Tuna Casserole

CasseroleCanned Tuna

Tuna Casserole is a classic comfort food topped with crushed potato chips. Made with canned tuna and egg noodles, this tuna casserole is always a family favorite.

Photography Credit: Elise Bauer

Family Favorite Tuna Casserole

My father and I have been reminiscing lately about my mom’s tuna casserole, the one she used to make in the 60s, with cream of mushroom soup, broccoli, lots of cheese, and a crushed potato chip topping.

Mom has only the vaguest recollection of a tuna casserole (“I think it had broccoli in it.”) In fact, today she said she had no memory of it at all.

Did she really make it? Or are dad and I remembering something instead from a school cafeteria?

In any case, I attempted to reproduce it for today’s lunch, in honor of the weekend and long forgotten family traditions.

Tuna casserole using cream of mushroom soup

Entering our pantry for the first time in 20 years was a can of Campbell’s Cream of Mushroom Soup (really must use this one, no other will do.) Also, I used Kettle potato chips – very good quality.

The verdict? Yes, it’s just what you want in a classic tuna casserole! Filling, cheesy, crunchy topping, not too tuna-y.

The visiting picky eater kids (okay, not that picky, thank God) had three servings.

Tuna Casserole Recipe

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  • Cook time: 55 minutes
  • Yield: Serves 6

Ingredients

  • 12 ounces wide egg noodles
  • 1 Tbsp salt
  • 8 ounces sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 Tbsp butter
  • 2 cups chopped broccoli (about 1/2 lb)
  • 2 (6-ounce) cans tuna, drained
  • 1 (10 3/4 oz)can Campbell's cream of mushroom soup
  • 2 1/2 cups grated cheddar cheese
  • 1/3 cup milk
  • 1 Tbsp cream
  • Salt and pepper to taste
  • 1 cup crushed potato chips

Method

1 Cook the noodles and broccoli: Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil.

Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes.

Drain in a colander and set aside.

2 Sauté mushrooms: While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice).

When mushrooms have given up their moisture (about 5-10 minutes), remove from heat and set aside.

3 Cook the onions: After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent.

4 Combine pasta, broccoli, mushrooms, tuna, can of mushroom soup, cheese, milk, cream: Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.

5 Top with crushed potato chips: Spread crushed potato chips over the top of the mixture.

6 Bake: Cook for 20 minutes at 400°F in the oven, until the topping has browned.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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45 Comments / Reviews

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Did you make it? Rate it!

  • Lauren

    Hi Elise, I’ve loved your site for many years and made many yummy things from it. I made this tonight because I happened to have broccoli in my produce box and it seemed simple and straight forward. I thought I had cream of whatever in my pantry but I did not, so I used this recipe – https://www.recipesthatcrock.com/cream-soup-substitute-recipes/ and the rest as written. I also had a larger bag of egg noodles so I splashed in some extra milk. Looks great, can’t wait to dive in when it cools a bit. What I tasted off my spoon when mixing was delicious. I wonder if I could do part of this in the Instant Pot and then brown with the chips in the oven…hmmm.

    xxxxxyyyyy

  • Hedi

    I’ve been making this recipe consistently since I discovered it many years ago. My then toddler gobbled it up and still does to this day as a 7 year old along with his younger 3 year old sister. Modification includes adding broccoli AND peas because why not? I also just make the “sauce” part of this without making it into a casserole and split it into 4 or 5 batches to freeze. For an easy meal, defrost a batch and boil up some noodles and mix together. I omit the chips and baking so it’s not a true casserole. I’ll have to make it the right way sometime but this method is still delicious!

    xxxxxyyyyy

  • Rachel

    Anyone tried it with organic diced tomatoes?

  • Anne

    So my mom’s recipe for this was, in a casserole dish, a layer of potato chips, a layer of tuna, a layer of (possibly thinned) cream of mushroom soup. Repeat until you run out of ingredients. No noodles, no veggies, nothing but those three things. VERY tuna-y, very potato chippy, very out-of-this-worldy!

  • Angie

    Dad never liked peas so Mom always put corn in ours – another great substitute if you have it on hand. I was happy to see my kids enjoy as much as I did as a kid.

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