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Tuna Casserole Recipe


Tuna casserole
Brian Hagiwara/Photodisc/Getty Images
Tuna casserole is a popular comfort food dish for baby boomers. It is far from gourmet, but it is hearty, heart-warming, easy, quick, and inexpensive. You can substitute crab, lobster, salmon, chicken or turkey for the tuna if you want to dress it up a bit. Check out the variations.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 to 6 servings


  • 1 Tablespoon butter or olive oil
  • 1/2 cup diced sweet onion
  • 1/2 cup diced celery
  • 1 can cream of mushroom soup, undiluted
  • 1/4 cup water or milk
  • Freshly ground black pepper
  • 1 cup frozen baby sweet peas
  • 2 (6-ounce) cans tuna packed in water, undrained
  • 1 cup buttered bread crumbs or crushed plain potato chips
  • 8 ounces packaged wide noodles, cooked al dente


Preheat oven to 400 degrees F. Spray a glass casserole dish with butter-flavored vegetable oil or olive oil.

In a large saucepan, saute onion and celery in the butter or olive oil until vegetables are barely soft, not mushy. Add mushroom soup, water, peas, and black pepper. Bring to a simmer, stirring to dissolve soup. When it begins to boil, turn off heat and gently fold in tuna with liquid.

Add cooked pasta noodles and toss to coat with sauce. Pour into prepared casserole and top with bread crumbs or potato chips. Bake, uncovered, 30 minutes until heated through and topping is lightly browned.

Yield: 4 to 6 servings

This basic recipe has so many variations that it is difficult to describe them all. If you don't have celery, use all onion, and vice versa. Broccoli may be substituted for the peas. Chicken or clam broth can be used instead of water or milk. Any canned or cooked seafood can be substituted for the tuna, and it also works with leftover or canned poultry. Some folks like to add cheese to the sauce or as a topping. Low-fat, low-calorie, and/or low-salt products may be used with equal success. Feel free to modify to suit your own tastes.
Tuna Casserole Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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