can (12 ounces) light tuna in water, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chiles
  • 2 cups crushed tortilla chips
Text Ingredients

Directions

  1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chiles. Drain noodles; gently stir into tuna mixture.
  2. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts

1-1/2 cups: 673 calories, 22g fat (9g saturated fat), 117mg cholesterol, 1241mg sodium, 82g carbohydrate (7g sugars, 4g fiber), 36g protein.

]]> Tuna Noodle Casserole https://www.tasteofhome.com/recipes/tuna-noodle-casserole/ Fri, 17 Jan 2025 20:01:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102438

Ingredients

  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1/2 cup fat-free milk
  • 2 cups yolk-free noodles, cooked
  • 1 cup frozen peas, thawed
  • 1 can (5 ounces) light water-packed tuna, drained and flaked
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
  2. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 25 minutes or until heated through. Toss bread crumbs and butter; sprinkle over the top. Bake until golden brown, about 5 minutes longer.

Nutrition Facts

1 cup: 238 calories, 5g fat (2g saturated fat), 27mg cholesterol, 475mg sodium, 32g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

]]> 10 of Our Best Tuna Noodle Casseroles https://www.tasteofhome.com/collection/tuna-noodle-casserole-recipes/ Tue, 16 Feb 2021 15:22:30 +0000 http://www.tasteofhome.com/?post_type=collection&p=1496586 Creamy, comforting and oh-so-cheesy, our best tuna noodle casserole recipes are just as good as you remember.

The post 10 of Our Best Tuna Noodle Casseroles appeared first on Taste Recipes.

]]>

Creamy Tuna-Noodle Casserole

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah

Get Recipe

Tuna Noodle Casserole

99 Reviews
Test Kitchen Approved
Total Time45 min
Servings6 servings
Go to Recipe
From the Recipe Creator:When you need supper fast, this tuna casserole with peas, peppers and onions makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah
Nutrition Facts:1-1/3 cups: 340 calories, 8g fat (4g saturated fat), 63mg cholesterol, 699mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Tuna Mushroom Casserole

24 Reviews
Contest Winner
Test Kitchen Approved
Total Time55 min
Servings6 servings
Go to Recipe
From the Recipe Creator:I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. —Jone Furlong, Santa Rosa, California
Nutrition Facts:1 each: 343 calories, 15g fat (5g saturated fat), 57mg cholesterol, 770mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 24g protein.

Modern Tuna Casserole

20 Reviews
Contest Winner
Test Kitchen Approved
Total Time40 min
Servings6 servings
Go to Recipe
From the Recipe Creator:Tuna casserole was my favorite as a kid, and I found myself craving it as an adult. I reconfigured the recipe to include more vegetables, and the result is perfection. —Rebecca Blanton, St. Helena, California
Nutrition Facts:1-3/4 cups: 372 calories, 11g fat (6g saturated fat), 47mg cholesterol, 767mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 fat, 1 vegetable.

Broccoli Tuna Casserole

20 Reviews
Test Kitchen Approved
Total Time1 hour 35 min
Servings8 servings
Go to Recipe
From the Recipe Creator:When I was in the Navy, a co-worker’s wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my “family” away from home. —Yvonne Cook, Haskins, Ohio
Nutrition Facts:1-1/4 cups: 271 calories, 8g fat (4g saturated fat), 38mg cholesterol, 601mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Southwest Tuna Noodle Bake

10 Reviews
Total Time50 min
Servings6 servings
Go to Recipe
From the Recipe Creator:None of my co-workers had ever tried tuna noodle casserole, and since we live near the Mexican border, they challenged me to make a Southwest version. After trying the tasty results, everyone wanted the recipe! —Sandra Crane, Las Cruces, New Mexico
Nutrition Facts:1-1/2 cups: 673 calories, 22g fat (9g saturated fat), 117mg cholesterol, 1241mg sodium, 82g carbohydrate (7g sugars, 4g fiber), 36g protein.

Asparagus Tuna Noodle Casserole

1 Review
Total Time5 hours 20 min
Servings8 servings
Go to Recipe
From the Recipe Creator:I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:1-1/3 cups: 338 calories, 15g fat (6g saturated fat), 44mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 22g protein.

