Mom's Tuna Casserole circa 1949

READY IN: 35mins
Recipe by Joanie Grow

I remember the first time Mother made this casserole, back in 1949. She and I really loved it. So we made it often. Even the leftovers are good. In this version, I have doubled her recipe to feed a larger family.

Top Review by mums the word

Turned out great! I reduced the cheese to about 1 1/2 C and omitted the mushrooms as I didn't have any. I think that the next time I make this, I will reduce the tuna back to 1 1/2 cans as I thought 2 cans seemed a bit too much for us. Thanks for sharing such a yummy "comfy" casserole recipe!

Ingredients Nutrition

  • 1 (12 ounce) package egg noodles or 1 (12 ounce) package macaroni
  • 14 cup chopped onion
  • 2 cups shredded cheddar cheese
  • 1 cup frozen green peas or 1 cup canned green peas, drained
  • 2 (6 ounce) cans chunk tuna, drained
  • 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
  • 2 14 ounces cans sliced mushrooms, drained (optional)
  • 1 12 cups crushed potato chips


  1. Bring a large pot of lightly salted water to a boil.
  2. Cook pasta in boiling water for 8 minutes, or until al dente; drain.
  3. Preheat oven to 425 degrees F.
  4. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.
  5. Transfer to a 9" x 13" inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  6. Bake, uncovered, for 15 to 25 minutes in the preheated oven, or until cheese is bubbly.

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