Creamy Tomato Tuna Casserole

In this creamy tomato tuna casserole, canned tuna is paired with other every day ingredients found in your kitchen. It’s a quick and tasty meal.

Here’s the recipe.


  • cooking oil

  • 2- 6 oz cans of tuna fish

  • 1 can of condensed mushroom soup

  • 1 medium onion diced

  • 4 cloves of minced garlic

  • 1 pickled habanero pepper

  • 1 bay leaf

  • 1 teaspoon of ground cumin

  • 1 tablespoon of dried oregano

  • 1/2 cup of stewed tomatoes

  • 1 diced bell pepper

  • 1 cup of plain potato chips

  • salt


  • Heat the oven to 350°F.

  • In an oven safe pan, heat some oil and add the garlic, onions, bay leaf and oregano.




  • Once the onions are translucent, puree the bell pepper and tomatoes and add them to the pan.


Then add the mushroom soup and mix it thoroughly.


This is the mushroom soup that hasn’t been stirred yet. 


Then break up the tuna and add it to the pan along with the cumin and salt to taste.




  • Once the sauce has thickened, add the potato chips and mix well. Then put the pan in the oven for 30 minutes.







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