De-Lightful Tuna Casserole

27 Reviews
Test Kitchen Approved
Total Time40 min
Servings5 servings
Go to Recipe
From the Recipe Creator:This mild, homemade tuna casserole will truly satisfy your family's craving for comfort food without all the fat! —Colleen Willey, Hamburg, New York
Nutrition Facts:1-1/4 cups: 329 calories, 8g fat (4g saturated fat), 32mg cholesterol, 684mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

Tuna Noodle Cups

1 Review
Test Kitchen Approved
Total Time55 min
Servings9 servings
Go to Recipe
From the Recipe Creator:Older kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. Or serve them for brunch with fresh fruit, a tossed salad and rolls. —Marlene Pugh, Fort McMurray, Alberta
Nutrition Facts:2 noodle cups: 316 calories, 14g fat (7g saturated fat), 131mg cholesterol, 549mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 21g protein.

Slow-Cooker Tuna Noodle Casserole

3 Reviews
Test Kitchen Approved
Total Time4 hours 25 min
Servings10 servings
Go to Recipe
From the Recipe Creator:We tweaked this family-friendly classic to work for the slow cooker. It’s easy, wholesome and totally homemade! You can make this recipe in a pressure-cooker, too. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:1 cup: 393 calories, 21g fat (12g saturated fat), 84mg cholesterol, 752mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein.

The post 10 of Our Best Tuna Noodle Casseroles appeared first on Taste Recipes.

]]> Modern Tuna Casserole https://www.tasteofhome.com/recipes/modern-tuna-casserole/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/modern-tuna-casserole/

Ingredients

  • 3 tablespoons butter, divided
  • 4 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup sliced baby portobello mushrooms
  • 2 cans (5 ounces each) albacore white tuna in water, drained and flaked
  • 2 cups fresh baby spinach
  • 1 cup frozen peas
  • 3 cups uncooked spiral pasta
  • 1 tablespoon all-purpose flour
  • 2/3 cup reduced-sodium chicken broth
  • 1/3 cup half-and-half cream
  • 1/2 cup shredded Parmesan cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes.
  2. Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Place pasta and tuna mixture in a large bowl; toss to combine. Wipe skillet clean.
  3. In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in Parmesan cheese, salt and pepper. Pour over pasta; toss to coat.

Nutrition Facts

1-3/4 cups: 372 calories, 11g fat (6g saturated fat), 47mg cholesterol, 767mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 fat, 1 vegetable.

]]> Tuna Mushroom Casserole https://www.tasteofhome.com/recipes/tuna-mushroom-casserole/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/tuna-mushroom-casserole/

Ingredients

  • 1/2 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 package (9 ounces) frozen cut green beans
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped celery
  • 1 garlic clove, minced
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 teaspoons cornstarch
  • 1-1/2 cups cold whole milk
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup mayonnaise
  • 2-1/2 cups egg noodles, cooked and drained
  • 1 can (12 ounces) light tuna in water, drained and flaked
  • 1/3 cup dry bread crumbs
  • 1 tablespoon butter
Text Ingredients

Directions

  1. In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes.
  2. In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.
  3. Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts

1 each: 343 calories, 15g fat (5g saturated fat), 57mg cholesterol, 770mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 24g protein.

]]> Macaroni Tuna Casserole https://www.tasteofhome.com/recipes/macaroni-tuna-casserole/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/macaroni-tuna-casserole/

Ingredients

  • 1 package (7-1/4 ounces) macaroni and cheese
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (5 ounces) tuna, drained and flaked
  • 1/2 cup whole milk
  • 1 cup shredded cheddar cheese
  • Minced fresh parsley, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Prepare macaroni and cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and, if desired, parsley. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts

1 cup: 522 calories, 29g fat (15g saturated fat), 81mg cholesterol, 1208mg sodium, 21g carbohydrate (8g sugars, 3g fiber), 22g protein.

]]> Tuna-Filled Shells https://www.tasteofhome.com/recipes/tuna-filled-shells/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/tuna-filled-shells/

Ingredients

  • 12 jumbo pasta shells
  • 5 teaspoons all-purpose flour
  • 2 cups 2% milk
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1 celery rib, diced
  • 1 small onion, diced
  • 1 tablespoon canola oil
  • 2 slices white bread, crumbled
  • 1 can (12 ounces) light water-packed tuna, drained and flaked
  • 1/2 cup reduced-fat ranch salad dressing
  • 1/2 cup shredded part-skim mozzarella cheese
Text Ingredients

Directions

  1. Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside.
  2. In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° until bubbly and heated through, 25-30 minutes.

