There’s something about tuna casserole that always takes me straight back to childhood. For me, it was the dish that meant mom was busy, but we were still going to sit down to something hearty and comforting. Later, as a parent myself, I started to appreciate why she made it so often—it’s reliable, uses pantry staples, and tastes even better the next day.
This version of Tuna Tetrazzini Casserole brings together tender pasta, canned tuna, mushrooms, and cream of mushroom soup, finished with Parmesan cheese and a crispy potato chip topping. It’s bubbling, creamy, and satisfying—exactly what comfort food should be.
Why This Recipe Works
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Pantry-friendly: Most of the ingredients are already in your kitchen—perfect for nights you don’t feel like running to the store.
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Quick assembly: You can have it mixed, topped, and in the oven in under 20 minutes.
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Kid-approved: The crunchy chip topping always wins points with little ones.
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Nostalgic: It’s one of those meals that feels like a hug in casserole form, with all the cozy flavors of home.
I used to make this on nights I knew I’d be out late—prep it ahead, pop it in the oven, and dinner would be ready with almost no effort. To this day, my kids still call it “the casserole mom makes when she’s going out.”
Ingredients That Bring It Together
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Macaroni (or any short pasta): I love elbow macaroni, but rotini or penne works fine too.
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Mushrooms: Canned mushrooms add that meaty texture without extra fuss.
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Cream of mushroom soup: The classic creamy binder—homemade works too if you want to avoid canned.
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Tuna: Albacore canned tuna is my favorite for its mild flavor, but chunk light works in a pinch.
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Lemon juice: Freshly squeezed adds a brightness that keeps the casserole from feeling heavy.
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Parmesan cheese: Adds sharp, salty richness.
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Potato chips: The crunchy topper that makes this casserole unforgettable.
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Salt and pepper: Simple seasoning, but it makes everything else shine.
Tips from My Kitchen
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Cook pasta just shy of done: It’ll finish cooking in the oven, soaking up the sauce.
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Use fresh lemon if you can: Bottled lemon juice works, but fresh gives a more vibrant flavor.
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Potato chips on top: I grew up with plain chips, but sour cream & onion chips make a fun twist too.
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If it looks dry, fix it fast: Pour a splash of milk or cream over the casserole before reheating to bring back the creamy texture.
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Stretch it further: Mix in frozen peas or a handful of corn for color and added veggies.
I’ve tried swapping the chips for panko breadcrumbs when I didn’t have any on hand, and while it was tasty, it just wasn’t the same. The potato chips bring a crunch and nostalgia nothing else can quite replace.
Make Ahead Tips
This casserole is a dream for meal prep. I often mix the pasta and sauce together the night before, cover the dish, and refrigerate. The next day, all I need to do is add the chips on top and bake.
If you want to freeze it, assemble the casserole without the chips, wrap it tightly, and freeze for up to 3 months. When ready, thaw in the fridge overnight, top with chips, and bake as usual.
Serving Suggestions
Tuna Tetrazzini is filling on its own, but I like to round it out with something fresh on the side:
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A crisp green salad with a lemony vinaigrette.
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Steamed green beans or roasted broccoli.
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A loaf of crusty bread to soak up the creamy sauce.
And don’t forget a squeeze of fresh lemon over each serving—it brightens up the whole dish.
Storage
Leftovers will keep in the fridge for 3–4 days. I usually reheat it in the oven, covered with foil, so the chips don’t burn while the center warms through.
For longer storage, freeze portions in airtight containers. To reheat, thaw in the fridge overnight and warm gently in the oven.
FAQs
Can I make this without cream of mushroom soup?
Yes. You can swap in cream of chicken soup or make your own white sauce (butter, flour, milk, and mushrooms).
What kind of tuna works best?
Albacore is meatier and holds up nicely in casseroles, but chunk light tuna is more budget-friendly and works fine.
Can I add vegetables?
Definitely. Frozen peas, corn, or even sautéed spinach are all great additions.
How do I keep my casserole creamy?
Don’t overbake it. And if it feels dry after reheating, add a splash of milk or cream before warming it.
Can this be made gluten-free?
Yes—use gluten-free pasta and swap the cream soup for a gluten-free version.
What else can I use for the topping?
Crushed crackers, panko breadcrumbs, or even fried onions can stand in for the chips, but potato chips keep that old-school feel.
Tuna Tetrazzini Casserole
This creamy and comforting Tuna Tetrazzini Casserole is a dish that never goes out of style.
Ingredients
- 12 ounces elbow macaroni (or another small pasta)
- 7 ounces albacore tuna, drained and flaked with a fork
- 10.5 ounces cream of mushroom soup
- 4 ounces canned mushrooms, drained
- 1 tablespoon lemon juice
- ¼ cup shredded Parmesan cheese
- 2–3 cups crushed potato chips (use more if you love extra crunch)
Instructions
- Preheat the oven to 350°F and lightly grease a casserole dish with nonstick spray. Cook the pasta until al dente, then drain and rinse.
- In a large bowl, stir together the pasta, tuna, mushrooms, soup, lemon juice, and Parmesan until everything is evenly coated. Transfer the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the top generously with crushed potato chips to form a crunchy crust. Bake uncovered for 30 minutes, or until the casserole is bubbling and golden around the edges.
- Serve warm and enjoy this classic comfort food straight from the oven.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1330Total Fat 77gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 61gCholesterol 18mgSodium 1583mgCarbohydrates 137gFiber 8gSugar 3gProtein 28g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Tuna Tetrazzini Casserole is one of those dishes that feels like it’s been around forever—and for good reason. It’s comforting, simple, and endlessly adaptable. Whether you’re making it on a busy weeknight, prepping ahead for guests, or just craving something that tastes like childhood, this recipe is one you’ll keep coming back to.
