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Mom’s Tuna Casserole

April 9, 2020 By Lori 17 Comments

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Banish those Spring shower blahs with the ultimate Tuna Casserole!

It’s been really cold and wet lately in Toronto, so while I would love to be thinking about summer salads, I’m still craving comfort food. When it’s dreary outside, the fridge is bare and I need dinner in a hurry, what comes to mind? Mom’s Tuna Casserole!

Mom’s Tuna Casserole checks all my boxes: simple pantry ingredients, to the table in 45 minutes, and delicious every time. Although I know this simple recipe off by heart, I looked it up on EatInEatOut and, OMG, it was not there! I can’t believe I missed sharing this staple for casserole lovers. My apologies for all the lost yumminess… enjoy.

This time around I had a can of Cream of Wild Mushroom on the shelf – I loved it. You can use any cream soup you like; chicken, broccoli, celery, go wild. They each contribute a unique flavour and I’ve tried them all and each one is delicious.

Now my thoughts on elbow macaroni, I know, not a trendy pasta shape. You can swap out for penné or fussili, but good old macaroni is the bomb. I have used all the store brands, but have settled on the one most pros like – Barilla. Not a sponsor (shout out), but I love it and recommend it.

I use a 1.5 qt round baking dish for this recipe and it serves up to 6 smallish servings. You can easily double the recipe to serve 8 in a larger 2.5 qt oval dish. Sometimes I add a cup of blanched broccoli or fresh baby spinach right into the casserole mix. It’s a great way to sneak in the veg so you don’t have to make sides!

5.0 from 5 reviews
Mom’s Tuna Casserole
 
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Author: Lori
Serves: Serves 4-6
Ingredients
  • 1 ¾ cups elbow macaroni, uncooked
  • 1 284 mL can condensed cream soup – mushroom, chicken, celery, broccoli
  • 1 170 g can flaked light tuna
  • ½ cup milk
  • ⅓ cup red onion, finely diced
  • 1 cup shredded old cheddar cheese, divided
  • ¼ tsp EACH salt and pepper
Instructions
  1. Preheat oven to 400ºF.
  2. Cook pasta according to package directions, just to al dente.
  3. In a bowl mix cooked pasta, soup, tuna, milk, onion, ½ cup cheese and spices. Pour mixture into a greased 1.5 qt. casserole dish and sprinkle remaining ½ cup cheese on top.
  4. Bake for 30 minutes until bubbling.
OPTIONAL: add up to 1 cup blanched broccoli or baby spinach
3.4.3177

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Filed Under: Main, Pasta, Seafood Tagged With: casseroles, pasta, seafood, tuna

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Comments

  1. Shawn says

    August 21, 2018 at 1:18 am

    I made this with cream of mushroom and added some fresh mushrooms to it. It was simple, quick and delicious!

    Reply
  2. Catherine Smith says

    October 3, 2018 at 6:54 pm

    I made this and it turned out delicious. I do have an aversion to canned soup so I sauteed fresh chopped mushrooms in butter and added 1cup of chicken stock, 1 tbsp corn starch and about 1/4 c of milk.

    Reply
    • Lori says

      October 3, 2018 at 6:59 pm

      Love that idea Catherine! Thanks for coming back to tell us about it!!

      Reply
  3. Melissa H says

    January 7, 2019 at 7:09 pm

    This was amazing thank you so much for the receipe! (I did add more cheese because I have a cheese addiction LOL)

    Reply
    • Lori says

      January 7, 2019 at 7:14 pm

      Thanks Melissa, I have it memorized… I love it too much!

      Reply
  4. Tammy Power says

    October 18, 2019 at 2:09 am

    Was very good, thank you, I have tried making this recipe exactly the same, with mushroom soup, but I made it with hamburger, was excellent, tastes like a cheeseburger

    Reply
  5. Jeanninne says

    April 1, 2020 at 11:04 am

    I love that you made your own mushroom sauce Catherine

    Reply
  6. Dale haunschild says

    June 18, 2020 at 1:34 pm

    Is that 1 3/4 cups macaroni or 3/4 cup

    Reply
    • Lori says

      June 18, 2020 at 1:36 pm

      That is 1-3/4 cups. Most of the time I even go up to 2 cups cooked.

      Reply
  7. Shawna says

    August 1, 2020 at 12:25 am

    This is the 3rd time I’m making it! The family loves. My daughter wishes that she could bring it as a school lunch . I didn’t have red onion, so I’m trying it with a bell pepper. See how it goes!

    Reply
  8. Holly says

    September 30, 2020 at 11:10 am

    This recipe sounds delicious, I’m going to try it tonight.
    Does it last well enough for next day leftovers?

    Reply
    • Lori says

      October 4, 2020 at 4:25 pm

      For 2 people I have left overs. It serves 4 -5.

      Reply
  9. Dale says

    November 10, 2020 at 12:51 pm

    Try sliced olives in the mix. Delicious

    Reply
  10. Randi Solomon says

    December 15, 2020 at 11:20 pm

    Great recipe! Thank you!
    Not a can of soup to be found in my pantry, so I sautéed some onion,
    Leeks, garlic, frozen peas and green beans in some olive oil and added a bit of Alfredo sauce to thicken. Topped the casserole with ground crumbs from a baguette gone hard. And a bit of feta. Went for some colour with some thinly sliced red pepper on the top.
    I hope they like!!

    Reply

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