Delish Tuna Casserole

4.4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 271.7
  • Total Fat: 6.2 g
  • Cholesterol: 30.6 mg
  • Sodium: 468.7 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 19.5 g

View full nutritional breakdown of Delish Tuna Casserole calories by ingredient


not your "normal" tuna casserole not your "normal" tuna casserole
Number of Servings: 10


    8 ounces wheat noodles, penne, or spiral shaped pasta
    1 tablespoon olive oil
    1/2 med onion diced
    1 med red or green bell pepper diced
    2 can (6oz) chunk light tuna packed in water
    veggies (optional) 1 cup total or more of the following chopped- broccolli, corn, tomatoes, zucchini, peas, roasted red peppers
    1 can (15 oz) black beans or kidney beans, drained
    1 can (10 oz) condensed low fat/sodium tomato soup
    1 soup can skim milk
    1 cup mild salsa
    1 1/2 cups shreadded 2% cheddar cheese
    1/2 cup bread crubs


**makes 10 servings**

preheat oven to 450, spray 2-3 quart casserole dish with non stick cooking spray.

cook the pasta according to the package directions, when pasta is done, drain and run under water to cool.

meanwhile in a large skillet heat olive oil over medium high heat. add onions peppers and tuna (and optional veggies) and then sautee them until they are softened, about 5 minutes. stir in the beans and remove from heat.

in a small sauce pan over low heat stir together soup, milk and salsa.

put 1/2 the pasta into the dish. cover with 1/2 the veggie tuna mix and 1/2 the cheese. make a 2nd layer with noodles and the rest of the veggie tuna mix. pour tomato milk salsa sauce over everything. top it with bread cruums and remaing cheese. if full place on a baking sheet to avoid a mess. bake for 25 to 30 minutes until top is brown and sauce is bubbley.

Number of Servings: 10

Recipe submitted by SparkPeople user JACKS2583.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    Very Good
    Much better than regular tuna casserole. I used peas, mushrooms(fresh), and green pepper and a little jalapeno. Picky hubby said it was pretty good - 12/7/15

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    this was a great way to make a tuna casserole, tastes great, I used broccoli, onion and green pepper. Thanks for the wonderful variety. I also used spelt noodles which also was a good addition.
    - 11/13/12

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    Very Good
    I used carrots & celery for the veggies. I like more tomato than the soup provides. Wait to top w/ cheese until the end or it turns hard or try Parmesan mixed with bread crumbs to top. Layers didn't work well for me. I will mix it all. I like the change from the mushroom soup variety. Thanks. - 11/2/09

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    super yummy. I didn't have bell peppers but I did add broccoli and peas and I substituted 3/4 cup parmesan cheese b/c that's all I had. And I skipped the bread crumbs. Very good! - 3/4/08

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    Thumbs up - 2/28/08