Tuna Casserole Stuffed Shells

These Tuna Casserole Stuffed Shells are a different take on a classic recipe.
Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Kat Jeter & Melinda Caldwell


  • 1 box Pasta Shells
  • 3 cans Bumble Bee® Solid White Albacore in Water
  • 10.5 oz Cream of Mushroom Soup
  • 1/2 c Milk
  • 1 c Peas frozen
  • 3 Tbsps Panko Crumbs
  • 2 Tbsp Butter melted


  • Preheat oven to 400°F.
  • Bring a pot of water to a boil.
  • Add pasta shells and cook until al dente.
  • Remove pasta from water and arrange on a sheet of wax paper to cool. Make sure they are not touching so they won't stick together.
  • Mix the soup, milk, peas, and tuna in a bowl.
  • Put a thin layer of tuna mixture on the bottom of a casserole dish.
  • Fill shells with mixture and place in the casserole dish.
  • Bake the tuna mixture for 20 minutes or until hot and bubbling.
  • Melt butter and add bread crumbs and sprinkle them over the shells.
  • Bake for 5 minutes more, or until the bread crumb mixture is golden brown.