Tuna Casserole

"Good and creamy, got it from my bosses wife who got it from her mother-in law."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Kimberly J. photo by Kimberly J.
photo by Beth G. photo by Beth G.
Ready In:




  • Cook egg noodles to al dente in boiling salted water; drain well.
  • Preheat oven to 325°F.
  • Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
  • Sprinkle reserved cheese over the top.
  • Bake for 30 minutes.
  • Serve hot.

Questions & Replies

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  1. thelma_morrow
    Can you use canned chicken instead of tuna?
  2. Michele D.
    When you add tuna is it ok to use tuna in water?
  3. nulifesource
    Can you use a glass dish or metal pan? I used a glass pyrex dish, that measures about 11" x 7" says 2.2 quart on glass dish. Or would a 9" x 13" inch glass or metal pan work?
  4. mamacarolmarie60
    What type of tuna is used? Chunk white or albacore will be dry as some people stated.
  5. mandamark76
    Would I be able to substitute tuna with sardines


  1. MizzNezz
    Very good. The cream of celery soup gave a nice flavor. I added the mushrooms and 1/2 t salt. I used more cheese, 1 cup on top. We really liked this. Will make again. Thanks, Tara!
  2. BothFex
    I have been jonesing for tuna casserole for awhile now and this hit the spot. Cream of celery soup and mushrooms are a must (though my mom always made it with peas- which is good too). I added the full cup (and a generous one at that) of cheese into the casserole and topped it with crushed cracker crumbs instead (though I like crushed potato chips as well). Really good!!! Thanks for posting this Tara- I will be making this again and again. I wonder how it would taste with chicken? Hmmmm....
  3. Boxerwing
    Yummy, yummy, yummy! I must say I made a "few" changes. I didn't have cr. of celery so I subbed cr. of chicken. I also decreased the mayo to 1/4 c., put more cheddar in, added some softened cream cheese (approx. 4 oz.) and added a can of drained mushrooms. Rich delicious comfort food. Thanks for the inspiration!
  4. FoodFromSicily
    As far as tuna casserole goes, it doesn't get much better than this. I use the entire package of no yolk noodles because it fits nicely into a 9x12 pan and saute the onions and celery until tender before adding to the mixture. I drain 2 cans of italian tuna and use the entire can of evaporated milk (fat free) I also add more cheddar cheese than stated. You do need to be careful with this recipe, because it can turn out dry after baking (Remember this when using the whole pkg of noodles). That's why I add a little more moisture beforehand. Wonderfully easy and delish! Thank you Tara!
  5. M. Joan
    Wonderful recipe! I decreased the mayo to 1/4 cup and then added 1/4 cup of sour cream. We like the tuna that is packed in foil packages. I was afraid it might be too much tuna in the dish, but will use that amount again. I, too, used more cheddar than called for. Added a couple handfuls of frozen peas along with some sliced mushrooms. We like celery so upped the amount to 3/4 cup. Thanks, Tara, this is a definite keeper.


  1. Dareian E.
    I added canned peas, used cream of mushroom soup and ritz crackers ontop of the top layer of cheddar cheese. Also, for the love, PLEASE use SALT!!!!! I added around a teaspoon. It was fabulous! Best Tuna Casserole I've had :)
  2. Bret C.
    Skip the optional mushrooms and use cream of mushroom soup instead of cream of celery.
  3. jstrachan99
    I doubled the recipe and added Thyme and a little Rosemary. I also, toasted Panko Bread crumbs for the top as well as parmesan cheese sprinkled on top of that and it was DELICIOUS! I used a little extra cheese as well.
  4. mornd
    I used almond milk instead of evaporated milk and made my own condensed cream of celery (it was easy) and the casserole turned out very creamy and flavorful. Will add peas and a little more tuna next time and it should be perfect!
  5. Michele D.
    I used 1/2cup milk instead of evaporated and green onions. It was delicious. It was always to dry for me adding the tuna with juice. Thats genius.:-)


I enjoy cooking, fishing and working (yes I actually love my job's) Full time admin with in Financial Planning and part time with a Pet Food company. Never had children but have furry ones.
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