Easy Tuna Salad
A creamy, crunchy tuna casserole with peas and mushroom soup, baked to golden perfection—perfect for a comforting family meal or casual dinner gathering.
Ingredients
Instructions
- In a 2-quart baking dish, mix the drained tuna, drained green peas, and cream of mushroom soup.
- Add 1 1/2 cups of crushed potato chips; mix thoroughly.
- Pour the remaining 1/2 cup of potato chips on top of the mixture.
- Bake at 350°F in a preheated oven for about 45 minutes, until the top is golden brown.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for the cream of mushroom soup or using fresh veggies like celery and bell peppers instead of green peas. You can also add herbs such as dill or parsley for extra flavor. If you prefer a crunchier texture, try using baked potato chips or tortilla chips. This dish is reminiscent of classic American recipes that combine pantry staples for quick meals.
Serving Suggestions
Serve this easy tuna salad with a side of mixed greens or a light vinaigrette for a refreshing contrast. It pairs beautifully with Oyster Cracker Bridge Mix for a crunchy snack. For a complete meal, consider adding a side of baked sweet potatoes or whole-grain bread to make it more filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F until warmed through, about 20-25 minutes. You can also enjoy it cold as a salad or sandwich filling.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Tuna Salad contains roughly 741 calories, with 24g protein, 94g carbohydrates, and 30g fat. It is an excellent source of potassium (50% of the Daily Value), protein (48% of the Daily Value), and vitamin C (41% of the Daily Value), and a good source of iron. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna cooked and flaked instead of canned tuna. Just ensure it's well-seasoned, as canned tuna is typically pre-seasoned. The cooking time may vary, so adjust accordingly to ensure the fresh tuna is cooked through.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day ahead and store it in the refrigerator. Just add the remaining potato chips on top right before baking. This makes it a great option for meal prep or for gatherings.
What can I substitute for cream of mushroom soup?
You can use a homemade cream sauce, a can of cream of chicken soup, or even a dairy-free alternative if you're looking for a non-dairy option. Blending cooked mushrooms with vegetable broth can also create a similar texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).