“Old School” Tuna Cashew Casserole is a simple, easy to throw together casserole with cashews, chow mein noodles, tuna and celery… just the way we learned to make it in high school cooking class!"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!
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 like to think of it as a “fairly economical way to feed a family of 4” casserole (especially when it only takes one can of premium tuna as the main ingredient!).

This tuna noodle casserole is completely simple, and so easy to prepare! The casserole can be served just as it is, straight from the oven, or it can be served on top of rice or noodles.  This time I made it… “as is”, so you can see from the photos what it is supposed to look like when done. 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.

Celery, tuna, cashews, chow mein noodles in bowl for casserole

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.

Casserole ready to cook in baking dish

Tuna cashew casserole with noodles on top of dish

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.  Remove from oven.

Let casserole cool for just a minute or two, then serve as is, or serve on top of rice or noodles.

Casserole hot out of oven

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.  The 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, I made it to have around for a quick lunch, rather than as a main course meal, but either way, it’s a quick and easy way to get tasty food on the table!

One serving tuna casserole on plate with fork

Have a good day!  Thank you for checking out this simple tuna cashew casserole recipe… a very OLD school recipe! Hope you enjoy it.

Looking For More CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful casserole recipes you’ll enjoy, including:

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Author's signatureOriginal recipe source: unknown (had recipe written on 3×5 card since High School MANY years ago)

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"Old School" Tuna Cashew Casserole
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

"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!

Category: Casserole
Cuisine: American
Keyword: tuna cashew casserole
Servings: 4 servings
Calories Per Serving: 175 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees.
  2. Set aside 1/2 of the chow mein noodles (reserved for topping).
  3. 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.
  4. Top casserole with reserved chow mein noodles.
  5. Bake casserole, uncovered, at 325 degrees for 40 minutes, until lightly browned and slightly bubbly around the edges.
  6. Remove from oven, let cool for a minute or two, then serve.
Nutrition Facts
"Old School" Tuna Cashew Casserole
Amount Per Serving
Calories 175 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 156mg7%
Potassium 186mg5%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 115IU2%
Vitamin C 1.5mg2%
Calcium 16mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!"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!

 

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8 Comments on “Old School” Tuna Cashew Casserole

  1. 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.

  2. 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!

  3. 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.

    • 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!

  4. 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.

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