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Easy Recipe for Tuna Noodle Casserole

Tuna-noodle casserole is wonderful on a chilly evening. I remember having it many late-winter Fridays during Lent. It’s just the thing when you come in wet and cold from playing in the snow! Here’s a cheesy twist to this old favorite.

You’ll need:

A box of Kraft Shells and Cheese

Two cans of cream of celery soup

Two cans of tuna

A half cup of green peppers

A half cup of mushrooms

A half cup of black olives

Three pieces of bread

Preheat the oven to 400 degrees.

Prepare the Kraft Shells and Cheese the way it says to on the box: Put the shells in about six cups of boiling water. Turn the heat down and let them simmer for ten minutes. Drain the shells and add the package of cheese. Stir it all around until the cheese melts and coats the shells.

Put the shells and cheese into a baking dish and add the cream of celery soup, green peppers, mushrooms, black olives, and tuna. Be sure to drain the tuna. Stir it all around until you like the way it looks. Cut the three pieces of bread into squares and put them on top.

Cover the baking dish and pop it into the oven for thirty-five minutes. Uncover it for the last five minutes, though, so the bread on top can get crunchy.

Tuna-noodle casserole became popular in the 1930’s, when homemakers found it a cheap and easy supper. It’s been a favorite ever since, especially in the 1950’s when our parents had us baby-boomers to feed.

On a cold night it’s nice to have some hot bread with the tuna-noodle casserole. You can serve some dinner rolls, cornbread, muffins, pumpkin bread, or whatever you like.

Here’s an easy way to make some tasty biscuits to have with the casserole. You’ll need

Three cups of Bisquick

One cup of milk



About a cup of fresh or frozen fruit

Heat the oven to 450 degrees. Put the Bisquick into a large bowl. Add the cinnamon and nutmeg, maybe half a teaspoon of each. Put in the milk and stir it all together. Stir the fruit in. You can use fresh, cut-up strawberries or frozen blueberries or whatever you like.

Spray a cookie sheet with nonstick spray and drop spoonfuls of the biscuit mix onto it. Bake the biscuits for about 8 to 10 minutes. You can make small biscuits or large biscuits. I usually end up making six or seven large biscuits.

If you have any leftover tuna casserole it can be lunch, and leftover biscuits can be breakfast!