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Mom’s Tuna Casserole

April 9, 2020 By Lori 25 Comments

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Tuna Casserole is the ultimate comfort food!

Craving comfort food? When it’s dreary outside, the fridge is bare and I need a satisfying 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 Cremini and Wild Mushroom soup 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!

Mom’s Tuna Casserole

This is a classic recipe that is one of my most popular. Made with simple pantry ingredients and on the table in 45 minutes, Mom's Tuna Casserole is a staple for casserole lovers.
5 from 7 votes
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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
  • 1/3 cup red onion, finely diced
  • 1 cup shredded old cheddar cheese, divided
  • ¼ tsp EACH salt and pepper

Instructions
 

  • Preheat oven to 400ºF.
  • Cook pasta according to package directions, just to al dente.
  • 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.
  • Bake for 30 minutes until bubbling.

OPTIONAL: add up to 1 cup blanched broccoli or baby spinach

    Notes

    Serves 6

     

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

    Previous Post: « Blueberry Steel-Cut Oat Muffins
    Next Post: Carrot Pineapple Loaf »

    Reader Interactions

    Comments

    1. Shawn

      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

      October 3, 2018 at 6:54 pm

      5 stars
      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

        October 3, 2018 at 6:59 pm

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

        Reply
        • Tracy shephard

          November 13, 2021 at 2:35 am

          Can I used ground lean chicken with this

          Reply
          • Lori

            November 13, 2021 at 5:53 pm

            I don’t think so.

            Reply
    3. Melissa H

      January 7, 2019 at 7:09 pm

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

      Reply
      • Lori

        January 7, 2019 at 7:14 pm

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

        Reply
    4. Tammy Power

      October 18, 2019 at 2:09 am

      5 stars
      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

      April 1, 2020 at 11:04 am

      I love that you made your own mushroom sauce Catherine

      Reply
    6. Dale haunschild

      June 18, 2020 at 1:34 pm

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

      Reply
      • Lori

        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

      August 1, 2020 at 12:25 am

      5 stars
      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

      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

        October 4, 2020 at 4:25 pm

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

        Reply
      • Karen T

        March 17, 2021 at 11:18 pm

        We have 3 people and if we pace ourselves we can get 2 meals out of it. It’s great cold too, like tuna macaroni salad!

        Reply
    9. Dale

      November 10, 2020 at 12:51 pm

      Try sliced olives in the mix. Delicious

      Reply
    10. Randi Solomon

      December 15, 2020 at 11:20 pm

      5 stars
      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
    11. Karen T

      March 17, 2021 at 11:14 pm

      5 stars
      One of the first things we learned how to make in home ec class circa 1972. Still a Family favorite. In the oven as we speak. The leftovers are great cold too!

      Reply
    12. April Cline

      July 30, 2021 at 7:19 pm

      What is 284 ml. And 170 g.?

      Reply
      • Lori

        August 2, 2021 at 1:58 pm

        These are metric measurements. 284 mL is about 9.5 oz. and 170 g is 6 oz.

        Reply
    13. Corey

      January 28, 2022 at 6:45 pm

      5 stars
      My husband never liked Tuna casserole, made it for my kids & bragged about it! Until 1 day I made it for him… ended up liking it as well. Definitely make this one more often!

      Reply
      • Lori

        January 28, 2022 at 7:14 pm

        So glad you loved it as much as I did, as a kid, and still do today!!

        Reply

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