Nutrition Facts

2 each: 291 calories, 9g fat (3g saturated fat), 34mg cholesterol, 733mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

]]> De-Lightful Tuna Casserole https://www.tasteofhome.com/recipes/de-lightful-tuna-casserole/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/de-lightful-tuna-casserole/

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 cup fat-free milk
  • 1 can (5 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons diced pimientos
  • 3 teaspoons dried minced onion
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/3 cup crushed cornflakes
Text Ingredients

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
  2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

1-1/4 cups: 329 calories, 8g fat (4g saturated fat), 32mg cholesterol, 684mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

]]> Tuna Mac and Cheese Bake https://www.tasteofhome.com/recipes/tuna-mac-and-cheese-bake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/tuna-mac-and-cheese-bake/

Ingredients

  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 1 can (12 ounces) light water-packed tuna, drained and flaked
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups 2% milk
  • 2 packages (9 ounces each) frozen peas and pearl onions
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2.8 ounces) French-fried onions, divided
Text Ingredients

Directions

  1. Prepare macaroni and cheese according to package directions. Stir in the tuna, soup, milk, peas, mushrooms and half of the fried onions.
  2. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25 minutes. Sprinkle with remaining fried onions; bake 5 minutes longer or until heated through.

Nutrition Facts

1 cup: 359 calories, 15g fat (7g saturated fat), 37mg cholesterol, 976mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 20g protein.

]]> Tuna Noodle Casserole https://www.tasteofhome.com/recipes/creamy-tuna-noodle-casserole/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-tuna-noodle-casserole/

Ingredients

  • 5 cups uncooked egg noodles
  • 1 cup frozen peas
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup fat-free sour cream
  • 2/3 cup grated Parmesan cheese
  • 1/3 cup 2% milk
  • 1/4 teaspoon salt
  • 2 cans (5 ounces each) light tuna in water, drained and flaked
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • TOPPING:
  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter, melted
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
  2. Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
  3. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

Creamy Tuna-Noodle Casserole Tips

What can I substitute for peas in this recipe?

If peas aren’t a favorite, you can substitute a cup of frozen mixed vegetables or frozen chopped broccoli for this healthy tuna recipe. If you have leftover frozen veggies, use them up in these frozen mixed veggie recipes or these frozen broccoli recipes.

Does tuna noodle casserole freeze well?

An unbaked tuna noodle casserole freezes very well, so consider doubling this recipe and saving the second for another time. To enjoy later, remove casserole from freezer and place in refrigerator 24 hours before baking. Bring it up to room temp before putting it in the oven. Watch this video on how to freeze a casserole like a pro!

How do you thicken tuna casserole?

To thicken your tuna casserole, keep it in the oven for longer. This should thicken it right up. Mixing in an extra ¼ cup of parmesan cheese will also help bind it together.

How do you fix a dry casserole?

To fix a dry casserole, the best remedy is a little moisture. Warm up ½ cup of chicken or vegetable broth and drizzle it over the top. Cover with foil and let it stand for 10 minutes to give it time to soak up the liquid.

What goes well with tuna casserole?

A tender-crisp veggie is the perfect complement to creamy tuna noodle casserole. Try zesty garlic broccoli, steamed vegetable ribbons with a squeeze of fresh lemon or any of these veggie side dishes.

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

1-1/3 cups: 340 calories, 8g fat (4g saturated fat), 63mg cholesterol, 699mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

]]> Tuna-Chip Casserole https://www.tasteofhome.com/recipes/tuna-chip-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/tuna-chip-casserole/

Ingredients

  • 1 package (7 ounces) plain potato chips, divided
  • 1 can (5 ounces) light tuna in water, drained and flaked
  • 1 package (10-1/2 ounces) frozen asparagus tips, thawed and patted dry or 1 can (15 ounces) asparagus spears, drained and sliced
  • SAUCE:
  • 2/3 cup evaporated milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon white pepper
  • TOPPING:
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup sliced almonds
Text Ingredients

Directions

  1. Crush chips and place half in greased 2-qt. baking dish. Arrange tuna over chips. Top with asparagus and the remaining chips. Combine sauce ingredients and pour over top. Sprinkle with cheese and almonds.
  2. Bake, uncovered, at 325° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts

1-1/2 cups: 325 calories, 19g fat (6g saturated fat), 21mg cholesterol, 380mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 14g protein.

