All-in-One Tuna Casserole

"I recently adopted this recipe. I made major changes to the recipe 02/22/05, the results being a much better casserole. Feel free to leave out any offensive ingredient."
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  • 12 - 1 envelope onion soup mix
  • 1 12 - 2 cups milk
  • 1 cup frozen peas and carrot, Frozen Peas & Carrots should be thawed.
  • 8 ounces egg noodles (Egg Noodles should be cooked and drained.)
  • 6 12 ounces tuna, Drained & Flaked
  • 1 cup cheddar cheese, Shredded
  • 1 (10 ounce) can cream of mushroom soup


  • Preheat oven to 350 degrees F.
  • In large bowl, blend onion soup mix with cream of mushroom soup and milk; stir in peas & carrots, cooked noodles, cheese and tuna.
  • Turn into greased 2-quart baking dish.
  • Bake 30 minutes or until bubbling.

Questions & Replies

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  1. I have been looking for a good tuna casserole recipe but this one is not it. Too bland and too "runny" Perhaps you could cook the soup/milk first - that might provide a thicker sauce???
  2. Tasty and very easy casserole. I used 2 cans tuna, 1 1/2 c. milk, full packet of onion soup mix and added extra shredded cheese (about 1/2 cup) on top.
  3. It was a little watery. I am leaving out at least half of the milk next time. I will make it again though. Perfectly adequate tuna casserole and really easy to make.
  4. This was a really recipe. I made it for my Mother. I thought it was rich and creamy. I didn't use all of the onion soup mix, it was enough to add the flavor without too much. Thanks for the great recipe, which I will for sure make again.
  5. Good comfort food on a cold day. I used 1/2 packet of the soup mix, and a little less than one cup of milk. Next time I will reduce the soup mix to about 1/4, the taste was good but a bit too stong for me. I love the richness the cheese adds. Thanks!


  1. to help this recipe to be a little better, you should mix the chesse into the mix, and instead of regular milk use evaporated milk.


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