Tuna Casserole
 
 
This recipe is enough for two separate 9x13" dishes; perfect for baking one that night and freezing the other for a busy week. Make sure to try different vegetables and cheeses to keep it from becoming just a basic tuna casserole!
Author:
Recipe type: Dinner
Ingredients
  • Olive oil for greasing dishes
  • Sea salt, black pepper, and cayenne pepper to taste
  • 28 ounces canned white tuna
  • 1 pound whole wheat pasta
  • 24 ounces cream of mushroom soup
  • 6 cups vegetables of your choice (in this recipe I used frozen peas, frozen broccoli, one whole pepper {diced}, and one whole red onion)
  • 5 cups cheese of your choice (in this recipe I used 2 cups gruyere, 2 cups fontina, and 1 cup goat cheese)
  • 1 cup Panko crumbs (or, if you prefer my brother's style: crumbled up BBQ potato chips)
  • Greens of your choice (in this recipe I used arugula)
Instructions
  1. Preheat oven to 350 degrees. Grease baking dishes with olive oil.
  2. Prepare pasta according to instructions. Strain and set aside.
  3. Meanwhile, prepare the other ingredients: chop vegetables (frozen vegetable can stay frozen) and shred cheese.
  4. Drain tuna and place in a bowl. Separate with a fork to loosen large clumps.
  5. Using two large bowls, separate vegetables evenly. Add in tuna and stir until combined.
  6. Stir in cream of mushroom soup to each bowl and mix until combined. Season with salt and pepper.
  7. Add cheese except leave 1 cup remaining (1/2 cup for each bowl). Combine well.
  8. Next, add cooked pasta to bowls and stir until mixture is evenly coated with ingredients.
  9. Pour casserole mixture into prepared dishes. Sprinkle with cheese and Panko crumbs.
  10. Bake at 350 degrees for 45-60 minutes. If freezing one casserole, cover and wrap tightly plastic wrap. Make sure to take the frozen casserole out and refrigerate for 24 hours prior to baking, and then bake at 350 degrees for 45-60 minutes as well.
  11. Spoon casserole onto a bed of greens and enjoy!
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/06/25/tuna-casserole/