A Family Favorite: 3 Ingredient Creamy Tuna Casserole

When one thinks of Tuna casserole they think comfort food, at least I know I do. It is one of those food items that is a classic and right up there with other classic comfort foods such as: chicken noodle soup or scalloped potatoes.

This dish contains flaky flavorful tuna, tossed with creamy mushroom soup and dashes of salt and pepper. It is topped with crispy bread crumbs, then baked until it is bubbly and golden brown.

This recipe and post is special to me and is a tribute to my Grandma on my Dad's side of the family. She passed away when I was 6 years old. But, despite not being able to grow up with her physically here, she was always with me in the kitchen.

To this day, I am still making her Tuna Casserole. My mom would make this all the time for our family growing up, I made it throughout my college years and now I am taking it with me on this journey as an adult. So, I am super excited to share this with all of you and I know that she would be too!

There are so many positives about this recipe:

  • The ingredients are inexpensive

  • There is little to no prep work is involved

  • It's so delicious between the mix of creamy and right amount of salt and pepper

  • It is packed with protein (42 grams in one batch! I use one can of the Kirkland Tuna)

  • It will last you all week and is great for leftovers

....Need I say more?! This dish also pairs well with saltine crackers and butter on the side, it is the perfect savory meal! See recipe below:


2 Cups dried (uncooked) macaroni noodles

1 7 oz. can kirkland albacore solid white tuna in water, drained

1 10 oz can campbell's cream of mushroom soup + 1/4 cup (straight from the can, not heated)

1/2 TSP himalayan salt

1/2 TSP black pepper

1/2 cup panko bread crumbs (optional for the topping, if you do not use the noodles will get a little crispy and it is also tasty that way as well)


  1. Preheat oven to 350 degrees and prepare a baking dish with non-stick spray. Set aside.

  2. Heat a pot of salted water over high heat. Once water is boiling add the two cups of dried macaroni. Boil for 10 minutes or until al dente. Do not over cook. When it is done, drain and run under cold water.

  3. Open the can of mushroom soup, set aside. Open the can of tuna and drain, set aside.

  4. In a bowl, mix the cooked macaroni noodles, cream of mushroom soup, tuna, salt and pepper.

  5. Transfer the mixed casserole into your prepared casserole dish. Top with panko bread crumbs and bake for 25 minutes.

  6. Switch the oven to broil and broil for another 2 minutes until top is golden brown.

  7. Serve with saltine crackers and butter on the side.


  1. White Baking Dish: OPTION 1, OPTION 2, OPTION 3

  2. Oven Mitts: OPTION 1, OPTION 2

  3. Rustic Blue Leaf Napkins

  4. Napkin Rings

  5. Glass Mixing Bowls

  6. Flatware

  7. Blue Rim Plates

  8. Serving Spoon

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