Terrific Tuna Casserole

Terrific Tuna Casserole

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Terrific Tuna Casserole

Terrific Tuna Casserole

Prep Time 20 minutes
Cook Time 40 minutes
Servings 8


  • 2 tablespoons butter
  • 1 cup finely diced onion
  • 1 cup finely diced celery
  • 1 teaspoon garlic salt
  • 2 cans (10.75 ounces each) cream of mushroom soup
  • 2 1/4 cups milk
  • 1/4 cup dry white wine - optional (you can use water)
  • 1 1/2 cups frozen peas - (optional)
  • 2 cans (5 ounces each) albacore tuna packed in water - drained well
  • 3 cups shredded cheddar cheese
  • 2 cups slightly crushed potato chips
  • 16 ounces egg noodles - cooked al dente


  • Preheat oven to 350 degrees.
  • In a large soup pot melt the butter. 
  • Cook onion and celery in the butter over medium a few minutes until the vegetables start to get soft.
  • Season with garlic salt and pepper.
  • Add mushroom soup, milk and wine.
  • Whisk and stir and heat until smooth
  • Add tuna, noodles and peas
  • Stir and coat with the sauce
  • Spoon into a 9 x 13 inch baking dish that has been sprayed with cooking spray and top with shredded cheese and potato chips.
  • Bake for 30 to 45 minutes or until bubbly and golden.


Calories: 464kcal | Carbohydrates: 40g | Protein: 18g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 821mg | Potassium: 530mg | Fiber: 4g | Sugar: 7g | Vitamin A: 807IU | Vitamin C: 17mg | Calcium: 410mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Kathy Hanson says:

    I’ve made it with tuna and chicken. It’s my families favorite casserole and wonderful to take to a bereaved family after a death. My kids call it the “funeral” casserole. When making it just for us I throw in fresh mushrooms and black olives. Fabulous!

  2. David Workman says:

    Made this last night and I really liked it. I used a nice regular potato chip topping. I almost didn’t because I don’t really care for crunchy top on this dish but I’m glad I did. So in summary I made without the wine, I didn’t have garlic salt so I used powder, I also added the tuna water to the mix when I was softening the vegetables to make up for the missing liquid, added some mushrooms and finally I only had one can of cream of mushroom so I also used a can of cream of celery. So not major changes at all and it was great. I couldn’t stop eating it and it will be in my lunch kit for work too.

  3. Can I make this without the cheese?

    1. Amy Hanten says:

      Sure Liz. Just leave it out. It will still be delicious! -Amy

  4. What is the serving size for this meal?

    1. Amy Hanten says:

      Hi Bry. This will serve 6 to 8. It’s the best! -Amy

  5. Charmaine Layman says:

    Wish the printing of your great recipes was easier.. doesn’t have a “print friendly” button that prints a PDF with picture… Otherwise love your recipes

    1. Amy Hanten says:

      I will see what I can do about that. This is a first. When I print, it prints really easily and there is a print button. But, I will check on this with my web person. Thanks! -Amy

  6. Mary bodish says:

    Since my husband does not like cream of mushroom soup I use cream of celery instead. Tastes great.

  7. What a great dish! Especially the next day after the flavors get to blend together…