Tuna Crunch Casserole Recipe

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This is a great everyday meal...it's exceptionally easy and economically to prepare. With tuna in your pantry, you can decide to make this casserole at the last minute without a trip to the store.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/4 cup sliced almonds
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 cups shredded cabbage
  • 1 can (6-1/8 ounces) tuna, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (3 ounces) chow mein noodles, divided

Nutritional Facts

1 serving (1 cup) equals 217 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 565 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g protein.


  1. In a large skillet, saute the almonds, onion and celery in butter. Meanwhile, in a large bowl,combine the cabbage, tuna, soup and half of the chow mein noodles. Stir in almond mixture.
  2. Spoon into an ungreased 11-in. x 7-in. baking dish. Sprinkle remaining noodles on top. Bake at 350° for 20 minutes or until bubbly. Yield: 6 servings.
Originally published as Tuna Crunch Casserole in Bountiful Harvest Cookbook 1994, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 1, 2008

"This sounds great but what could we substitute for the cabbage?"

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