Nutritional Info

Nutrition Facts

Serving Size 1 (192g)

Calories 280
Calories from Fat 189 (67%)
Amount Per Serving %DIV
Total Fat 20.9g 32%
Saturated Fat 13.7g 69%
Monounsaturated Fat 6.4g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 83.3mg 28%
Sodium 295.2mg 13%
Potassium 198.6mg 4%
Total Carbohydrate 7.4g 2%
Dietary Fiber 0g 0%
Sugars 2.9g
Protein 12g 24%

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Tuna Casserole

100% would make this recipe again!
Recipe Description
An easy casserole recipe that works well when you make it ahead of time.
Prep time
508 hr 20 min
Cook time
1 hr 25 min
Ready In
509 hr 45 min


Serves Tool

Serves To:USMetric
21 1/2 Ounce(oz)  condensed cream of mushroom soup
1/2 Cup(c)  green bell pepper, finely chopped
2   eggs
1 Cup(c)  cheddar cheese, shredded
12 Ounce(oz)  water-packed tuna, drained, flaked
1 2/3 Cup(c)  uncooked elbow macaroni
1/2 Cup(c)  onion, finely chopped
2 Cup(c)  milk
1 Tablespoon(T)  pimientos, chopped


Place eggs in small saucepan.  Cover with cold water.  Bring to a boil.  Reduce heat and simmer about 15 minutes.  Immediately drain.  Run cold water over eggs to stop cooking.  Peel eggs and chop.  Grease 3 quart casserole.  In large bowl, combine chopped eggs, uncooked macaroni and all remaining ingredients.  Mix well.  Spoon into greased casserole.  Cover.  Refrigerate at least 8 hours or overnight.  Heat oven to 375 degrees F.  Let casserole stand at room temperature for 15 minutes.  Uncover and bake at 375 degrees F for 60 to 70 minutes, or until thoroughly heated and bubbly.

Additional notes

Tip:  If you like crunchy topping, feel free to add breadcrumbs 10 minutes before you take out of the oven.

adding breadcrumbs makes all

adding breadcrumbs makes all the difference.

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Tuna Casserole
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