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Nutrition Facts
Serving Size 1 (203g) Recipe makes 6 servings The following items or measurements are not included below: reduced-fat cream of mushroom soup
Calories 401
Calories from Fat 39		(9%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 354mg		14%
Potassium 434mg		12%
Total Carbohydrate 58.8g		19%
	Dietary Fiber 2.9g	11%
	Sugars 2.3g
Protein 30.0g		60%
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Nif's Nothing Fancy Tuna Casserole

Recipe #349613 | 50 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Nif
Jan 13, 2009

Another simple yet satisfying home meal that you can make in no time. A huge hit with kids, big and small. Also very easy on the bank account! If you don't have 2 cans of tuna, just use one. Quarter your canned whole mushrooms if that's what you have. Use a shaped pasta like macaroni, rotini, penne, something to hold the sauce. Add any veggies, seasonings, etc. that you think your family might like. Also freezes very well. Enjoy!

SERVES 6 (change servings and units)

Ingredients

1 lb dry pasta, shaped (I use Catelli Smart but you can use whole wheat or whatever you prefer)
2 (6 ounce) cans tuna in water (flaked or chunk, drained)
1 (10 ounce) can reduced-fat cream of mushroom soup, condensed
1 (10 ounce) can mushrooms, sliced, drained
1 teaspoon worcestershire sauce
salt and pepper
1 cup low-fat cheddar cheese, grated

Directions

1
Boil pasta in salted water, as directed. While pasta is cooking, spray a 2 quart casserole with nonstick spray; open cans of tuna, soup and mushrooms.
2
Drain pasta, return to pot and add all other ingredients. Mix well and pour into casserole dish. Sprinkle cheddar cheese on top.
3
Bake at 350F for about 30 minutes. You just need the casserole to heat through. Remove from oven when cheese has completely melted and let cool for 5 minutes before serving.

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Featured Reviews for This Recipe

From: Sam #3

On Nov 6, 2009

Pretty good for a quick and simple meal! I used cream of celery cause DH doesn't like mushrooms. I also don't have Worcestershire sauce so I used a bit of Jack Daniel's BBQ sauce. I cut the baking time to 2 mins and even then the edged started to dry. I think next time I'll add some dill

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From: Kizzikate

On Apr 2, 2009

We really liked this version of tuna casserole! I used cream of mushroom with roasted garlic soup, all I had on hand. And extra cheese- we love cheese!! Thanks for a winner!

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From: smellyvegetarian

On Mar 5, 2009

Well, this may be nothing fancy but I'd definitely call it a keeper! DH has always harrassed me to make tuna casserole with cheese on top (I come from a potato chip family LOL) and now I see why. I used cheddar and mozzarella, and found that 1/2 c was enough for us. Like mikekey, I used up the ends of two boxes of pasta, and only had about 9 ounces. I'm not so sure I could have fit any more in the pan, anyway! I did add the end of a bag of frozen peas (1/2 c-ish) because I can't imagine tuna casserole without 'em. I agree that the worcestershire is a different touch; next time I might even add a little bit more. Thanks for posting, Nif! Made for 123 Hits.

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From: mikekey

On Feb 25, 2009

This is old-fashioned comfort food. We had this type of dish a lot when I was a kid (at least 100 years ago )I used three types of pasta (I had remnants of boxes to use up) The addition of worcestershire is a nice touch. Thanks for the stroll down memory lane!