Tuna Casserole

This is a recipe that my mum used to make quite often. She actually got the recipe off of a Campbell’s soup tin from the 80’s, and knowing her, she still has that tin label stashed in her ‘note riddled, magazine tear out’ recipe collection.


  • 1 x Tin of Campbell’s celery soup
  • 1 x cup (uncooked) rice (makes 2 cups)
  • 1 x Med to large brown onion
  • 1 x Cup of grated cheese (I usually add extra)
  • 1 x 375gm Tin of tuna (I usually us “in olive oil”, but the cheaper “in vegetable oil” works as well)
  • Pepper to taste


  1. Cook rice until tender.
  2. As the rice is cooking, dice the onions (as small as you like, or grate, even) drain and break apart the tuna in a large bowl with a wooden spoon.
  3. Add the onions, cheese and celery soup to the tuna and mix well.
  4. Add the cooked rice to the mixture, season with pepper and mix well Transfer to a casserole dish (20×20 works well).
  5. If eating the casserole straight away, you can sprinkle some crushed up plain potato chips on top prior to baking. If freezing or reheating over 2-3 days, I recommend not adding the chips as they go soggy.
  6. Bake for approximately half hour (give or take) at around 180.C.


I leave a little of the tuna oil instead of draining it all. I find it helps to prevent the casserole from drying out.

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