The Best Tuna Casserole Ever. I am so not kidding.

23 Sep

I adapted this recipe from one that I found on We usually just do the stove top tuna and noodles, but lately I’ve found myself completely disinterested in eating it once I’ve made it. Enter this gem of a casserole, which I whole-heartedly assure you will be the best thing you put in your mouth today. Heh.

– 12 ounces wide egg noodles, cooked al-dente, drained and rinsed
– 1 can cream of golden mushroom soup (any cream of mushroom soup will do, but I find that the golden stuff adds nice color and flavor) – use the low fat stuff if you’re counting calories
– 3/4 cup evaporated milk
– 1/4 cup mayonnaise (low fat is ok)
– 1/4 cup sour cream (low fat is ok)
– 1/4 cup water
– 2 five-ounce cans of tuna, drained
– 1/2 packet of dry Lipton onion soup mix
– 1 1/2 cups freshly grated sharp cheddar cheese, separated
– 1 tbsp Worcestershire
– 1 tsp Tabasco
– 1/2 tsp celery salt
– 1 tsp black pepper
– Optional – 1 cup of frozen baby peas or vegetable medley, thawed and drained

Preheat oven to 325 degrees. In a large bowl mix all ingredients, reserving 1/2 cup of the shredded cheese, and folding the cooked pasta in last after everything else has been mixed well. Pour everything into a greased casserole dish, and sprinkle remaining cheese on top. Bake uncovered in the preheated oven for thirty minutes. Serve hot – serves up to six.

29 Responses to “The Best Tuna Casserole Ever. I am so not kidding.”

  1. Krista Elliott October 24, 2011 at 2:45 pm #

    Just made this for my family, a huge hit and so easy. Thank you for sharing :)

    • Tiffany October 29, 2011 at 5:50 pm #

      Hi Krista, you’re welcome and I’m glad your family liked it!

      • Judi February 19, 2016 at 9:43 am #

        Do you have nutrition info for the tuna casserole?

  2. Melony November 2, 2011 at 4:33 pm #

    This sounds wonderful! My husband LOVES tuna casserole and would eat it every day, so I’m always looking for variations. Thanks for the recipe!

    • Tiffany November 16, 2011 at 4:31 pm #

      You’re welcome, I hope your husband enjoys!

  3. jill November 14, 2011 at 11:54 pm #

    its a great recipie but we couldnt figure out if we put the noodles on top or the casserole

    • Tiffany November 16, 2011 at 4:31 pm #

      Mix it all up together!

      • Randy September 30, 2012 at 1:47 pm #

        Try putting salted potato chips on top, that is the mid-west way.

  4. wheelz November 15, 2011 at 7:56 pm #

    I have made this twice in the past week, It definitely IS the best Tuna Casserole ever. I went with 1/4 teaspoon of the Tabasco the second time around and felt it was perfect for my liking. Next time I’m going with either croutons or bread crumbs on the top. This recipe of yours is the greatest, my girlfriend agrees. Thanks a lot, good stuff!

    • Tiffany November 16, 2011 at 4:32 pm #

      Wow, twice? 😀 My husband doesn’t like a crumb topping, but I love it. Glad you like it!

      • Tyya August 7, 2014 at 9:16 am #

        You get a lot of respect from me for writing these helpful areilcts.

  5. Dana January 11, 2012 at 10:00 pm #

    Absolutely the BEST tuna casserole I’ve ever tried. Thanks for the recipe. Delicious.

  6. Katzenberger February 3, 2012 at 12:37 pm #

    Thia is absolutely a winner, and the base sauce ingredients will work well with other meat and vegetable combinations. Try subbing a tsp of a strong mustard for the tobasco. A real nice variation. Thanks!

  7. laci April 4, 2012 at 1:19 pm #

    I was wondering how I would make this in a crock pot!? Sounds amazing cant wait to make it!

  8. Gerhard March 24, 2013 at 12:06 am #

    Wow. This was an absolute hit with my family. My daughter loves..tuna and I’ve never made a tuna casserole in my life. It was reluctantly gone in a day the first time I made it, and made exactly as provided, I searched the web again for the receipt today and had a difficult time locating it. Then I typed in tuna casserole tabasco. Bingo..!~ I found it. I tried something different today. We used cream of celery soup and used 24oz of tuna. I also added 2 celery stalks and some green onion. It turned out yummy. The real flavor is the main ingredients which I will never change. Evaporated milk, Sour cream, worcestershire, tabasco, cheese. Thank you so much for sharing your receipt.
    Please post more receipts.

  9. Jeremy Sheer July 13, 2013 at 3:41 pm #

    “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.”*::

    See you real soon

  10. Jeff Wright August 4, 2013 at 9:29 pm #

    to make this even better I added 5 stalks of celery, 1 can olives and my wife made her homemade egg noodles instead of boxed noodles. Jammin dinner

  11. Mike Libbee September 6, 2013 at 10:51 am #

    This truly is a great tuna casserole recipe. I followed the directions exactly, which I usually to do on a first time recipe. Terrific.

  12. K December 3, 2013 at 11:56 am #

    Perfect! I added some Old Bay seasoning which was a good flavor as well.

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  15. MM December 19, 2014 at 4:43 pm #

    Where on earth do you find a 12oz pkg of wide noodles. I have only seen 8oz and 16oz.

  16. Jackie February 8, 2015 at 1:49 pm #

    Thisvis the absolute best tuna casserole I have ever made. It is perfect just the way the recipe states. I was thinking of adding a small can of mushroom pieces and stems next time. Thanks for a real winning dinner!!!

  17. Kim pham September 21, 2015 at 3:02 pm #

    How long do u bake this for?

  18. Katharine Ashe February 21, 2016 at 6:04 pm #

    This tuna casserole that I grew up on and I love it and so did my kids.

    Captain’s Casserole

    2 cans tuna, drained
    1 1/3 cups rice
    1 can whole tomatoes
    1 can cream of mushroom or any other type of cream soup
    1 cup milk
    1 cup shredded cheese (sharp)
    Green olives (6 to 10)
    1/2 tsp. oregano
    1/2 cup juice from canned tomatoes.

    Place rice on bottom of 1 1/2 to 2 quart casserole dish. Add tomato juice and oregano. Mix in cans of tuna, olives and 2/3 cup of tomatoes. In saucepan , heat soup, milk and cheese till cheese is melted. Pour over tuna and rice. Cut remaining tomatoes and place on top. Sprinkle on about 1 cup of crushed potato chips. Heat in oven at 350 for 20 minutes.

    I hope you make it and then share if you like.

    Katharine Ashe

  19. CK March 7, 2016 at 1:23 pm #

    I made this recipe following it to the letter as I really like tuna and and can remember casseroles of my mothers as a child.

    This one is bland, very bland. Like creamy sweet onion mush.
    I suggest eliminating the condensed milk, or cut it in half.
    Title is far from the truth.

    • Just Me September 16, 2016 at 8:26 pm #

      To the person that mentioned condensed milk – the recipe says evaporated milk. Two different things.

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