Grandma Ola's Tuna Spaghetti Casserole

Grandma Ola's Tuna Spaghetti Casserole Recipe

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Maureen Martin


This is the only tuna casserole I like. It is an old fashioned dish, but I hope you like it as much as I do. As with many recipes of my grandmother's era, the directions given for this one are sketchy and consist of "Cook" a list of ingredients, "Meanwhile: mix together" another list of ingredients, then "Pour into the cooked spaghetti and stir. Cook over low heat to thicken. Stir a little." They just assumed you already knew something about cooking. I'm providing a little more direction than that here because I understand some folks are just learning. Enjoy!


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15 Min
5 Min
Stove Top


  • 1 c
    spaghetti (macaroni pasta)
  • 3 c
  • dash(es)
    garlic powder
  • 2
    beaten eggs
  • 1 can(s)
    tuna (7 oz)
  • 1 can(s)
    cream of mushroom soup
  • 1/2 tsp
    salt (optional)
  • 1 Tbsp
    onion, finely chopped
  • 1/4 tsp
    celery leaf powder
  • 1/2 tsp
    french's mustard
  • 1/2 c
  • 2 Tbsp

How to Make Grandma Ola's Tuna Spaghetti Casserole


  1. Put 3 c water in a 2 quart pan and bring to boil. Add dash of garlic powder and 1 cup "spaghetti" (my mom always used elbow macaroni). Stir and cook on medium high to al dente, about 7 minutes (check package directions). Drain, return to pan, cover and set aside.
  2. While pasta cooks, in a small bowl, mix 1/2 cup cold milk with 2 tablespoons cornstarch. Set aside.
  3. In a medium bowl combine 2 beaten eggs, tuna (instructions do not say to drain it, but I think Mom did), cream of mushroom soup, salt (Mom usually omitted this), tablespoon of chopped onion (or more), 1/4 teaspoon celery leaf powder (or more), 1/2 teaspoon French's mustard (you can guess where Grandma probably got this recipe), milk & cornstarch mixture (stir just before adding). Stir well.
  4. Grandma's original instructions: "Pour into the cooked spaghetti & stir. Cook over low heat to thicken. Stir a little."


    (You will probably need to cook the mixture over low heat at least 5 minutes to make sure the eggs and cornstarch are done. Remember however, all stoves are different, so watch the mixture closely; you'll be able to tell when it's ready because the consistency will suddenly be thick/viscous. It's done then. Remove from heat and serve immediately. (Do not over cook as this will break down the cornstarch.)

Printable Recipe Card

About Grandma Ola's Tuna Spaghetti Casserole

Course/Dish: Fish, Casseroles
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, Heirloom

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