Tuna Fish Casserole

Tuna fish casserole has always been a favorite dish of mine, mostly because of the tuna.  I am known to eat tuna straight out of the can.  Sometimes I will eat it with crackers and maybe even cheese.  Of course, I also like tuna salad with mayo and mustard and pickles and boiled eggs, eaten as a sandwich.  Now I know that being pregnant I’m not supposed to eat tuna, but I have done my research and have discovered that if I eat just a little on a rare occassion, then all is well.  News that makes me quite happy!

I learned how to make tuna fish casserole from my step-mom.  We had this on a fairly regular basis when I was growing up.  Now that I’m on my own and married, I don’t get this wonderful dish nearly as often because as you might imagine, my husband does not like tuna or casseroles.  However, last night I decided it was time to bring out this old favorite.  I fixed My Honey some shake and bake chicken and me a tuna fish casserole.  We were both happy.

I made up the recipe as I went along from memory.  Mine was a little dry and didn’t have nearly as many green vegetables in it as my step-mom’s, but it was good.  My step-mom always used left-over vegetables, but since I didn’t really have any, I used a can of mixed vegetables.  You can do it either way, or you can do frozen mixed vegetables, which are probably a little healthier, to be honest.  Now that we got that cleared up, though, I will give you the recipe.



  • 1 1/2 cups dry elbow noodles
  • 3 cups water
  • 2/3 – 1 can (10.5 oz.) cream of mushroom soup (You can switch this out for you favorite flavor:  cream of celery, chicken, whatever.)
  • 1 can (15 oz.) mixed vegetables (If you leave the juices in, your casserole won’t be quite as dry.)
  • 2 cans (5 oz.) tuna, drained
  • 1 tsp. parsley flakes
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • salt and pepper to taste
  • sliced Velveeta cheese (If you prefer to use your favorite shredded cheese or American cheese, that’s fine, too.)


  1. Cook the noodles in the water until they are about half done (al dente).
  2. Mix tuna, vegetables, soup, and seasonings in a large bowl.
  3. Add cooked, rinsed noodles to mixture.
  4. Pour mixture into a glass baking dish. (I used an 8×11.)
  5. Top with sliced cheese.
  6. Cover with foil and bake at 350-degrees till casserole is bubbly and cheese is melted, about 30 minutes.
  7. Serve!

Possible sides:

  • Cornbread
  • Fresh bread
  • Rolls
  • A vegetable that’s not already in the casserole.
  • Favorite potato side


Filed under Food

4 responses to “Tuna Fish Casserole

  1. linfs

    I make mine with canned green peas instead of mixed veggies. It might be interesting to try like yours. Plus I put cheese in it not on top. I always crushed up crackers and put on top. So thanks for this interesting way to make tuna casserole. Always was my favorite dish, but not the boys in my family J and E.

    • My step-mom’s always had a lot of peas in it, along with corn, green beans, just whatever was in the fridge/cabinet (sometimes crowder peas, too). I like it with peas. Sadly, my can of mixed vegetables had about 2 peas in it. Cheese in it and crackers on top would be good, too, especially if they’re Ritz crackers. I’ve had a chicken noodle casserole that had cheese mixed in and crackers on top…Delicious! If I ever get a chance to make it (Nic doesn’t like it.), I will put the recipe on here.

  2. chocohelena

    I am drooling now. This dish is visually pleasing! I will definitely try to cook this too. Thanks for sharing.

    By the way, if you have time, please like this page or take a look at the recipes too: https://www.facebook.com/pages/Recipes-for-Food/148457685283878


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