Campbell's Kitchen Home > Recipes > Tuna Blush Bake

Tuna Blush Bake

This fabulous version of tuna casserole is special because it's made with a combination of cream of mushroom soup and Italian sauce.  Mixed with lots of cheese and topped with crushed croutons, this one's a keeper.

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1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)

1/2 cup milk

1 1/2 cups Prego® Traditional Italian Sauce or Prego® Organic Tomato & Basil Italian Sauce

1 cup shredded Monterey Jack cheese

1/3 cup grated Parmesan cheese

1/2 of 16 oz. pkg. medium shell-shaped pasta, cooked and drained

1 can (6 oz.) tuna, drained and flaked

1/2 cup Pepperidge Farm® Classic Cut Seasoned Croutons, coarsely crushed

  • Mix soup and milk in medium bowl. Stir sauce, Monterey Jack cheese and Parmesan cheese. Add pasta and tuna and toss gently to coat. Spoon into 2-qt. shallow baking dish.
  • Bake at 350°F. for 25 min. Top with croutons. Bake 5 min. or until hot and bubbling.

Ratings & Reviews

(12) Average rating from 12 members

  • Submitted by: Amber H.

    Date: 10/27/2009

    It's great as leftovers too!

  • Submitted by: Brian S. L.

    Date: 01/16/2007

    Very, Very Good

  • Submitted by: Karyn J.

    Date: 10/16/2005

    A nice departure from regular tuna casserole. I used different cheeses and I used seasoned bread crumbs instead of croutons.

  • Submitted by: Mary S.

    Date: 07/11/2005

    This is now a family favorite.

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Nutritional Information

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At a Glance

Source: Campbell's Kitchen

Prep: 20 minutes

Bake: 30 minutes

Makes: 5 servings (about 1 1/4 cups per serving)


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