Starkist has a basic tuna casserole recipe that can be prepared in 40 minutes and feeds for people. For those who like it spicy, Starkist has a Southwestern-style tuna casserole.
To make Starkist's tuna casserole, cook 2 1/2 cups of egg noodles according to package directions. Add 1 cup of frozen peas during the last two minutes of cooking, and then drain them and set them aside. Mix together one 10.75-ounce can of cream of mushroom soup with 1/2 cup of milk and 1/2 teaspoon of garlic powder in a mixing bowl. Stir in the noodle and pea mixture, a 6.4-ounce can of chunk light tuna in water, and 1/4 teaspoon of dried thyme.
Spoon the mixture into a 1 1/2 quart casserole dish and bake for 15 minutes in an oven that has been preheated to 375 F. Top the mixture with 3/4 of a cup of crushed butter cracker crumbs and bake for 5 or 10 more minutes or until the casserole is entirely heated through.
Starkist's Southwestern tuna casserole made using tortillas to line the pan and with corn and black beans in place of peas and enchilada sauce instead of the cream of mushroom soup. The Southwestern tuna casserole uses cumin, chili powder and diced red onion instead of garlic and thyme, and Monterey Jack is sprinkled on top during the one or two minutes.