Tuna Sandwich Casserole

"Tuna sandwich in a casserole form. Talk about an All-American recipe! Budget stretcher and great way to use up that bread has gone stale. This casserole is a make ahead casserole. Prepare in the morning and bake in the evening. You can use different kinds of bread or other canned meats to vary the recipe."
photo by a food.com user photo by a food.com user
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
  • 4 eggs
  • 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.

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  1. flower7
    I had some stale hotdog buns to use and this was the perfect way to use them. I left out the celery (don't like it) and used red peppers not green but otherwise followed the recipe. I also had some cheddar cheese I needed to use so sprinkled it on the top after taking out of the oven so I had a tuna melt casserole :) Thanks for the recipe!



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