This recipe is adapted from an old Campbell’s cookbook. It’s a recipe I remember my aunt making and baking in a loaf pan, and it was delicious! It’s a combination of tuna, cream of celery or mushroom soup, hard-boiled eggs, peas, with a potato chip topping. My aunt used canned peas, but I use frozen thawed peas. So simple, but quite tasty! French fries would be great with this dish, or serve it with buttered noodles or a side salad. The original recipe called for 7 ounces of tuna, but cans are smaller these days, so I make it with 2 5-ounce cans. Also, I’m sure you could forgo the soup and make it with 1 1/2 cups of medium to thick seasoned white sauce.
Recipe Variations
- Use frozen thawed mixed vegetables, green beans, or peas and carrots instead of peas.
- Sauté 1/2 cup each of onions and celery until tender and add them to the tuna mixture.
- Replace the tuna with canned salmon.
Perfect Tuna Casserole (No Noodles)
Try this classic tuna casserole recipe with a twist. Creamy, flavorful, and topped with crispy potato chips, it’s a family-pleaser!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Tuna, Casserole
- Method: Bake
- Cuisine: American
Ingredients
- 1 10 3/4-ounce can cream of celery (or cream of mushroom soup)
- 1/3 cup milk
- 2 5-ounce cans tuna, drained and flaked
- 1 cup cooked peas
- 2 large hard-boiled eggs, sliced
- 1 cup coarsely crumbled potato chips
Instructions
- Heat the oven to 350 F and spray a 1-quart baking dish or 8 /12-by-4 1/2-inch loaf pan with cooking spray.
- Combine the soup and milk in a bowl and whisk until smooth. Stir in the tuna and peas, then fold in the sliced eggs.
- Turn the mixture into the prepared pan and cover with crushed potato chips.
- Bake the casserole for 30 minutes. Let stand for 5 minutes before serving.
- Garnish with chives, sliced green onion tops, or parsley if desired.
