Make Ahead

Overnight Tuna Casserole

January 14, 2017
4 Ratings
  • Makes 1 3-quart casserole
Author Notes

This uncooked casserole goes in the refrigerator than is baked after turned to room temperature. It is incredibly simple, extremely easy and highly versatile. When I only have spaghetti, I just break it into small pieces and use it; I always use whole wheat pasta, because I like it so much. I like to use Cheddar Cheese plus Nacho or Cream of Onion condensed soups in this recipe. Also, you can use any kind of cheese you like. Instead of peas, you can use carrots, or a veggie combination. I sometimes double the amount of veggies. And if you like garlic, it is a great addition. Don't twist your nose and dismiss it because it has condensed soup: this is absolutely delicious. And I don't even like tuna casserole! —Emilia Rosa

What You'll Need
  • 7 ounces elbow macaroni, uncooked
  • 2 eggs, cooked, sliced or chopped
  • 6 ounces tuna (water or oil, undrained)
  • 1/2 cup green peas
  • 1/2 cup onions, chopped or sliced
  • 2 cans of condensed soup
  • 2 cups milk, whole, low fat or skim
  • 4 ounces grated Cheddar cheese
  • pepper and salt to taste
  • paprika (smoked or not)
  1. Mix all ingredients except paprika. Pour into a greased 3-quart casserole. Sprinkle with paprika. Cover. Refrigerate 8 hours.
  2. Remove from refrigerator and let it sit at least 20 minutes. Bake at 375 F for 60 to 70 minutes. (The time will depend on your oven; in mine it is ready sometimes in 50 minutes.)

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