Not Your Mama's Tuna Casserole Recipe -
Not Your Mama's Tuna Casserole Recipe
  • READY IN 35 mins

Not Your Mama's Tuna Casserole

Recipe by  

"My mom used to make this as I was growing up. I recently found it and have put it into our weekly rotation. You can also substitute a can of chicken. I put it serves 4 because our family always goes back for seconds."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • COOK

    35 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.
  3. Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9x13 inch baking dish. Mix well. Scatter bread pieces over tuna mix; drizzle with melted butter.
  4. Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.
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  • Cook's Note:
  • This casserole is also delicious when made with canned chicken.

Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2011

It would be so nice if people would actually make the recipe as stated (or at least close to it) and then review, then make changes on your own time. I made the recipe exactly as stated and it is wonderful comfort food. Upon first glance it was a strange combination of ingredients but together they do work harmoniously and none outshine another. I think I would recommend serving it over egg noodles but not adding them to the recipe. Thanks BlondeJJ for expanding my horizons!

Most Helpful Critical Review
May 15, 2009

This recipe was alright, but it's not named quite right. It should be 'Not Really Tuna Casserole'. It was almost nothing but spinach when I made it, the single can of tuna in the recipe winding up completely lost beneath all the greens. I love spinach and cook with it every chance I get but I wanted a tuna casserole and this wasn't very tuna-ish at all. It also would have come out incredibly thin in a 9x13 so I did it in my favourite Corningware instead and added cooked penne. It was still alright, while not being great. But the strange part was that the leftovers that were in the fridge turned into a pretty good pasta salad the next day! I'll probably keep playing with the recipe as I'm a sucker for a good spinach pasta salad and there's a winner hiding in there somewhere!


21 Ratings

Apr 13, 2011

My first thought upon seeing the ingredients was "I'm not going to like this." I had everything, so I decided to give it a shot. I was actually very pleasantly surprised & ended up eating more than I should have. I halved the recipe because I only had a 5 ounce can of tuna. I didn't use the full amount of co mushroom or sour cream, but pretty close to it. I felt the amount of onion powder was a bit much so I used a mix of onion powder, garlic powder & black pepper. I'm not a big salt eater & I thought with the canned soup it would be salty enough, but I was wishing I had mixed a bit in. I also think a dash of fresh lemon juice would be nice to set off the tang of the sour cream. These are all easy changes to suit your tastes. I am not sure I totally loved the boiled eggs in there. Next time, I might leave them out or mash them up more. I had some leftover stale garlic bread so I used that on top. Easy, peasy lunch & very filling. Thanks!

Apr 18, 2011

I used fresh spinach and my own recipe for cream of mushroom soup, for taste preferences. I doubled the recipe and used 14oz of fresh baby spinach and 4 6oz cans of tuna. I also used the full dozen eggs and it wasn't too eggy for us, and we don't even like egg salad. :) This was gobbled up by 6 people with none left over. I did add some fresh ground pepper and a lil salt.

Apr 11, 2011

If you try making it the way the recipe states its very good. Its a casserole. One dish meal. No need to add pasta or anything.

Apr 18, 2011

I really loved this, DH likes it and wouldn't mind having it again (he's fussy and wouldn't hesitate to say he didn't want it again if he didn't like it). It's different but so good - I made it just as it's written. Thanks for sharing your recipe!

Apr 18, 2011

I'm always looking for meatless meals that will satisfy for Lent so I decided to give this a shot. I halved the recipe since only 3 would be eating and I replaced the canned cream of mushroom with homemade. We liked it and will have it again, but I'll play with the spices a bit, maybe add 1/2 tsp of cayenne or some horseradish, just to "take it from ladylike to manly" as my DS said. Thanks, JJ

Apr 09, 2009

I made this almost to the "T" but I used olive oil instead of butter for the top.My 16 year old daughter loved this.I thought it was just o.k.I wasn't sure what to serve with it, so I baked potatoes and put under casserole.


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 760 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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