- 2 cans of whole white Albacore tuna
- 1 can cream of chicken soup
- 2 cups of elbow macaroni
- 2-4 strips bacon
- About 2 cups of frozen peas
- About 1/2 bag of shredded cheese
- Salt and pepper to taste
Cheesy Tuna and Bacon Casserole
You asked for it, so here's a brand-new recipe for your collection! It's especially brand new since I cooked it for the first time last week, but it turned out to be easy and delicious, so I thought I'd share it with you! Tuna is a pretty recent addition to my diet and I'm always looking for new ways to make it delicious. A casserole seemed to be the perfect solution! For this recipe, you will need:
First, preheat the oven to 350. Start your pasta and begin frying your bacon. You want it to be a little on the crispy side because you will be chopping it later.
The pasta will cook through most of the prep, so don't worry about it right now.
Once the bacon is done, set it aside to cool. Open and drain your tuna and add it to a baking pan (I used this purple 9x11 pan that I "borrowed" from my mother).
Add the peas to the tuna and stir with a fork until the tuna is broken up.
Chop the bacon into however many pieces you want. Add it to the tuna/pea mixture and stir.
The macaroni should be done by now, do drain it off and add it to the tuna/pea/bacon mixture. Add the cream of chicken soup and carefully stir (I say carefully because you have no idea the mess I made when I first tried this!). Add salt and pepper to taste and cover with cheese.
Bake for 20-25 minutes at 350, or until the cheese is fully melted and the casserole is warm in the center. Serve and enjoy!
This recipe makes about 4-6 servings and does pretty well in the fridge afterward. I know this because my husband and I ate leftovers for a few days afterward.
Also, if you don't like tuna, that's ok! Substitute canned (or fresh) chicken for another delicious version!
(if you do use fresh chicken, be sure you cook it before adding it to the casserole)
There you have it! I hope you enjoy this Cheesy Tuna and Bacon Casserole as much as I did, and I'll have more recipes for you down the line.