This old fashioned tuna casserole is an easy comfort meal to make. This vintage recipe uses common pantry items.

I actually never had tuna casserole until my husband made it for me. I had scrunched up my nose and didn’t think it would turn out very good but I was really surprised at how good it was. Tuna casserole definitely makes it into our meal rotation now-a-days.
Old fashioned tuna casserole really is classic comfort food. It became really popular in the 1950s. I love vintage and old fashioned recipes! Plus, it’s also so easy to make and a family favorite.
Ingredients Needed
For this recipe, you will need:
- Canned tuna: You’ll need two cans of tuna (about 5 ounces each), drained. Be sure to get canned tuna in water and not in oil.
- Cream of mushroom soup: You’ll need two cans of cream of mushroom soup, about 10.5 ounces each.
- Canned mushrooms: You’ll need one small can or jar of canned sliced mushrooms.
- Sour cream: Part of the creamy mixture for the casserole.
- Milk: I used whole milk but 2% will also work. I have not tried this recipe with non-dairy milk.
- Mayonnaise: I used Hellman’s. I normally prefer Hellman’s or Duke’s. Be sure to use mayonnaise and not Miracle Whip.
- Frozen peas: I think frozen peas hold up better in the baking process than canned.
- Buttery crackers: Such as Ritz, you will want to crush the crackers for the topping.
- Cheddar: I used a medium cheddar, but mild or sharp both work. Use whichever cheddar you prefer best.
- Salt and pepper: I usually recommend adding salt and pepper to taste. I added about ½ teaspoon of each.
- Egg noodles: You’ll want to get the extra wide kind.
- Butter: The butter is optional, it is for tossing the egg noodles in. I think it makes a big difference in the casserole.
Variations
- Instead of adding crushed crackers, try adding crushed potato chips.
- Try adding some french fried onions on top.
- If you’re not a fan of tuna, this casserole is also great with canned chicken.
How to Store
- Store this tuna casserole in an airtight container in your refrigerator. It will be good for up to 4 days after making.
How to Make
To make this tuna casserole, begin by preheating your oven to 350 degrees.
Next, in a large pot cook your egg noodles according to the directions on the package. Be careful not to over cook, I usually cook mine to al dente, taking them off a minute or two early so they don’t get mushy while baking.
Drain the noodles and two tablespoons of butter to coat them with. Set a side to cool.
In a large mixing bowl, combine the tuna, sour cream, milk, and mushroom soup. Stir well.
Add in the peas and canned mushrooms. Stir well with a spoon. Add salt and pepper to taste. I added about ½ teaspoon of salt and 1 teaspoon of pepper.
Spray a 9 x 13 inch casserole dish with non-stick spray.
Add the egg noodles to the casserole dish and then pour over the tuna mixture. Fold together gently.
Sprinkle the cheddar and crushed buttery crackers on top.
Bake for 30 minutes at 350 degrees or until cheese is well melted. There is no need to cover while baking.
Tips
- Be sure to not overcook your noodles, cooking them al dente is best since they can get soggy while baking in the casserole.
- You can swap the buttery crackers for bread crumbs or crushed potato chips.
Old Fashioned Tuna Casserole
Equipment
- 9 x 13 inch casserole dish
Ingredients
- 12 ounces wide egg noodles
- 2 tablespoons butter
- 2 cans tuna in water (drained) about 5 ounces each
- ¼ cup mayonnaise
- ⅓ cup sour cream
- 2 cans cream of mushroom about 10.5 ounces each
- 1 can sliced mushrooms (drained) about 6.5 ounces
- ⅓ cup milk I used whole milk but 2% will also work
- 1 cup shredded cheddar cheese
- 8 ounces frozen peas
- 1 cup crushed buttery crackers such as Ritz
- salt and pepper to taste
Instructions
- Begin by preheating your oven to 350 degrees.
- Next, in a large pot cook your egg noodles according to the directions on the package. Be careful not to over cook, I usually cook mine to al dente, taking them off a minute or two early so they don't get mushy while baking.
- Drain the noodles and two tablespoons of butter to coat them with. Set a side to cool.
- In a large bowl, combine the cans of tuna (drained), sour cream, mayonnaise, milk, cream of mushroom soups, and salt and pepper (I used about ½ teaspoon of salt and 1 teaspoon of pepper or you can add to your own personal taste). Mix well.
- With a large spoon, stir in the peas and mushrooms.
- Spray a 9 x 13 inch casserole dish with non-stick spray.
- Add the egg noodles to the casserole dish and then pour over the tuna mixture. Fold together gently.
- Sprinkle the cheddar and crushed buttery crackers on top.
- Bake for 30 minutes at 350 degrees or until cheese is well melted. There is no need to cover while baking.
Notes
Nutrition
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Amanda
So good, my family devoured it. Thanks!
serena
My family loves tuna casserole! Yum!
Emily Flint
Love this old fashioned recipe…just like mom used to make!
Colleen
Brings back memories. Love it!
Rob
Old fashioned is always the best!
Jeri
My family loved this tuna casserole! Great flavor!
Erin
I have never tried tuna casserole with the addition of the mayo and sour cream, but that made all the difference! Thanks for sharing!!
Lily
So delicious! I’ll definitely be making it again!
megane
One of my favorite comfort meals. Simple and delicious. Thanks for a great recipe.
Andrea
this casserole dish is so good! so easy and comforting too!
Helen at the lazy gastronome
I love the cheese on the top. And the sour cream gave it some zip! Delicious.
Ksenia
This is such a blast from the past – in the best way possible. Loved having it for dinner and seeing the smiles on the family’s faces.
Nancy
Love this classic tuna one pan meal !
Deb
Loved the crusty top!! Brought back sweet Memories of growing up and moms cooking.
rupali
This casserole was a crowd pleaser at our potluck, especially with the young ones!