Mimi’s creamy tuna casserole is different than most, there’s no pasta! It’s baked and served over rice to make a comforting Lent friendly meal.
Are you looking for a different way to turn a couple of cans of tuna into a delicious meal? This yummy tuna bake topped with crunchy potato chips is flavorful and super simple. It could be served over noodles, but we always have it over rice with peas on the side. It is an economical meal this is sure to please.
This is one of those recipes my family grew up with. MiMi would make is several times throughout the year, but it was a Lenten dinner regular.
My dad would occasionally request it and we all enjoyed it. Recently my brother was looking for the recipe online and couldn’t find it, so of course we had to change that!
I hadn’t made it in several years, so it was fun to take our dinner table on a stroll down memory lane. And now next time my brother is looking for the recipe, he’ll be able to find it!
Now that I’m thinking about it, MiMi used to make a creamy tuna lasagna during Lent as well. I wonder is she still has that recipe too.
Tuna casserole without the noodles?
Yes! This recipe has most of the ingredients you would expect in a tuna casserole.
It has canned tuna, of course. Like most good casseroles, there is some cream of mushroom soup.
Once it is good and bubbly, you add bits of crushed up potato chips. A few more minutes in the oven and the salty, crunchy topping is perfect.
If you need the pasta to be happy, serve your bubbly tuna goodness over wide egg noodles. But of you want to serve it the way MiMi does, it goes over rice every time!
And the preferred if not only acceptable side dish is peas. If you are serving me, only fresh or frozen peas.
Canned peas are nasty. There, I said it!
Now I know this meal isn’t the most photogenic. But that should not stop you from making it. Your taste buds won’t mind that it wasn’t beautiful.
If casseroles are your style, we have quite a few. Check out my collection of our favorite family friendly casserole recipes.
- 4 (5 oz) cans tuna, drained
- 2 (10.5 oz) cans cream of mushroom soup
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup crushed potato chips
- Preheat oven to 350°F and grease an 8" square baking dish.
- Stir together tuna, soup, milk, salt and pepper, Pour into prepared pan.
- Bake for 30 minutes.
- Top with potato chips and bake for 15 more minutes.
- Serve over rice with a side of peas.
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Amount Per Serving: Calories: 129Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 517mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 7g
All nutritional information is estimated and will depend on the exact ingredients you use.