Main dishes

Colorful Tuna Casserole

photo by:kraft

This was a great and simple recipe - I had only a 1/2 can of mushroom soup, so I used a 1/2 can of cream of chicken; also used some red bell pepper along with green... this...read more

posted by

parkerkim

on 1/10/2008

time

prep:

20 min

total:

50 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/4

cup chopped onion

1/4

cup chopped green pepper

1/4

cup (1/2 stick) butter or margarine, divided

can (10-3/4 oz.) condensed cream of mushroom soup

1/4

cup milk

1/2

lb. (8 oz.) VELVEETA®, cut up

can (6 oz.) tuna, drained, flaked

cups (4 oz.) noodles, cooked, drained

Tbsp. chopped pimiento

1-1/2

cups fresh bread cubes

Make It

PREHEAT oven to 350°F. Cook and stir onion and green pepper in 1 Tbsp. of the butter in large saucepan on medium heat until crisp-tender; remove from saucepan. Set aside. Mix soup and milk in same saucepan; cook on low heat until heated through, stirring occasionally. Add VELVEETA; cook until melted. stirring frequenty. Add onion mixture, tuna, noodles and pimiento; mix lightly.

SPOON into greased 1-1/2-quart casserole dish. Melt remaining 3 Tbsp. butter; toss with bread cubes. Sprinkle over casserole.

BAKE 30 minutes or until heated through.

Kraft Kitchens Tips

Substitute

Prepare as directed, using reduced fat condensed cream of mushroom soup and 2% Milk VELVEETA.

Make Ahead

Assemble casserole as directed. Do not bake. Cover with foil. Freeze up to 2 months. When ready to serve, do not thaw. Bake, covered, in preheated 375°F-oven 50 minutes. Uncover; bake an additional 20 minutes or until heated through.

How to Chop Onions

Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.

Rate recipes, or edit your previous ratings and more. Sign In

regandg

posted:12/1/2011

I made this last night. I substituted the regular Velveeta with the Velveeta white queso- yummy! I also omitted the pimento. very good recipe, easy to make, delicious. Thanks!

a cook

posted:4/1/2011

My 9 year old son is a picky eater and this was one of his favorites. I will definately make it again. I left the bread cubes out.

parkerkim

posted:1/10/2008

This was a great and simple recipe - I had only a 1/2 can of mushroom soup, so I used a 1/2 can of cream of chicken; also used some red bell pepper along with green... this was a very tasty and very pretty meal.

#1Frootloop

posted:7/20/2007

My family loved it & I did too! I am a picky eater when it comes to a Tuna Casserole, and I like my plain, but this recipe was great, & I know that I won't eat my Tuna Casserole plain again. Thanks for a great recipe!

Joylyn40

posted:9/3/2006

Both my husband and I think this is a wonderful recipe. It is colorful and very tasty.

vmwash

posted:1/11/2006

I've made this recipe several times and my family loves it.

Helen1034

posted:9/3/2005

The only addition I made was a drained can of peas. Some may prefer 2 cups of frozen peas or broccoli. It was soooo wonderful, it's one of our very special "sides"!

peanuts_poo

posted:2/6/2004

reisha2

posted:7/23/2003

I made this after a hard day of work. Easy to make and great tasting and sooooo comforting to eat. It's going to be a repeated dish at my house.

misachi21

posted:5/25/2003

this was an easy recipe, but the taste was kind of bland. I added some garlic powder and oregano. For noodles, I used bowtie pasta. You could any kind of vegetables you have on hand.