“Old School” Tuna Cashew Casserole is a simple dish w/ cashews, chow mein noodles, tuna & celery- a recipe from a high school cooking class!
When I was in High School (MANY years ago), I took a Gourmet Foods class. This recipe for “Old School” Tuna Cashew Casserole was one of the recipes we learned to prepare.
If you’re like me, you see the ridiculous humor in a simple tuna casserole being called “gourmet food”, but hey… back then, maybe it was?
I’ve made this recipe for tuna cashew casserole many times over the years, but I still giggle to think it is anything even remotely compared to gourmet food.
Nowadays I think of it as a “fairly economical way to feed a family of 4 casserole”, because it only uses one can of tuna as the main ingredient.
This tuna noodle casserole is really easy to prepare, and can be served “as is”, straight from the oven, or on top of rice or noodles. Here’s how to make it:
Scroll Down For A Printable Recipe Cad At the Bottom Of The Page
How To Make “Old School” Tuna Cashew Casserole
Set aside 1/2 of the chow mein noodles before beginning (you will need them for crunchy topping later!).
Place the remaining ingredients (tuna *I used albacore*, celery, chow mein noodles, cashews, onion, seasonings, water, and cream of mushroom soup) in large bowl.
Stir well until all ingredients have been combined (see how easy it is?). Pour into a 2 quart baking dish that has been sprayed with non-stick spray.
Sprinkle the top of casserole with the reserved chow mein noodles.
Bake The Casserole
Bake, uncovered, at 325 degrees for 40 minutes. The tuna noodle casserole should be lightly browned and slightly bubbly around the edges when done.
When done, remove the casserole from the oven. Let the casserole cool for a minute or two, then serve as is, or on top of hot rice or noodles.
Here’s what the tuna cashew casserole looks like right after placing it on a serving plate. The recipe, as written, makes 4 servings, and is easily doubled. This casserole has good flavor and crunch from the celery, cashews, and chow mein noodles.
It’s unusual that this casserole does not have pasta noodles in it (which is fairly common), but this is how we were taught to make it back then!
I would classify this simple casserole as “comfort food”, rather than “gourmet food”, but am still glad to have kept this recipe since making it in High School.
When I cooked it this time, it was to have around for a quick lunch, rather than as a main course meal. Either way, it’s a quick and easy way to get tasty food on the table!
Thanks for checking out this simple tuna cashew casserole recipe, and I hope you (and those you love) enjoy it, because it’s quite tasty!
Glad you stopped by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
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Original recipe source: unknown (had recipe written on 3×5 card since High School MANY years ago)
↓↓ PRINTABLE RECIPE BELOW ↓↓
"Old School" Tuna Cashew Casserole is a simple casserole with cashews, chow mein noodles, tuna and celery... the way we made it in high school cooking class!
- 3 ounces chow mein noodles , dry, in can-found in Asian section, divided
- 10.5 ounces cream of mushroom soup (1 "regular" sized can)
- 1/2 cup cashews , chopped coarsely
- 1 cup celery , finely diced
- 6 Tablespoons water
- 1 can tuna , 6 oz., in water, drained
- 4 Tablespoons onion , minced
- Salt & pepper , to lightly season
- Preheat oven to 325 degrees.
- Set aside 1/2 of the chow mein noodles (reserved for topping).
- Place remaining ingredients in large mixing bowl; gently stir until fully combined. Pour into a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Evenly spread.
- Top casserole with reserved chow mein noodles.
- Bake casserole, uncovered, at 325 degrees for 40 minutes, until lightly browned and slightly bubbly around the edges.
- Remove from oven, let cool for a minute or two, then serve.
Here’s one more to pin on your Pinterest boards!
Oddly my husband asked for this today. I had not made it in years, but found your recipe, searched the grocery for the chow mein noodles ( hallelujah, no supply chain problem)
He really enjoyed it, so thanks for having it here.
Glad he enjoyed it, Diane… and yay for no supply chain problems… whoo hoo!
I always make this a couple of days after Christmas, but replace the canned tuna with my leftover turkey! It’s delicious and we plan on having it every year!
I haven’t made this for years but decided to make it for myself. I added diced red pepper, celery, onion and snow peas which weren’t in the original recipe I know but they were delicious. No cashews so tossed in a handful of slivered almonds. I don’t know if my girls would have eaten back in the day with all my veggie add ins but I know they would now.
Thank you for the recipe, quick question. What size mushroom soup do you use?
Good afternoon, Donald! That is a GREAT question! I used a regular sized 10.5 ounce can of the soup. I can see where that would be hard to figure out based on what I had in the printable recipe. I have now gone into the blog and changed the post to indicate the size can of soup needed. Thank you so much for taking time to write, which helped me be more accurate with the ingredient list. Thank You! Have a wonderful Christmas!
Thanks for posting this. This recipe was a staple at this newlywed’s table during graduate school back 50 years ago! I am almost 75 and recovering from my second total knee replacement. Had a yearning for this “comfort” food. Now I have iot again! Merry Christmas
Good morning, Mona, and Merry Christmas to you, as well! Hope your knee replacement recovery is going well, and that you will be up and at it again really soon! Thank you for taking the time to write. I appreciate it. God Bless You.