]]> Tater Crust Tuna Pie https://www.tasteofhome.com/recipes/tater-crust-tuna-pie/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/tater-crust-tuna-pie/

Ingredients

  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 cup mashed potato flakes
  • 1/2 cup cold butter
  • 3 to 4 tablespoons ice water
  • 1 can (2.8 ounces) french-fried onions, divided
  • FILLING:
  • 1 large egg
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup shredded cheddar cheese, divided
  • 3/4 cup mashed potato flakes
  • 1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons chopped pimiento-stuffed green olives
Text Ingredients

Directions

  1. In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell.
  2. In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust.
  3. Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts

1 piece: 380 calories, 24g fat (12g saturated fat), 81mg cholesterol, 705mg sodium, 29g carbohydrate (1g sugars, 1g fiber), 13g protein.

]]> Overnight Tuna Casserole https://www.tasteofhome.com/recipes/overnight-tuna-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/overnight-tuna-casserole/

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup whole milk
  • 1 can (6 ounces) tuna, drained
  • 1 cup uncooked elbow macaroni
  • 1 cup frozen peas
  • 1/2 cup chopped green onions
  • 1 cup shredded cheddar cheese, divided
Text Ingredients

Directions

  1. In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well.
  2. Pour into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight. Microwave, covered, on high for 10-12 minutes or until bubbly. Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until melted.

Nutrition Facts

1 cup: 341 calories, 14g fat (9g saturated fat), 54mg cholesterol, 940mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 25g protein.

]]> Tuna Bake with Cheese Swirls https://www.tasteofhome.com/recipes/tuna-bake-with-cheese-swirls/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/tuna-bake-with-cheese-swirls/

Ingredients

  • 3 tablespoons chopped onion
  • 3 tablespoons chopped green pepper
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (12 ounces) tuna, drained and flaked
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • DOUGH:
  • 2 cups biscuit/baking mix
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced pimientos
  • 1/4 cup minced fresh parsley
  • 1 egg
  • 2 teaspoons water
Text Ingredients

Directions

  1. In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish.
  2. Preheat oven to 400°. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls.
  3. Bake, uncovered, 20-25 minutes or until top is lightly browned.

Nutrition Facts

1 each: 394 calories, 21g fat (11g saturated fat), 83mg cholesterol, 1267mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 20g protein.

]]> Tuna Noodle Cups https://www.tasteofhome.com/recipes/tuna-noodle-cups/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/tuna-noodle-cups/

Ingredients

  • 8 ounces uncooked medium egg noodles (about 4 cups)
  • 2 cans (5 ounces each) light tuna in water, drained
  • 2 cups frozen peas and carrots (about 10 ounces), thawed
  • 1 small onion, finely chopped
  • 2 cups shredded cheddar cheese, divided
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup water
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
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Directions

  1. Preheat oven to 350°. In a 6-qt. stockpot, cook noodles according to package directions; drain and return to pot. Add tuna, peas and carrots, onion and 1 cup cheese.
  2. Whisk together eggs, milk, water and seasonings; toss with noodle mixture. Divide among 18 well-greased muffin cups. Sprinkle with remaining cheese.
  3. Bake until heated through, 30-35 minutes. Cool 5 minutes. Loosen edges with a knife before removing from pans.

Nutrition Facts

2 noodle cups: 316 calories, 14g fat (7g saturated fat), 131mg cholesterol, 549mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 21g protein.

]]> Makeover Spinach Tuna Casserole https://www.tasteofhome.com/recipes/makeover-spinach-tuna-casserole/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/makeover-spinach-tuna-casserole/

Ingredients

  • 5 cups uncooked egg noodles
  • 1 cup reduced-fat sour cream
  • 1/2 cup fat-free mayonnaise
  • 2 to 3 teaspoons lemon juice
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups fat-free milk
  • 1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (6 ounces) reduced-sodium chicken stuffing mix
  • 1/3 cup seasoned bread crumbs
  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
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Directions

  1. Preheat oven to 350°. Cook noodles according to package directions.
  2. Meanwhile, in a small bowl, combine sour cream, mayonnaise and lemon juice; set aside.
  3. In a large saucepan, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in 1/3 cup cheese, stirring until melted. Remove from heat; stir in sour cream mixture. Add spinach, stuffing mix, bread crumbs and tuna.
  4. Drain noodles and place in a 13x9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining cheese.
  5. Cover and bake 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

Nutrition Facts

1 each: 346 calories, 9g fat (5g saturated fat), 50mg cholesterol, 734mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat.

