Here's a 1960s throwback recipe straight from my mom's recipe box! It's inexpensive, easy, and full of fun crunch from the chow mein noodles and cashews.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
- Chopstick tuna casserole is an easy recipe with quick prep time, minimal mess, and delicious nostalgia in every mouthful!
- It’s one of my favorite recipes for potlucks, casual parties, busy weeknight meals, or last-minute family gatherings.
- Don’t forget to drain your tuna thoroughly—the extra moisture will thin the creamy sauce!
Every bite of this easy tuna casserole recipe will take y’all back to your childhood.
The savory tuna, buttery cashews, sauteed veggies, cream soup, and crunchy chow mein noodles in this classic recipe are oh-so comforting!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Solid white albacore tuna is my fave, but you can use chunk light tuna in water for a more robust flavor.
- You can substitute the cream of mushroom soup with cream of celery soup or cream of chicken soup.
- Want more veggies in this chopstick tuna casserole recipe? Add a cup of frozen green peas or broccoli florets, or saute some sliced fresh mushrooms with the other veggies.
- I like salted cashews in this casserole, but you can use unsalted cashews to reduce the sodium.
- Add water chestnuts if you want a little extra crunch and Chinese-inspired flavor!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Saute the celery, onion, and bell pepper in oil or butter until soft.
Add cream of mushroom soup, drained 7-ounce size can of tuna, milk, cashews, and about half of the chow mein noodles.
Mix well to combine.
Pour the mixture into a casserole dish, sprinkle the remaining chow mein noodles on top, and bake.
🍴 Equipment
- 1 ½-quart baking dish
- skillet
- measuring cups and spoons
🎥 Video
🥫 How to store leftovers
Let leftovers cool to room temperature before refrigerating or freezing.
Refrigerate leftover tuna casserole in an airtight container for up to four days.
Freeze them in an airtight container for up to three months.
When you're ready to eat just thaw the frozen casserole in the fridge overnight before reheating.
Warm up leftovers in the microwave with a splash of water or broth to prevent them from drying out.
Marye's tip
You can roast your cashews for some toasted notes. Spread the cashews evenly in a single layer on a baking sheet lined with parchment paper and bake them in a 350-degree F oven for 10-12 until lightly golden brown.
💭 Things to know
- Drain the liquid from the tuna before mixing the tuna with the remaining ingredients. Otherwise, your sauce will become thin and watery—sad!
- Splash a bit of soy sauce or Worcestershire sauce into your pan while you saute the veggies for extra umami flavor.
- Store leftovers in individual portions for easy-to-go meals the next day!
- The chow mein noodles on the top of the casserole will get a bit soggy in the fridge, so add some fresh, crunchy noodles to leftovers after you reheat ‘em.
👩🍳 FAQs
Solid white albacore tuna is my top choice. The mild flavor and firm texture are perfect in tuna casseroles. But if you like a stronger tuna flavor, you can also use chunk light tuna in water. Just drain the tuna well before adding it to your casserole.
Five ounces of chow mein noodles is about two cups. If you divide the noodles in half, mix one cup of chow mein noodles into the casserole and sprinkle the remaining cup on top of the casserole.
Feel free to add frozen green peas, broccoli florets, or sauteed fresh mushrooms to this tuna casserole.
Yep! Store the unbaked casserole covered with foil or plastic wrap in the fridge for up to two days. Since it’s cold, you must add a few extra minutes to the baking time.
For more extended storage, wrap the casserole dish in a plastic wrap and aluminum foil layer and freeze it for one or two months. I recommend letting the frozen, unbaked casserole thaw in the fridge before baking it.
Steamed mixed veggies, oven-roasted broccoli, fresh green salad, and dinner or crescent rolls all go great. I've created a list with more of the best side dishes to serve with tuna noodle casserole here!
📚 Related recipes
- My classic Tuna Noodle Casserole features salty potato chips, cheddar cheese, and egg noodles cooked al dente—can I get a yum?!
- If you love my Crockpot Angel Chicken, then you gotta try my Angel Chicken & Noodles—they’re super creamy, cheesy, and garlicky!
- My Mom's Easy Noodles Romanoff is the ultimate comfort food, with tender egg noodles baked in the gooey sour cream and cheese sauce you had as a kid.
🍽️ Serve with...
Tangy green bean, baby potato, and tomato salad has all the flavor and crunch to compliment this simple casserole.
Crispy on the outside and fluffy on the inside, Air Fryer Garlic Bread is the perfect side dish for any hearty recipe—like chopstick tuna casserole!
Authentic Texas Sheet Cake, topped with fudgy chocolate frosting and buttery pecans, is one of those great recipes that will satisfy any sweet tooth.
📞 The last word
Y'all, this one kind of made me choke up.
I mean, it's been over 20 years so you'd think that Mom being gone wouldn't be a thing, right?
But every once in awhile something will happen and I'll start dialing her number or I'll be going through her old recipes and I'll find one I haven't made in a long time (like this one) and it will bring back so many memories.
So, it's bittersweet, you know?
I'll be honest, this isn't my very favorite version of tuna casserole -- I like the classic one best. This one is the one mom served when she was completely. done. with. life.
It's so easy, everything just gets dumped together and tossed in the oven. It takes almost no time at all and then dinner is on the table and you can head for that bubble bath you've been looking forward to all day long.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chopstick Tuna Casserole
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 10.5 ounces cream of mushroom soup
- ¼ cup milk
- 7 ounces tuna, drained - I like albacore. I also have been known to use 12 ounces.
- 5 ounces chow mein noodles, reserve some for topping
- 1 cup celery, sliced
- ½ cup onions, chopped
- ½ cup bell pepper, chopped
- ½ cup cashews
Instructions
- Preheat the oven to 350℉
- Spray a 1 ½ quart casserole dish with no-stick cooking spray.
- Saute the celery, onion, and bell pepper in a little oil or butter until softened.
- Mix in the rest of ingredients except for the reserved chow mein noodles.
- Spoon into prepared casserole dish.
- Sprinkle remaining chow mein noodles on top.
- Bake for 35 to 40 minutes or until heated through.
Notes
- Drain the liquid from the tuna before mixing the tuna with the remaining ingredients. Otherwise, your sauce will become thin and watery—sad!
- Store leftovers in individual portions for easy-to-go meals the next day!
- The chow mein noodles on the top of the casserole will get a bit soggy in the fridge, so add some fresh, crunchy noodles to leftovers after you reheat ‘em.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Don't lose this recipe, y'all!
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Elaine says
Made this early marriage in the 60s. Wanted exact recipe and this is it!!! Thanks
Sharon Milliken says
I loved this ! A great alternative to the common tuna casserole with egg noodles. The celery really is a star ingredient ! So quick, easy and tasty! Thanks Marye!
Felice Miller says
Hey, how have you been doing. I love your recipes. You posted recently when you were in sad place in life. It touched me to my core.Thank you for your giving nature! Bless you sweet heart.