Tuna Pasta Casserole

Thanks again to my grocery store for another simple, but really good recipe. I only made a few slight additions to this recipe and felt it was perfect. We don’t do a lot of casseroles around here so I felt very Paula Deen while making this. Cancy really seemed to like it though, so consider just a good old southern casserole.

Tuna Pasta Casserole

1 (12 oz.) package small pasta or noodles

1 (10 3/4 oz.) can Cambell´s cream of mushroom soup

1 (12 oz.) can Albacore tuna, drained

1 cup evaporated milk

1 cup shredded cheddar cheese

1/3 cup chopped onion

1/2 cup frozen peas (not in original recipe)

1/2 Cup Low Fat Mayo (not in original recipe)

1 Tbps red pepper flakes (not in original recipe)

1/2 cup potato chips, crushed

1/4 teaspoon paprika or crushed red pepper

Heat oven to 425 degrees. Spray a 9 x 13-inch baking dish with non-stick cooking spray and set aside.

Cook pasta according to package directions, drain and set aside. While pasta is cooking, combine mushroom soup, tuna, evaporated milk, shredded cheese, onions, peas, mayo, and red pepper flakes. Add cooked and drained pasta and toss to combine.

Evenly spread tuna pasta casserole into prepared baking dish. Top casserole with crushed potato chips and paprika. Bake casserole on the middle oven rack for 20 to 30 minutes.



  1. Mmm - I haven't made tuna casserole in ages. Thanks for the delicious reminder!

  2. This is a GREAT recipe--my new favorite tuna casserole. I used frozen egg noodles, just because I needed to use them, some orange pepper, and cream of chix soup(I don't do mushrooms)and it was delicious. The little bit of may keeps it nice and moist, the pepper flakes just give it the right amount of zip.