Quick, Cheap, and Tasty Baked Tuna Casserole Recipes

Canned tuna is an inexpensive protein item, yet can be made into delicious and nutritious meals. If you are stumped as to what to do with canned tuna, here are some recipes to jumpstart your creativity in the kitchen.

Easy Tuna Casserole with Chow Mein Noodles

1 can albacore or chunk light tuna, drained, reserving the liquid
1 cup chopped celery
1 cup diced yellow onions
1 cup water, about
1 can low sodium cream of chicken soup
1 can low sodium cream of mushroom soup
1 small can crispy chow mein noodles
1/2 cup roasted broken cashew nuts

Preheat the oven to 350 degrees.

Open the can of tuna and drain the liquid into a one cup measure. Add water to bring the liquid to one cup. Place the liquid in a small saucepan, and add the celery and onion. Simmer the vegetables until they are crisp-tender. Place the tuna, vegetables and the liquid, the canned soups, and the crispy chow mein noodles together. Place in an oven-safe casserole pan, and top with the cashew nuts. Bake until the casserole is bubbly, about 30 to 35 minutes. Serve.

Fast Tuna and Peanut Casserole

2 tablespoons butter or margarine
3/4 cup chopped celery
1/2 cup chopped yellow onion
1/8 cup chopped green bell pepper
1 can albacore or chunk light tuna, drained
1 can reduced sodium cream of mushroom soup
1 small can crispy chow mein noodles
1/2 cup milk
1 cup salted peanuts

Preheat oven to 350 degrees.

Heat the butter or margarine in a saucepan over medium high heat. Add the chopped celery, onion and bell pepper. Cook the vegetables for about 5 to 7 minutes, or until the vegetables are softened and lightly browned. Add in the drained tuna, and stir until combined.

Mix in the cream of mushroom soup, the crispy chow mein noodles, milk, and the peanuts. Transfer the mixture into an oven-safe casserole dish. Bake for about 30 to 35 minutes, or until bubbly.

Quick Tuna Noodle Casserole

1 8-oz. bag egg noodles, cooked and drained
1 can albacore or chunk light tuna, drained
1/4 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can low sodium cream of mushroom soup
1 small can (about 4 ounces) sliced mushrooms, liquid and all
3/4 cup Cheddar cheese
1/4 cup Swiss cheese

Preheat oven to 350 degrees.

Open the can of tuna, and drain liquid. Discard liquid. Mix the cooked noodles, canned tuna, green bell pepper, chopped yellow onion, cream of mushroom soup, sliced canned mushrooms, and half the amount of the cheese together in a large mixing bowl.

Transfer the mixture to an oven-safe casserole dish, and top with the rest of the cheese. Bake in the preheated oven until bubbly, about 30 to 35 minutes. Serve.