Tuna Supremo I was tired of the same old tuna casserole, so I combined a couple of recipes. I like mine with a lot of black pepper. My mother likes hers with cream of celery soup instead of mushroom. Good served with garlic bread and a salad. Even my roommate likes this and he doesn’t eat any kind of fish.

Blue Ribbon Recipe

This scrumptiously decadent recipe takes tuna casserole to a whole other plane… a must-try! Super creamy, we loved the vegetable mixture. The cheesy and crunchy topping takes this easy dinner over the top. We guarantee everyone will love this tuna casserole.


  • 1 pkgegg noodles, cooked & drained (12 oz)
  • 2 can(s)cream of mushroom soup, undiluted (10.5 oz each)
  • 1 pkgshredded cheddar (8 oz)
  • 1/2 mediumonion, diced
  • 2 can(s)tuna, packed in water, drained (5 oz each)
  • 1sleeve Ritz crackers or similar
  • 1 stickmargarine, melted
  • 1 cmayonnaise
  • 1/2 pkgfrozen mixed corn/peas/carrots (12 oz package)
  • 3-4 dash(es)hot sauce
  • 1 jar(s)pimentos (2 oz)
  • 1 cricotta cheese (optional)
  • 3/4 cwater

How to Make Tuna Supremo

  1. Tuna Supremo Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, hot sauce, pimento, ricotta, water, and half a bag of shredded cheddar.
  2. Tuna Supremo Next fold in cooked egg noodles.
  3. Tuna Supremo Then spread the mixture in a 9×13 pan sprayed with non-stick spray.
  4. Tuna Supremo Cover with remaining cheese.
  5. Tuna Supremo Mix melted margarine and crushed crackers until well coated. Sprinkle over casserole.
  6. Tuna Supremo Bake until golden and bubbly.
  7. Tuna Supremo HINT: I have also used pepper jack cheese in this instead of the cheddar and it’s great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.


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