Chopstick Tuna Casserole

Chopstick tuna casserole is a vintage recipe that was popular in the 1950s and 1960s. Tuna, crunchy chow mein noodles, buttery cashews, sweet bell peppers, onions, and celery are all mixed together with cream of mushroom soup and baked. It's a simple hot dish that's easy on the budget and a snap to put together.

Course Main Dish (Quick and Easy)

Cuisine American - Vintage

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 345kcal

Author Marye Audet-White

Ingredients

10.5 ounces cream of mushroom soup
¼ cup milk
7 ounces tuna drained - I like albacore. I also have been known to use 12 ounces.
5 ounces chow mein noodles reserve some for topping
1 cup celery sliced
½ cup onions chopped
½ cup bell pepper chopped
½ cup cashews

Instructions

Preheat the oven to 350℉
Spray a 1 ½ quart casserole dish with no-stick cooking spray.
Saute the celery, onion, and bell pepper in a little oil or butter until softened.
Mix in the rest of ingredients except for the reserved chow mein noodles.
Spoon into prepared casserole dish.
Sprinkle remaining chow mein noodles on top.
Bake for 35 to 40 minutes or until heated through.

Notes

Storage:

Let leftovers come to room temperature then cover with plastic wrap and store up to 4 days in the fridge or up to 3 months in the freezer.

Tips:

Drain the liquid from the tuna before mixing the tuna with the remaining ingredients. Otherwise, your sauce will become thin and watery—sad!

Store leftovers in individual portions for easy-to-go meals the next day!

The chow mein noodles on the top of the casserole will get a bit soggy in the fridge, so add some fresh, crunchy noodles to leftovers after you reheat ‘em.

Nutrition