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Tuna Casserole

Tuna Casserole

Tuna Casserole

I love the way that tuna, when combined with a white sauce or mayonnaise, is slightly sweet and salty, perfectly complementing the noodles that add to that delicious bite.

  • Author: Addie Gundry
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 6
  • Category: Entrées


  • 4 cups wide egg noodles
  • Salt
  • 2 (10.75-ounce) cans cream of mushroom soup
  • 1 cup whole milk
  • 1 1/2 pounds canned chunk tuna, well-drained
  • 2 cups peas, thawed if frozen
  • 2 tablespoons canned pimentos, drained
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 400 degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Add the egg noodles and salt to taste and cook until al dente. Drain and reserve.
  3. While the noodles cook, combine the soup and milk in a large bowl and stir to combine. Add the tuna, peas, pimentos, and pepper and stir to combine. Add the drained noodles and stir. Pour into the prepared baking dish.
  4. Bake until bubbling and the top is golden brown, about 30 minutes. Let cool slightly and serve.

Keywords: casserole, tuna


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