clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tuna Casserole

  • Author: Meagan


Almost directly from the Campbell’s website – though they call it ‘Tuna Penne Bake’.  Let’s be real, it’s tuna casserole, made with canned soup and canned tuna, and it’s good.



Tuna Casserole

2 1/2 c. uncooked penne, rigatoni or other bite-sized pasta

1 1/2 c. frozen peas

1 can (10 oz/284 mL) cream of celery soup

2/3 c. milk

2 cans (184 g each) tuna, drained and flaked

2 T. Dijon mustard

1 T. lemon juice

1/2 c. grated old cheddar

1 small onion, finely diced (put it in a colander and rinse with hot water to take out some of the bite)


Preheat the oven to 400 and cook the pasta according to directions, adding the peas for the last 2 minutes, then drain.

Return it all to the pot, add the remaining ingredients and then pour the whole mixture into a greased 2-litre casserole dish.  Top with extra cheddar or grated Parmesan and bake for about 30 minutes.

  • Category: Pasta, tuna


From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.