I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Tuna Casserole
...in your mind.
Tuna Casserole

Tuna Casserole

Serves 6 - This is old school food at it’s best - one bite and you’ll be thinking of lava lamps, the Dick Van Dyke show and shag carpet. Taste it again for the first time!


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 8 ounces sliced mushrooms
  • 2 tablespoons dry vermouth or white wine
  • 16 ounces shell noodles
  • 10 ounces frozen peas
  • 12 ounce can solid tuna, drained and flaked
  • 2 cups cheddar cheese, grated
  • 14 ounce can cream of mushroom soup
  • 2 tablespoons Dijon mustard
  • 1 bag of salted chips


  1. Heat oven to 375
  2. Add oil to a pan on medium and cook onions & mushrooms until softened - about 5 minutes
  3. Remove pan from heat (so it doesn’t flame up) and add vermouth or wine - mix well and return to heat for a couple minutes, then put mixture in a large bowl
  4. Cook shells about 2 minutes less than package directions - adding the peas in the last minute of cooking then drain and add to the mushroom mix with the tuna, cheese, soup and mustard - mix well
  5. Put in casserole dish and top with crumbled chips
  6. Bake 30 minutes and enjoy