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Tuna Bake, So Very Wrong But Good

This recipe is just so wrong in everything but taste. It is made with canned soup, canned tuna and packaged biscuit mix. Wrong, wrong, wrong. However, it tastes good and reminds me of the casserole dishes every mother in the sixties had on hand for an inexpensive quick meal or potluck lunch.

This recipe is modified from a booklet She Who Must Be Obeyed was given in home economics when she went to high school. She has improved it over the years but it is still a basic old style tuna casserole.


2 tablespoons chopped onion
2 tablespoons vegetable oil
Dash salt
2 tablespoons flour
1 can chicken with rice soup
2 cans tuna
1 tablespoon lemon juice
3/4 cup milk
1/2 cup peas, carrots, beans or mixed vegetables
1/2 recipe of Bisquick dough (add herbs if you like)
1/2 cup grated cheese

Preheat oven to 425 F. Cook the onion in the oil until golden. Blend in salt and flour. Add soup and milk and cook until thick, stirring constantly. Add flaked tuna, vegetables and lemon juice.

Pour into greased baking dish.

Roll biscuit dough 1/4 inch thick. Sprinkle with grated cheese. Roll like a jelly roll and cut into 1/2 inch slices. Put slices on top of casserole. Bake for 30 minutes.

The Verdict

This is not high cuisine. It will take you back to when you were 12 and your mom served up a casserole. We still love it as an easy meal.
It is so bad I like this and that we make it. I hang my head in shame.

Excuse me, I’m going for some leftover Tuna Bake.

The Old Fat Guy

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