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.

Our Favorite Videos

Tuna Casserole Recipe

  • 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

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.

More from Elise

51 Comments / Reviews

No ImageTuna Casserole

Did you make it? Rate it!

  1. Cari

    I discovered this recipe years ago and have made it MANY times since. It’s a great dish to bring to gatherings because you can assemble it all beforehand and then just put it in the oven for 20 mins when you get to your destination. The recipe is awesome as is – I tweak it a little by adding 3-4 cloves of garlic, peas in addition to broccoli/mushrooms, and Salt and Pepper Kettle chips crumbled on top. It’s delicious. Thank you so much for this recipe!

    xxxxxyyyyy

  2. Emily Chan

    Do you have calorie info ? Tks

    Show Replies (1)
  3. Erin

    This was so yummy! Total comfort food. I had to make my own Cream of Mushroom soup, as my pantry was out of stock, but it was still a winner!

    xxxxxyyyyy

  4. Erin

    I made it for my husband, he loved it and that’s saying something!! I loved it too!!

    xxxxxyyyyy

  5. Gerry

    Really good. Exceeded my expectations.
    In order to make a looser sauce, I eliminated the cream and increased the milk to about 1/2 to 3/4 a can. For the same reason, I baked it in a covered casserole. I think next time I will sauté the mushrooms in the traditional way–consistency again.

    xxxxxyyyyy

View More
Tuna Casserole using cream of mushroom soupTuna Casserole