Tuna Casserole

Sandra Ann Marie Harvey


My mom used to make this when I was growing up. She passed it down to me and I have been making it for many years. My husband and kids love how cheesy and cream it is.

Blue Ribbon Recipe

Serve tuna casserole for dinner and you'll have one happy family. This recipe is very good and surprisingly quick to make. An easy weeknight meal when you don't have time for a complicated dinner. We loved the addition of cheese to this recipe. The filling is creamy and cheese on top just adds another layer of creamy goodness to the dish. The Test Kitchen


★★★★★ 1 vote

10 Min
30 Min


  • 6 can(s)
    tuna packed in water, drained, 5 oz each
  • 2 can(s)
    cream of mushroom soup, 10.5 oz each
  • 1 box
    elbow noodles, 16 oz
  • 2 tsp
    black pepper
  • 1/2 c
  • 10 slice
    white American cheese
  • 1 can(s)
    peas, drained

How to Make Tuna Casserole


  1. Boil elbow noodles according to package directions.
  2. Then drain and add to a casserole dish. You can really use any kind of macaroni such as egg noodles, bow tie etc.
  3. Drain tuna.
  4. Add on top of noodles in the casserole dish.
  5. Then add both cans of cream of mushroom soup and 1/2 cup of milk.
  6. Mix well.
  7. Add pepper and peas, mix well.
  8. Top in a single layer across casserole the American cheese slices. You can use any cheese of your liking. I use American.
  9. Bake covered in a preheated oven at 350 for approx 30 minutes or until cheese is melted and casserole is hot.

Printable Recipe Card

About Tuna Casserole

Course/Dish: Casseroles
Main Ingredient: Fish
Regional Style: American
Collection: Casserole Crazy
Other Tag: Quick & Easy

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