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Scooping the Tuna Tetrazzini out of the casserole dish.
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Mom's Tuna Tetrazzini Casserole

I grew up on this classic Tuna Tetrazzini Casserole. Elbow macaroni, mushrooms, and albacore tuna in a slightly tangy sauce. We love it topped with crunchy potato chips!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Casserole
Cuisine: American
Keyword: casserole, Mom's Tuna Tetrazzini, tuna casserole, tuna noodles
Servings: 6
Calories: 378kcal
Author: Michaela Kenkel

Ingredients

  • 1 (12 ounce) package elbow macaroni or other small pasta
  • 1 (4 ounce) can of mushrooms
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (7 ounce) can albacore tuna drained, broken apart with a fork
  • 1 Tablespoon lemon juice
  • 1/4 cup shredded Parmesan cheese
  • 2-3 cups crushed potato chips (add more based on your liking)

Instructions

  • Preheat oven to 350 degrees, and prepare your casserole dish with non-stick cooking spray.
  • Cook pasta al dente, drain and rinse.
  • Combine pasta with all of the ingredients, except chips.
  • Pour into casserole dish, and top with potato chips.
  • Bake for 30 minutes uncovered.

Notes

*If you like peas or black olives either are GREAT in this. We are a family divided on these, so I omit them.

Nutrition

Serving: 1 | Calories: 378kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 222mg | Potassium: 474mg | Fiber: 3g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg