The Pioneer Woman Tasty Kitchen
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Classic Tuna Casserole

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

When I lived in the Frozen Tundra, I would make myself a big pan of this and freeze it in individual portions for my lunch … everyday. Yep, I ate it almost everyday! Because I love it that much, and because I needed that much comforting! (There’s a reason I don’t live in the Frozen Tundra anymore!) :)

Ingredients

  • 1 pound Penne Pasta, Cooked Until Almost Al Dente
  • 2 cups Shredded Cheddar Cheese, Divided
  • ¼ cups Minced Onion (about 1/2 Of A Small Onion)
  • ½ cups Chopped Fresh Mushrooms
  • 2 cans (5 Oz. Can) Albacore Tuna, Drained
  • 2 cans (10.75 Oz. Can) Cream Of Mushroom Soup
  • 2 cups Frozen Peas
  • ½ cups Sour Cream
  • Salt And Pepper, to taste

Preparation

Preheat your oven to 425 degrees F. Butter a 9×13″ baking dish and set aside.

In a small saucepan, saute the onion and mushrooms (if using) in butter until softened. In a large bowl, stir together all of the ingredients except for 1 cup of the shredded cheese.

Pour into your prepared casserole dish and top with the remaining cheese. Bake for 20-30 minutes until the casserole is heated through and the cheese is melted and bubbly!

This makes GREAT leftovers, and also freezes wonderfully, baked or unbaked!

9 Comments

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Avatar of cott1203

cott1203 on 3.18.2011

This was the best “tuna casserole” I have ever had. This makes a bunch! I swapped out broccoli for peas and the next time I make it I will probably add another can of tuna. This ranks as yummy.

Avatar of sk8ral

sk8ral on 5.15.2010

I’m from the frozen tundra, and this is pretty much what I remember my mom making. My cousin calls is “Brett Favre Lunch.” Good stuff – even for a picky eater.

My alterations – no mushrooms, onions, or sour cream – added a third can of tuna.

Avatar of beanplant

beanplant on 4.23.2010

I made it for supper yesterday and it was really good!
I used Campbell’s Gardennay Harvest Mushroom with Real Cream instead of the cream of mushroom soup to make it wheat/gluten free and frozen beans instead of peas and it worked out quite well!

Thank you for sharing your recipe!

Avatar of texasfarmmomma

texasfarmmomma on 3.3.2010

Great recipe. First time I’ve ever made or eaten tuna casserole. This was easy, and yummy!

Avatar of 4wielers

4wielers on 2.5.2010

Made this for supper last night and it was a hit with the kiddos. My hubby didn’t seem to go overly crazy for it last night… but I came downstairs this morning and he was eating a plate of it for breakfast! He said it was the only thing that looked good to him… (he’s not always that wierd! I’ll definately be making it again during the lent season. We get tired of the same old dishes every Friday!

4 Reviews

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Avatar of Stacy Makes Cents

Stacy Makes Cents on 8.18.2012

This is sooooo good! What a fabulous comfort food meal. :-) I followed the recipe exactly – except I didn’t have plain peas so I used a package of mixed vegetables. Thanks! I was able to use 2 8×8 dishes and freeze one of them.

Avatar of Carrie

Carrie on 1.16.2012

Very good! Used Rotini and did not add the mushrooms or onion. Used one can cream of mush and one cream of celery. Also used edamame instead of peas. Fantastic! Thanks for the recipe!

Avatar of Mrs. Farnsworth

Mrs. Farnsworth on 6.23.2011

Awesome! We used Greek yogurt instead of sour cream, and added a little Frank’s hot sauce to the mix too… SO good! Thank you!

Avatar of Ellen

Ellen on 7.29.2010

Easy and delicious. A hit with the entire family!

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