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Tuna Pasta Casserole

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This hearty pasta dish uses pantry staples such as canned tuna and cream soup along with a few fresh veggies to make a dish full of protein and flavor.

Makes
6 Servings

Ingredients

  • 12 ounces pasta shells, or other pasta
  • 1/2 cup onion (chopped)
  • 1/2 cup green pepper (chopped)
  • 1/2 tablespoon oil
  • 1 can cream of mushroom soup, reduced sodium (10.75 ounces, or cream of celery, or chicken)
  • 1 can low-sodium diced tomatoes (14.5 ounce)
  • 2 cans water packed tuna (5 ounces each)
  • shredded cheese (optional)
  • parsley (chopped, optional)

Directions

  1. Wash hands with soap and water.
  2. Cook pasta according to package directions and drain.
  3. In a large skillet or pot, cook onion and pepper in oil.
  4. Add cream soup, diced tomatoes and tuna to onion and pepper.
  5. Mix with pasta. Put in baking dish.
  6. Cook at 350 °F for 25 minutes until bubbly.
  7. Top with cheese and parsley if desired and return to oven for 5 minutes to melt.

Notes

Learn more about: Onions Bell Peppers Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.