Tuna Sandwich Casserole

Recipe by Watkinslady30
READY IN: 1hr 25mins


  • 12
    slices bread
  • 3
    tablespoons margarine or 3 tablespoons butter, softened
  • 2
    (6 ounce) cans tuna, drained and flaked
  • 1 12
    cups celery, chopped
  • 34
    cup sweet green pepper, chopped
  • 12
    cup onion, chopped
  • 34
    cup mayonnaise or 3/4 cup salad dressing
  • 2
    tablespoons pickle relish
  • 2
    cups milk
  • 10 34
    ounces condensed cream of mushroom soup
  • 12
    teaspoon dried dill


  • Grease 3 quart rectangular baking dish; set aside. 13 x 9 x 2 works best.
  • Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened margarine or butter.
  • Place the bread slices, buttered side up, over the bottom of the baking dish, trimming the bread slices as necessary to fit; set aside.
  • In a large bowl, stir together the tuna, celery, green peppers, pickle relish and onions. Add the mayonnaise or salad dressing; stir to combine all of the ingredients.
  • Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining margarine or butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
  • In a large bowl using a wire whisk, beat the eggs. Stir in the milk, undiluted cream of mushroom soup and dill weed; mix well.
  • Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refrigerator overnight.
  • Preheat the oven to 350°F
  • Bake the casserole, uncovered, in the 350°F oven about 1 hour or until the top of the casserole is golden brown. Let cool for about 10 minutes before serving to allow it to set up.