Name: Tuna Casserole with Cream of Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoon salt; 1 teaspoon black pepper; 2 cans tuna fish (5 oz each); 16 oz medium shell pasta; 2 cans sliced mushrooms (4 oz each), drained; 1/2 cup white onion, diced; 1 cup frozen peas; 1 can cream of mushroom soup (10 oz); 1/2 cup milk; 2 celery stalks, diced

This Tuna Casserole with mushroom soup is pure comfort in a bowl. Packed with tender pasta, flaky tuna, and a creamy mushroom base, it’s a quick and budget-friendly dish that delivers every time. Whether you grew up eating it warm out of the oven or chilled from the fridge, this version brings all the classic goodness with a few fresh updates for flavor and texture.

easy Tuna Casserole with Cream of Mushroom Soup

Why You’ll Love It

Made for weeknights – Ready in under 30 minutes on the stovetop.
Pantry-friendly – Uses canned tuna, pasta, cream soup, and basic veggies.
Customizable – Serve warm and bubbly from the oven or chilled as a pasta salad.
Kid-friendly and nostalgic – A total throwback that still holds up today.

Ingredients

2 cans (5 oz each) tuna in water, drained
8 oz medium shell pasta (or elbow macaroni or egg noodles)
1 (10.5 oz) can condensed cream of mushroom soup
¾ cup milk
½ cup canned sliced mushrooms (drained)
½ small onion, finely diced (white onion is mildest)
1 stalk celery, finely chopped
½ cup frozen peas
Salt and pepper, to taste

Optional for topping (baked version):

1 cup shredded cheddar, crushed Ritz crackers, or potato chips

best Tuna Casserole with Cream of Mushroom Soup

How to Make It (Stovetop Method)

1. Prepare the Tuna Mixture
In a large bowl, flake the tuna with a fork. Add the diced onion, celery, mushrooms, peas, cream of mushroom soup, and milk. Stir to combine.

2. Cook the Pasta
Boil the pasta in salted water according to package instructions. Drain well and add it straight into the bowl with the tuna mixture. The heat from the pasta will thaw the peas and blend everything together.

3. Mix and Serve
Toss everything to coat evenly. Serve warm, or chill for a few hours to enjoy it cold.

To Make It Baked

Preheat oven to 375°F (190°C).
Transfer the prepared casserole into a greased 9×13 baking dish.
Top with your choice of shredded cheese, crushed chips, or buttery breadcrumbs.
Bake uncovered for 20 minutes, or until golden and bubbly.

Tips and Variations

Boost the protein: Double the tuna for a heartier, high-protein version.
Swap the soup: Use cream of chicken or celery for a different base.
Go dairy-free: Substitute soup and milk with plant-based versions and a touch of vegan mayo.
Add-ins: Try corn, chopped hard-boiled egg, or shredded carrots for more texture and flavor.
No canned mushrooms? Use sautéed fresh mushrooms or leave them out.

Serving Suggestions

Serve warm with a side salad or steamed green beans. For the cold version, it makes a perfect picnic dish or easy packed lunch.

Tuna Casserole with Cream of Mushroom Soup

Storage and Leftovers

Fridge: Store in an airtight container for up to 3 days.
Cold leftovers: Taste even better the next day—great straight from the fridge!
To reheat: Microwave gently or warm in a skillet with a splash of milk.

Final Thoughts

This Tuna Casserole is the kind of dish that brings you back to your childhood table—but it’s still just as satisfying today. Creamy, savory, and endlessly adaptable, it’s the comfort food you’ll come back to again and again. Whether you eat it straight from the pot or baked with a crispy topping, it’s a humble classic that always hits the spot.

Yield: 4