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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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  • 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


  • 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


    Serves 6