Mom's homemade creamy tuna casserole


There is something in a casserole that says home cooking.


1⁄2 c crackers (optional, butter flavor, crushed)
1 cn soup (cream or asparagus, undiluted, 10 3/4 oz can)
1 cn milk (measure with the soup can)
1 cn tuna (drained and flaked, 6 oz can)
1 pk pasta (noodles, cooked and drained, 8 oz package)
1⁄2 c cheese (grated Cheddar)
1⁄4 c cheese (grated Parmesan)
  black pepper (to taste)


In a casserole dish blend together milk and condensed soup. Stir in tuna, noodles and cheeses, stir to coat well with the soup mix. Add pepper to your liking and top with crushed cracker crumbs for a crunchy top. Bake at 350° F for 30 minutes.


Condensed cream of asparagus soup is a flavor that goes well with tuna. Other possible flavors would be cream of celery or a neutral flavor soup such as cream of chicken soup.

To measure milk, pour the soup into the casserole dish, then fill the empty can with water.

You can replace tuna with a can of cooked chicken or shredded left over chicken breasts.

You may find recipes similar to this one under the name of tuna and pasta bake.

Preparation time 10 minutes
Cooking time 30 minutes
Total time
40 minutes
4 servings

Favorite Southern recipes for kids