🥣 Spaghetti Tuna Casserole
Our spaghetti tuna casserole has ALL the flavor of traditional tuna casserole but made in 28 minutes or less! Try it tonight!
Servings 4
Calories 356kcal
Ingredients
- 2 ½ cups chicken broth
- 1 10.5 ounce can cream of mushroom soup
- 4-6 oz uncooked spaghetti broken into thirds
- 1 cup frozen peas
- ½ cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon dried parsley
- 2 5 ounce cans solid white tuna in water (drained & flaked)
- 15 Ritz crackers crushed
- ¼ cup butter melted
Instructions
- Turn on broiler and spray a 1.5-2 quart casserole dish with cooking spray and set aside.
- Bring chicken broth to a boil in a medium-large pot. Cook noodles in chicken broth according to package's instructions and al dente.
- Combine cooked spaghetti with cream of mushroom soup, peas, tuna seasoning and cheese. Cook on low-medium heat for 2-3 minutes or until warmed throughout. Move combined ingredients to casserole dish.
- Combine melted butter and crushed crackers, spread evenly on top of casserole and broil for 3-5 minutes until browned.
Video
Notes
- Use any pasta you'd like. Just be sure to break up larger pastas for easier eating.
- Don't overcook pasta. Boil pasta al dente to prevent it from getting mushy.
- Make sure there is enough broth to cover the pasta. Feel free to add more as needed.
- Adjust seasoning as desired. We recommend starting small and tasting along the way!
- Keep an eye on the casserole under the broiler to make sure it doesn't burn.
Nutrition
Calories: 356kcal | Carbohydrates: 36g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1545mg | Potassium: 236mg | Fiber: 3g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 15mg | Calcium: 159mg | Iron: 2mg