Mama's Tuna Casserole

Susan Feliciano


This was one of those 1950's recipes that homemakers used when "Payday is not till Friday." Most of the ingredients were already in the pantry. I can't say we liked it very much, but at least we didn't have it too very often. I'm posting it mainly for its heirloom value, and perhaps for a budget recipes cookbook. I will say my Dad like this, but then he always said he loved my mother's cooking.

☆☆☆☆☆ 0 votes
20 Min
25 Min


2 can(s)
chunk light tuna, drained
1 can(s)
cream of chicken soup
1/4 c
canned milk
1 stalk(s)
celery, sliced
1/2 c
onion, diced
salt and pepper to taste
2-3 c
cooked egg noodles
3 slice
white bread, buttered and cubed
1/4 c
finely grated cheese (optional)


1In a large bowl, stir together the tuna, soup, milk, and vegetables. Add salt and pepper. Carefully stir in the cooked egg noodles, and turn the entire mixture into a 2-quart greased casserole dish. Top with the buttered bread cubes and cheese, if desired.
2Bake at 350°F for about 25 minutes, until hot and bubbly and the bread topping is browned.
3When I make this at home now, I use green spinach noodles, and also add 1-2 cups chopped broccoli or frozen peas.

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom