Comida Kraft
Recipe Box

Homestyle Tuna Casserole

Prep Time
20
min.
Total Time
45
min.
Servings

6 servings, about 1 cup each

Baked tuna casserole with a fresh bread crumb topping.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Prepare Dinner in large saucepan as directed on package. Add next 5 ingredients; mix lightly.
  • Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with combined bread crumbs and butter.
  • Bake 20 to 25 min. or until heated through.

Serving Suggestion

For a quick and easy weekday meal, serve this satisfying entrée with a mixed green salad that includes a variety of vegetables.

Substitute

Bake casserole in a 2-qt. casserole instead of the 8-inch square baking dish.

Special Extra

Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.

Servings

  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
AMOUNT PER SERVING
Calories 360
Total fat 13g
Saturated fat 5g
Cholesterol 30mg
Sodium 1030mg
Carbohydrate 44g
Dietary fiber 3g
Sugars 6g
Protein 16g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My fiancee and I really liked this. My fiancee and I really liked this. In fact, I brought leftovers to work today for lunch. I didn't use the onion only because I didn't feel like dealing with it. I don't think it made much of a difference. Also, for the topping, I used 3 Tbsp. of butter because that's what I had left, and I didn't want to leave just 1 Tbsp. by itself in the fridge. And I didn't use a full cup of bread crumbs, more like 2/3 c. It made enough topping to cover the whole casserole completely. Also, I just used the canister of fine bread crumbs from the store, not fresh.
Date published: 2007-01-25
Rated 4 out of 5 by from I used this recipe as a base and made several variations. I used this recipe as a base and made several variations. The result was awesome: 1 box of KRAFT Deluxe Original Macaroni & Cheese 1 can of tuna 1 cup of brocoli florets (thawed) 1/2 can of cream of mushroom soup 1/2 cup of milk 2 Tablespoons of butter Black Pepper (as desired) Italian seasoning (as desired) Cook macaroni as directed on box. Combine all of the above ingredients in a large bowl and mix thoroughly. Put mixture in a small casserole dish and bake for 20-30 minutes or until hot all the way thru. You can also top this casserole with bread crumbs the last 10 minutes of cooking for a crunchy topping. Tip: I used only 3 quarters of the noodles to balance out the tuna and brocoli. Serve as a main course with a fresh salad or as a twist to your brunch menu. Serves 4-6
Date published: 2005-07-19
Rated 5 out of 5 by from I loved this! I loved this! My picky 3 yr old and 19 month old ate 2 helpings! Perfect comfort food! I substituted some items for things that I had on hand and it was delicious. I used a regular size box of Kraft thick and creamy mac and cheese, 1 family size pouch (7oz) of Albacore tuna and a can of cream of mushroom. I also omitted the bread crumbs and used shredded cheese on top. I added the frozed peas in with the pasta for the last 2 minutes of cooking time to blanch them. We will definitely make this again!
Date published: 2007-04-02
Rated 4 out of 5 by from I wanted to make a more exciting tuna casserole and this was perfect. I wanted to make a more exciting tuna casserole and this was perfect. I used cream of mushroom instead, and onion powder. Baked it with some cheddar cheese sprinkled on top, and then before time was up sprinkled some crumbled ritz crackers instead of bread crumbs. I was very hesitant because of how the sauce looked, but it ended up amazing and everyone loved it, some even said the best tuna casserole theyve ever had.
Date published: 2007-06-02
Rated 4 out of 5 by from 1 of my 2 picky eaters really liked this recipe. 1 of my 2 picky eaters really liked this recipe. I did like it too. I changed the recipe up a bit. I added 2 cans of tuna, instead of one....I also went heavy on the peas. It did need a little more seasoning, so I added some Mrs. Dash...I'm sure any variety will do. Next time, I may sprinkle some additional cheddar cheese. I'll definitely make it again....
Date published: 2006-03-13
Rated 5 out of 5 by from I have made this recipe several times. I have made this recipe several times. It's perfect for busy weeknights, and also easy on the budget. I always keep the ingredients on hand. An extra bonus, my toddlers love it. I often times use frozen mixed veggies instead of just peas and carrots. YUM!
Date published: 2007-11-19
Rated 2 out of 5 by from It was disappointing for me. It was disappointing for me. I made it and it smelled better than it tasted. For me, the cream of celery soup flavor was too overpowering. My husband thought it was "okay". If I ever made it again, I probably would put less cream of celery soup in it.
Date published: 2006-07-01
Rated 3 out of 5 by from made today and was very good, although I doubled the amount of tuna, and next timeI would use less... made today and was very good, although I doubled the amount of tuna, and next timeI would use less peas(I used a box of frozen peas), my husband normally does not like tuna casserole but liked this one, and my son who made faces, had seconds.
Date published: 2006-09-29
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