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You don’t have to be Martha Stewart to make an easy tuna casserole. You probably have everything you need for this one in your cabinets right now!


  • One box dry mac and cheese, discard the “cheese”
  • One can of tuna in water
  • One can of cream of mushroom soup
  • Enough milk to fill the soup can
  • Half a small onion, chopped (optional)
  • One cup frozen corn, peas, or broccoli (canned is OK, but frozen is better)
  • Half a cup of sour cream (optional, but delicious)
  • Four pats of butter (not necessary if you have sour cream, but I use both)
  • Eight ounces grated cheddar cheese

1. Preheat the oven to 375 degrees F.

2. In a bowl, mix the first eight ingredients and a little more than half of the cheese.

3. Pour the mixture into a deep, 9″X 9″ glass casserole dish, or a shallower 9″ X 13″ dish. Top with remaining cheese.

4. Cook for 30 minutes, then cover the edges with foil, leaving the center open. Cook for another 10-15 minutes. (maybe less with a shallow dish)

5. Take out and allow to stand for 5 minutes before serving.