Tuna Casserole

Serves 6 to 8


~4 cups cooked pasta

~2 cans tuna OR flaked chicken, drained

~2 cans condensed cream of mushroom OR cream of chicken soup

~1/4 tsp garlic powder (optional, but yummy!)

~1 cup milk

~1 cup shredded cheddar cheese ***(optional, but preferred!  Or use 2 boxes mac and cheese, prepared, in place of pasta - its cheesiness is a great substitute if shredded cheddar isn’t available!  If you’re going this route, mix the 2 boxes prepared mac and cheese with the soup, tuna and garlic powder, but omit the extra milk listed in the recipe)

~1/4 cup breadcrumbs or crushed crackers

~3 tsp melted butter or margarine/oil


~ Preheat oven to 375 degrees

~ Grease medium casserole dish with 1 tsp of butter/oil or line bottom with parchment (NOT waxed) paper

~ Whisk soup, milk and garlic powder together in large bowl.  Once smooth, stir in cooked and drained pasta, drained tuna/chicken and shredded cheese. Combine but do not over mix.

~ Spoon into prepared casserole dish, cover with foil (avoid letting foil touch top of casserole) and bake in preheated oven for about 30 mins/until centre is hot.  Remove from oven and take off foil

~ Combine breadcrumbs/cracker crumbs and melted butter and sprinkle over top of casserole.  Bake 5 mins more

~ ***Note*** 1/2 can of drained peas sprinkled in will boost protein and nutrition, but you may leave them out