]]> Comforting Tuna Casserole https://www.tasteofhome.com/recipes/comforting-tuna-casserole/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/comforting-tuna-casserole/

Ingredients

  • 1-3/4 cups uncooked wide egg noodles
  • 6 teaspoons reduced-fat stick margarine, divided
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 cup 2% milk
  • 3 ounces reduced-fat cream cheese
  • 1 pouch (2-1/2 ounces) albacore white tuna in water
  • 2 tablespoons diced pimientos
  • 2 teaspoons minced chives
  • 2 slices Muenster cheese (3/4 ounce each)
  • 2 tablespoons soft bread crumbs
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Directions

  1. Cook noodles according to package directions. Meanwhile, in a small saucepan over medium heat, melt 5 teaspoons margarine. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil over medium
  2. heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to medium-low; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
  3. Drain noodles. Spread 1/4 cup tuna mixture into a 3-cup baking dish coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and 1 slice of cheese. Repeat layers.
  4. Microwave remaining 1 teaspoon margarine on high, stirring every 30 seconds; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

1-1/2 cups: 484 calories, 26g fat (13g saturated fat), 100mg cholesterol, 886mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 27g protein.

]]> Broccoli Tuna Casserole https://www.tasteofhome.com/recipes/broccoli-tuna-casserole/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-tuna-casserole/

Ingredients

  • 5 cups uncooked whole wheat egg noodles
  • 1 teaspoon butter
  • 1/4 cup chopped onion
  • 1/4 cup cornstarch
  • 2 cups fat-free milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup reduced-sodium chicken broth
  • 1 cup shredded Monterey Jack cheese, divided
  • 4 cups frozen broccoli florets, thawed
  • 2 pouches (6.4 ounces each) albacore white tuna in water
  • 1/3 cup panko bread crumbs
  • 1 tablespoon butter, melted
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Directions

  1. Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. baking dish coated with cooking spray.
  2. Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.
  3. Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer.

Nutrition Facts

1-1/4 cups: 271 calories, 8g fat (4g saturated fat), 38mg cholesterol, 601mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

]]> Pressure-Cooker Tuna Noodle Casserole https://www.tasteofhome.com/recipes/pressure-cooker-tuna-noodle-casserole/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-tuna-noodle-casserole/

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 medium sweet pepper, chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half-and-half cream
  • 4 cups (8 ounces) uncooked egg noodles
  • 3 cans (5 ounces each) light tuna in water
  • 2 tablespoons lemon juice
  • 2 cups shredded Monterey Jack cheese
  • 2 cups frozen peas, thawed
  • 2 cups crushed potato chips
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Directions

  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add butter. When melted, add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  2. Stir in cream and noodles. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure.
  3. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips.

Pressure-Cooker Tuna Casserole Tips

How can you make pressure-cooker tuna casserole your own?

There are many ingredients you can add or subtract from pressure-cooker tuna casserole to make the recipe your own! If you're not a fan of a particular vegetable, try swapping it out with something you enjoy more—like broccoli, Brussels sprouts or asparagus. Add some red pepper flakes for a touch of heat, or use chicken instead of tuna for those who have an aversion to fish. Just play around with it! When it comes to casserole recipes that have a lot of ingredients, it's hard to put together a combination that won't come out tasty.

What can you serve with pressure-cooker tuna casserole?

Although many casseroles may feel like an entire meal-in-one, nobody is ever going to complain about the addition of a delicious side dish! Try serving pressure-cooker tuna casserole with dinner rolls, a garden salad or some green beans. For more inspiration, check out our collection of side dishes for casseroles.

How should you store leftovers of pressure-cooker tuna casserole?

Casseroles should generally last 3 to 4 days stored in the fridge in an airtight container. If you want to save your casserole any longer than that, we recommend cutting the casserole into individual portions, placing them in bags or containers, and storing them in the freezer. If you liked this pressure-cooker tuna casserole, check out more canned tuna recipes next.

—Sammi DiVito, Taste Recipes Assistant Editor

Nutrition Facts

1 serving: 393 calories, 21g fat (12g saturated fat), 84mg cholesterol, 752mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein.

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