Skip to main content

Recipe: Tuna Casserole


  • 1 box elbow macaroni
  • 1 bag frozen mixed vegetables
  • 1 or 2 cans tuna
  • 1 quart sour cream
  • 1 can cream of mushroom soup
  • 12 ozs milk
  • Italian breadcrumbs

Takes . Serves Six Servings.

Preheat oven to 350F. Cook noodles al dente. While noodles are cooking do the following:

  1. Empty bag of vegetables into strainer and rinse under cool water to remove any ice.
  2. Mix vegetables, sour cream, tuna (including as much tuna juice as you'd like for taste), cream of mushroom soup, and milk in a large bowl. I just use the can, after I get the soup out of it, to measure the milk. It is easy for this recipe to end up a little dry do add some extra sour cream or milk if you want. This isn't a baking recipe so you've got some freedom to experiment.

Once noodles are cooked:

  1. Strain noodles
  2. Mix noodles with rest of mixture.
  3. Pour entire mix into a 9x11 casserole dish
  4. Spread mix evenly to fill entire dish.
  5. Top with layer of breadcrumbs.
  6. Put casserole in oven for 1 hour.
  7. Remove, let cool, serve, and enjoy.

This is a pretty simple recipe. I just wanted to see how this kind of post worked on my site. I may add a photo the next time I make it.