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Colorful Tuna Casserole

Prep Time
Total Time

6 servings

This casserole is anything but plain. Green peppers and pimientos add a pop of color—and flavor—to this cheesy, creamy tuna casserole.

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What You Need

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Make It

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  • Preheat oven to 350°F. Cook and stir onion and green pepper in 1 Tbsp. of the butter in large saucepan on medium heat until crisp-tender; remove from saucepan. Set aside. Mix soup and milk in same saucepan; cook on low heat until heated through, stirring occasionally. Add VELVEETA; cook until melted. stirring frequenty. Add onion mixture, tuna, noodles and pimiento; mix lightly.
  • Spoon into greased 1-1/2-quart casserole dish. Melt remaining 3 Tbsp. butter; toss with bread cubes. Sprinkle over casserole.
  • Bake 30 minutes or until heated through.

Special Equipment Needed


Prepare as directed, using reduced fat condensed cream of mushroom soup and 2% Milk VELVEETA.

Make Ahead

Assemble casserole as directed. Do not bake. Cover with foil. Freeze up to 2 months. When ready to serve, do not thaw. Bake, covered, in preheated 375°F-oven 50 minutes. Uncover; bake an additional 20 minutes or until heated through.

How to Chop Onions

Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 370
Total fat 21g
Saturated fat 10g
Cholesterol 60mg
Sodium 1140mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 6g
Protein 16g
% Daily Value
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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