Creamy Tuna Casserole
This is our version of a creamy tuna casserole. It can be put together in just under an hour and feeds a good number of people. We are kind of partial to most any casserole during the colder season, mainly because with our size family, there is plenty of leftovers. Really, this tuna casserole is just as good the very next day.
Creamy Tuna Casserole
Equipment
- 1 9×13 Baking Dish
Ingredients
- 1 Pkg. Pasta Short pasta works best. Penne or elbow pasta is what we use.
- 1 Medium Onion chopped
- 2 Tbsp Butter
- 1 Can Cream of Celery
- 2 Can2 Tuna
- 1 Can Mushrooms Drained
- 1 Small Jar Diced Pimentos
- 1 Green Pepper Diced
- 1 Tbsp Mayonnaise measured with your heart. Add more if you want it creamier.
- 1-2 Cups Shredded Cheese We use sharp but use what you like.
- Salt and pepper to taste.
Instructions
- Boil the pasta as normal, but just a little under cooked. Darin and set aside.
- In a small skillet sauté the butter with the onions, and peppers until translucent.
- Add cream of celery, tuna, mushrooms, pimentos, mayonnaise, salt and pepper. Mix until well combined.
- In a greased 9×13 add a layer of cooked past on the bottom. Then add a layer of the mixture. Continue to alternate layers and mix as you go. This is the best way to ensure the mixture finds its way through the pasta. Or, you can add the mixture to the bowl of drained past and fold together. Then put it in the baking dish. Either way works.
- Sprinkle the cheese over the top and bake at 350 degrees for about 30 minutes, or until nice and bubbly.
Creamy Tuna Casserole Ingredients
- 1 Pkg. Pasta Short pasta works best. Penne or elbow pasta is what we use.
- 1 Medium Onion chopped
- 2 Tbsp Butter
- 1 Can Cream of Celery
- 2 Cans Tuna (Drained)
- 1 Small Jar Diced Pimentos
- 1 Green Pepper Diced
- 1 Tbsp Mayonnaise measured with your heart. Add more if you want it creamier.
- 1-2 Cups Shredded Cheese We use sharp but use what you like.
- Salt and pepper to taste.
Instructions
- Boil the pasta as normal, but just a little under cooked. Darin and set aside.
- In a small skillet sauté the butter with the onions, and peppers until translucent.
- Add cream of celery, tuna, mushrooms, pimentos, mayonnaise, salt and pepper. Mix until well combined.
- In a greased 9×13 add a layer of cooked past on the bottom. Then add a layer of the mixture. Continue to alternate layers and mix as you go. This is the best way to ensure the mixture finds its way through the pasta. Or, you can add the mixture to the bowl of drained past and fold together. Then put it in the baking dish. Either way works.
- Sprinkle the cheese over the top and bake at 350 degrees for about 30 minutes, or until nice and bubbly.
This tuna casserole is all filler. Typically, a tuna casserole has peas in the ingredients, so feel free to add those if you want to. You can also switch out the cheese on top for some panko breadcrumbs. This casserole is great all by itself, but you can add a side salad if want, or even some crusty bread. You can also try Good Gosh Casserole, Enchilada Casserole, or Potato Casserole. All of them great choices and all easy to make.
