jamie Beecham


I asked my daughter today what recipe had the fondest memories for her that we made together and she enjoyed the most.
Kimberly said she likes the simple recipe Tuna Casserole and we had a good time in the kitchen making this simple dish which was quick and easy to make. It is full of all you need for a quick lunch time meal and every kid loved it.
I do not know the oringination of this recipe just know when I was a child my mother made it too and we all loved it.
It may not seem to be a great source of health food but to us it was. It is full of protein, has a vegie and filling.


★★★★★ 2 votes

15 Min
25 Min


  • 1 large
    bag of regular potatoe chips
  • 1 can(s)
    family size cream of mushroom soup -1-lb. can
  • 2 can(s)
    12 oz size of tuna packed in water
  • 2 can(s)
    15 oz. size of lesueur young small sweet peas
  • 1/2 c



  1. Preheat oven to 350 degrees
    You will need a 9x13 casserole dish
    collander and mixing bowl
  2. Open the cans of garden peas and drain the liquid out and put in bowl and set aside
    Open Cream of Mushroom soup and pour into a mixing bowl add 1/2 cup of water and stir till blended well
    Open the tuna and drain the water out
  3. In your 9x13 casserole dish layer potatoe chips and crush. The children love doing this part of the dish for you.
  4. Now take a spoon and begin layering the garden peas on the chips.
    Next, you may use your clean hands, take the tuna and spread over the garden peas
    Now add some mushroom soup
    You have finished the first layer.
  5. Now put another layer of chips and crush gently
    Do the same steps as above using all of the peas and tuna.
    Pour on the rest of the mushroom soup
  6. Layer the top with potatoe chips leaving the chips whole this time.

    Place in the preheated oven and allow to bake about 25 minutes or until soup is bubbling and chips are golden not burnt.

Printable Recipe Card


Course/Dish: Fish Casseroles
Hashtags: #kid #friendly

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