Sunday, May 23, 2010

Tuna Pasta Casserole

One important keypoint in cooking is the mise en place, making sure that all the necessary ingredients and equipments are available. Last year, I attempted to make a seafood pasta casserole, and it ended to be a simple pasta casserole with vegetables as I thought I had some canned crab meat and tuna. This time, I made the casserole better and tastier with cheese gratin.

Serves 8
Preparation Time: 5 mins
Cooking + Baking Time: 25 mins
Printable Recipe


300g macaroni
2 cans cream of mushroom soup
1 1/2 cup whole milk
2 cups frozen vegetables (peas, corn, green beans)
2 cans tuna
ground pepper
bread crumbs mixed with melted butter
Mozzarella cheese


1. Cook pasta in salted boiling water, 2 mins less as package directed.

2. Preheat oven to 425F.

3. Meanwhile, in a saucepan, add cream of mushroom soup and milk until mixture is smooth over low heat, about 5 minutes.

4. Add frozen vegetables and 1/3 cup of mozzarella. Season with ground pepper.

5. In a 13'' x 9'' baking pan, mix pasta with the cream texture. Top with buttered bread crumbs and cover with mozzarella cheese.

 6. Bake for 15 mins until it reaches a gratin.


  1. wow..quick and easy casserol yet delcious and yummy....looks bful

  2. As a kid I abhorred my mother's "Tuna Casserole", but today I love it. I make it pretty much the way she did all those years ago. I even get the cheap plain potato chips to crunch up and use as a topper. The one small change I do make - I get the more expensive large chuck white tuna.



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