Reader recipe Best Tuna Casserole
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Best Tuna Casserole

Even my granddaughters love this and it's so easy they can help make it!

By Diana MacKenzie

Source: Diana MacKenzie

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20min
  • Cook time 30min
  • Portion size 6


  • 1 can 1cancream of chicken soup
  • 1 can 1cancream of celery soup
  • 1 1medium onion, diced
  • 1 stalk of 1stalk ofcelery, diced,the outer stalk
  • 1 tbsp 1tbspolive oil
  • 1-1/2 cans 1-1/2cansmilk
  • 2 cans 2canstuna
  • 1 cup 1cupCheddar cheese, grated
  • 1 tsp 1tspsalt, to taste
  • 1 tsp 1tsppepper, to taste
  • 2 pkgs 2pkgsmedium width egg noodles
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In a large pot, boil water for noodles. In another large, oven proof pot add olive oil, heat to medium high, add onion and celery and sweat till clear but not browned. Add soups and milk, a little at a time, and stir until the right thickness. Add tuna and stir over medium low heat. Once noodles are cooked, drain them and add to pot of sauce stirring well, top with cheese and put in 350F oven till top cheese is melted. I serve this with baking powder biscuits and I very seldom have any left over!

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