My Ma's and a touch of Me! Tuna Cassarole

Michelle Kachman


I'm the baby of 11 so when it came to making something that didn't take a lot of time and could feed a lot of people, plus taste good. Well this is a modified version of my mothers recipe. I really hope you enjoy it, if you have questions please ask me. I'm a newbie at posting these things and I learned at my mama's hip doing a dash of this and a pinch of that and child gone on ahead and throw that off in that pot! I sure do love my ma.

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Approx. 8
30 Min
45 Min


3/4 bag(s)
egg noodles
1 pkg
onion soup mix
2 can(s)
while albacore tuna
2 medium
2/3 can(s)
cream of mushroom soup
1 c
sour cream
2 c
cut carrots
1 lg stalk(s)
broccoli small tops
3 can(s)
1/2 tsp
black pepper
1 tsp
lawerys season salt
1 tsp
glarlic powder
1/2 tsp
2 Tbsp
2 can(s)


1Put on a large pot of water to boil for your Egg Noodles and turn oven on to 350.
2In a large sauce pot, add: Cream of Mushroom soup
then fill the cans that you just emptied with milk add to soup then 2 cans of water ( yep same cans : )) pour these into the same pot, empty package of Onion Soup Mix. Keep it on low to med heat and continue to stir the mixture. Add pepper, Lawry's season salt, paprika, garlic powder
3Place noodles in lg pot to cook, make sure to under cook them because they will go in the oven later. For wide egg noodles approx. 7 min
4Drain noodles and rinse, place them in a 13x9 baking pan. Add Tuna, eggs, sour cream, mushroom sauce mix, carrots and broccoli and butter. With 2 large spoons gently mix all the ingredient together until its all blended add more pepper, season salt garlic powder if you'd like just to taste and only a pinch.
5Tent your baking pan with aluminum foil and place on the middle rack in the oven for 40/45 min. Make sure the foil isn't touching the noodles.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: American
Hashtag: #family