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Tasty Tuna Casserole Recipe

Tasty Tuna Casserole Recipe

Reduced-fat cream cheese adds a delightful creaminess to this easy, tomato-y twist on classic tuna casserole. Elsie Epp - Newton, Kansas
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings


  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) albacore white tuna in water
  • 1 can (8 ounces) tomato sauce
  • 4 ounces reduced-fat cream cheese, cubed
  • 1 small onion, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano


  • 1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni; stir into tuna mixture.
  • 2. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 4 servings.

Nutritional Facts

1-1/2 cup: 334 calories, 9g fat (5g saturated fat), 56mg cholesterol, 851mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 29g protein Diabetic Exchanges:2 starch, 3 lean meat, 1 fat

Reviews for Tasty Tuna Casserole

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Reviewed Aug. 3, 2015

"This recipe has a couple of issues. When I followed the directions exactly, we thought it was way too dry, so the next time I made it I doubled the amounts of tomato sauce and cream cheese to make it more creamy. That was an improvement, but I still think the seasonings need work. It's not that it's bland, but I don't think the oregano really suits the dish. I might try once more and go for a more Mexican twist by using a packet of taco seasoning instead of the oregano."

Reviewed Mar. 1, 2013

"After reading the comments about this recipe being bland I made some additions. I added minced garlic, mushrooms, peas, and cayenne pepper. Then I topped it with shredded cheddar and bread crumbs. Next time I would add more cream cheese to give it a creamier texture."

Reviewed Aug. 8, 2012

"It was just ok. It didn't seem to have a lot of flavor. We are not onion fans, so I left those out, so maybe that was why. My husband actually melted some cheese on top of his, which made it not as healthy, but gave it a little more flavor. I will probably end up making it again, but definitely adding some more spices of some sort."

Reviewed Feb. 18, 2012

"This one has become a family favorite for us! We have personalized it by substituting the tomato sauce with tomato pesto, tomato soup, or pasta sauce. We also add peas and or other veggies based on what is on hand - but mushrooms are a MUST add! We play with the spice mixture too. Sometimes we use Italian spices, sometimes celery seed or dill, sometimes we might make it a little spicy. It is a great basic recipe to play with. I have even added crispy onions to the top - guess I am just crazy like that!"

Reviewed Jan. 22, 2012

"I doubled the recipe for the size of my family. I also added 1 tsp. of basil and 1/2 tsp. of black pepper to boost the flavor. We liked it a lot!"

Reviewed Nov. 24, 2011

"I used pasta sauce and tomato paste instead of the tomatoe sauce and added some peas. I liked it for a nice lunch."

Reviewed May. 2, 2011


Reviewed Apr. 20, 2011

"This dish is good even better leftover, chilled. I add quartered turkey pepperoni slices, which is just the thing to bring out the other Italian/tomato flavors!"

Reviewed Jan. 3, 2011

"I have read the other reviews and adjusted it and it turned out great!! I sauteed onions with 8oz of mushrooms added garlic salt, and half of cup of beer. To thicken it added a tablespoon of cornstarch. Then followed the rest of instruction then on top i added half of cup of Cheddar cheese!! yam!!"

Reviewed Dec. 22, 2010

"This recipe had no flavor. We threw away the leftovers - and there were a lot of leftovers, since nobody wanted to eat it!"

Reviewed Dec. 1, 2010

"This recipe turned out to be pretty bland. I would make it again but I would add more spices or something to kick the flavor up a notch."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.