Not Your Mama's Tuna Casserole

Not Your Mama's Tuna Casserole

BlondeJJ 22

"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."

Ingredients 35 m {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  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.
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Reviews 18

  1. 21 Ratings

It's A New Day

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!


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!


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.