Momma’s Tuna Casserole

This recipe that I’m about to give you is the epitome of comfort food.  This is probably my favorite home cooked meal of all time, and this creamy, salty, cheesy, tuna-y mass just screams comfort for me.  Whip up this Tuna Casserole the next time you’re sitting inside on a cold day in your sweats and want to binge in front of the TV.

Whenever I go home to visit Virginia my mom cooks me this casserole.  No joke, I can probably eat the whole thing in one sitting.  I would too, if I didn’t have pesky sisters who try and steal my precious tuna casserole.  But, in the writing of this blog post I entered the ingredients in a calorie counting app, and lets just say I probably won’t be trying to eat another whole casserole any time soon.  But everyone needs cheat days here and there, right?

This dish is utterly southern.  You can pretty much tell when recipes call for all canned ingredients that it’s pretty authentic.  I would certainly like to work on lightening this up, or at least using a homemade substitute to the creamed soups that have less sodium and chemicals.  But honestly, whenever I’m in the mood for this tuna casserole I really could care less about the chemicals in the creamed soups.  So that will be more of a long-term goal for me.

The dieting side of me is proud to say that I hardly had any of this tuna casserole, and it took all my self-restraint.  If you’ve read my previous posts then you know that I’m trying to eat healthier in this time before Christmas.  So actually, I made it for my boyfriend and resigned myself to just a few-ish large bites.  When I asked him what he wanted for dinner that night he said “something hearty.”  Well babe, you got it!  But in all seriousness don’t let the carbs and cheese scare you, this meal is good.  So splurge, and enjoy it!


Tuna Casserole (serves 6)


  • 12 oz can of tuna, drained
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 an onion, chopped
  • 1 lb rigatoni pasta (or any larger pasta you prefer)


Preheat oven to 350.  In a large pot, cook the pasta to al dente.  In a large mixing bowl mis together the tuna, soups, onion, and Monterey Jack cheese.  Fold in the drained pasta when it finishes cooking.  Put the mixture in a 9 x 12 baking dish and cover with aluminum foil.  Bake for 50 minutes, then take off the foil and bake for another 10 minutes, or until top is browned and bubbly.  Serve into heaping portions and enjoy!



One Comment Add yours

  1. Pamela Fulgham-Frye says:

    You could make it healthier by adding a few frozen peas when mixing! – the momma.


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