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Tuna Tomato Casserole
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
The chili powder and black olives add an interesting element to the tomato soup base that gives the tuna taste another fantastic dimension in my Tuna Tomato Casserole recipe.
Course: Main Course, tuna casseroles
Keyword: tuna tomato casserole
  • 1 small onion finely chopped
  • 3 tablespoons of olive oil
  • 1 teaspoon of chili powder
  • 1 teaspoon of salt
  • ½ cups of pitted black olives
  • 1 can of tomato soup 10-3/4 oz.
  • 1 soup can of water
  • 4 cups uncooked pasta
  • 1-1/4 cups of grated sharp Cheddar cheese
  • 1 can of tuna drained and flaked (6-3/4 oz.)
  • 2-1/2 tablespoons of flour
  1. Fry your chopped onion in the olive oil until lightly browned.
  2. Take off of the heat and coat the onions with the flour before pouring into a covered pot and returning.
  3. Add the tomato soup, can of water, chili powder, tuna, and salt and simmer for about 20-30 minutes until the sauce starts to thicken and bubble.
  4. Use all, but one-fourth cup of the grated cheese to incorporate with the ingredients. Then add the cooked pasta and stir through. Top with the remaining cheese.

  5. ENJOY!