Tuna Casserole with a Twist
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
  • 2 14 oz cans tuna, drained
  • 1 pound macaroni pasta, cooked according to package directions, al dente
  • 2 cans cream of mushroom soup (you can use 1 with more milk if preferred)
  • 1 cup of milk (or more as needed)
  • 1 cup cup chopped celery
  • 1 chopped onion
  • 1 cup cauliflower, chopped in small bite size pieces
  • 1 cup roughly sliced spinach leaves (stems trimmed)
  • ½ cup sliced olives
  • ½ cup cheddar cheese, diced or grated
  • ½ cup grated cheddar
  1. Preheat oven to 350.
  2. Pan spray a 9x13 baking pan.
  3. Cook pasta, very al dente, according to package directions.
  4. Assemble ingredients, and chop vegetables.
  5. In a large mixing bowl, whisk or stir soup and milk until well mixed.
  6. Add onion, celery, and olives.
  7. Add cauliflower and spinach.
  8. Gently stir in the ½ cup diced cheese.
  9. Add cooked pasta.
  10. Pour into baking pan, then add the tuna.
  11. Fold in tuna just enough to blend.
  12. Sprinkle with ½ cup grated cheese.
  13. Bake 45 minutes to 1 hour, until the top is browning and the casserole is bubbling.
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/tuna-casserole-recipe/