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Mediterranean Tuna Casserole

H-E-B Showtime, February 2012


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

25 minutes


6 servings


8  oz.  dried egg noodles

1  jar  H-E-B Marinated Artichoke Hearts

2  cans (5 or 6 oz. each)  tuna packed in olive oil

1/4  c.  H-E-B Sun Dried Tomatoes, chopped

1  can  cream of celery soup

2/3  c.  milk

1 1/2  c.  H-E-B Shredded Italian Blend Cheese, divided use

1  c.  frozen peas, optional


Heat oven to 375°F. Coat a 9 x 13-inch baking dish with non-stick spray.

Cook noodles in boiling water according to package directions or until barely tender but still firm. Drain pasta and return to cooking pot.

While pasta cooks, drain artichoke hearts and chop. Place in a medium bowl, add tuna and tomatoes, and toss to mix. Break tuna into small chunks if necessary.

Stir soup and milk into drained pasta in cooking pot. Add tuna mixture, 1 cup cheese, and peas, if using. Stir gently and transfer mixture to baking dish.

Bake 20 to 30 minutes or until hot and bubbly. Top with remaining 1/2 cup cheese; serve while hot.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime, February 2012

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