Kid Friendly Tuna Casserole Recipes

KID FRIENDLY TUNA CASSEROLE

Kid Friendly Tuna Casserole image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 6

Ingredients

1 box (7.25 oz./206g) Kraft Macaroni & Cheese (Blue Box)
1 can (15 oz./425g) sweet peas
1 can (5 oz./142g) tuna in water
1 can (10 3/4 oz./305g) Campbell's Cream of Chicken Soup
2 cups Kraft Cheese, divided
1/2 Crumbles Lays Potato Chips

Steps:

Preheat oven to 350°F. Prepare Macaroni and Cheese per instructions on box. Drain peas & tuna.
In a casserole dish combine, Macaroni and Cheese, soup, peas, tuna, and 1 cup cheese. Mix remaining cup of cheese with crumbled chips. Spread over top for flaky crust.
Bake for 30 minutes or until top is golden brown and bubbly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KID FRIENDLY TUNA CASSEROLE

Kid Friendly Tuna Casserole image

Make and share this Kid Friendly Tuna Casserole recipe from Food.com.

Provided by ThinkOfTheSea

Categories Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

16 ounces pasta (any type, but I prefer shells)
1 1/2 cups chunked Velveeta cheese
1 (10 3/4 ounce) can cream of mushroom soup
12 -18 ounces canned tuna (drained, 2-3 cans)

Steps:

Preheat oven to 375 degrees F.
Boil and drain pasta.
Combine all ingredients in 13x9 in pan
Bake for 10 minutes, then remove and stir. Continue to bake for 10 more minutes or until cheese is entirely melted.
Stir and serve.

Nutrition Facts : Calories 397.7, Fat 5.8, SaturatedFat 1.4, Cholesterol 23.8, Sodium 574.8, Carbohydrate 60.2, Fiber 2.4, Sugar 2.8, Protein 24.1

KID-FRIENDLY WEEKNIGHT TUNA NOODLE CASSEROLE

Kid-Friendly Weeknight Tuna Noodle Casserole image

This recipe is a breeze to make and requires minimal preparation. Serve with a tossed salad and you've got dinner!

Provided by CHILI SPICE

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

300 g spaghetti noodles, broken into pieces then cooked
1 (284 ml) can condensed cream of mushroom soup
284 ml milk (use soup can to measure)
1 (170 g) can tuna in water, drained
1/4 cup onion, finely chopped
2 garlic cloves, crushed
250 ml cheddar cheese, finely cubed. (1 cup)
1/4 cup parmesan cheese (grated)
salt and pepper

Steps:

Preheat oven to 350 degrees F (180 deg.C).
In a large bowl, combine mushroom soup, milk, tuna,onions, garlic and cheddar cheddar cheese.
Toss with cooked pasta.
Transfer to greased 9-inch (23) square casserole pan.
Sprinkle with parmesan cheese.
Bake uncovered for 30-45 minutes.

Nutrition Facts : Calories 593.3, Fat 21, SaturatedFat 10.5, Cholesterol 64.3, Sodium 957.6, Carbohydrate 66.4, Fiber 2.6, Sugar 3.1, Protein 33.3

TUNA AND VEGETABLE CASSEROLE

Tuna and Vegetable Casserole image

In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.

Provided by Enaid

Categories Seafood Fish Tuna

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

½ (12 ounce) package egg noodles
1 cup 1-inch pieces fresh-cut green beans
1 cup bite-size summer squash pieces
1 cup frozen peas
1 cup sliced carrots
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup 2% milk
1 (7 ounce) can albacore tuna, drained and broken into chunks
½ onion, chopped
½ cup shredded Cheddar cheese
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
1 cup French-fried onions (such as French's®)

Steps:

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Preheat oven to 425 degrees F (220 degrees C).
Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
Bake in the preheated oven until bubbling, about 20 minutes.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 37.8 g, Cholesterol 33.2 mg, Fat 20.7 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 6.6 g, Sodium 625.6 mg, Sugar 4.7 g

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