Dad's Not Home Tuna Casserole by Mom

Maggie ^O^


When Dad had to work at night Mom always made her famous tuna casserole for us.

Certainly not the healthiest of meals but it brings back a lot of memories.

Times were tough, money was tight back then. 1 can of tuna, some soup, a few vegies and some potato chips made a warm and belly filling supper for us.

I still make this casserole and every time I do it's like Mom is in the kitchen with me.

★★★★★ 2 votes


6 oz can tuna - drained
1 can(s)
cream of mushroom soup
soup can of milk
1/2 c
frozen peas
1/2 c
frozen corn
small can black olives - chopped or sliced
approx 10 oz bag plain potato chips
1/4 c
shredded cheddar cheese
extra olives for garnish if desired
sour cream for garnish if desired


1Preheat oven to 375.

Grease small casserole, 8x8 baking dish or 9" pie plate.
2In medium saucepan warm the soup. Mix in the milk and warm through. Add the peas and the corn. Remove from heat and add tuna.
3Crush entire bag of potato chips. Mix about 3/4 of the chips into the soup mixture.

Stir olives into mixture.
4Put mixture into prepared baking dish and spread evenly.

Top with remaining potato chips and the cheese.
5Bake - uncovered - at 375* for about 35 minutes or until bubbly and cheese is melted.

Remove from oven and let it sit for 5 minutes.
6If desired top with extra olives and a dab of sour cream.

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #tuna, #Casserole, #olive