Campbell’s tuna crunch casserole: The easy retro recipe from the ’60s

1960s, Retro dinner recipes, Vintage advertisements, Vintage casserole recipes, Vintage fish & seafood recipes

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To make a Tuna Crunch Casserole, you need 11 ingredients. 6 of them are in here: Campbell’s Cream of Mushroom Soup.

Campbell's tuna crunch casserole

Yield: 3 to 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

1 can Campbell's Cream of Mushroom Soup
1/3 cup milk
7 ounces (1 can) tuna, drained and flaked
2 hard-boiled eggs, sliced
1 cup cooked peas
1/2 cup potato chips, slightly crumbled*

Instructions

In a 1-quart casserole, blend soup and milk; stir in tuna, eggs, and peas.
Bake at 350 F for 25 minutes.
Top with potato chips or desired topping. Bake 5 minutes longer.

Notes

* Instead of potato chips, you can use one of the following: "Goldfish" crackers, chow-mein noodles, canned French-fried onions

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 126mgSodium: 106mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 9g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Serve with tomato salad and hot biscuits. Lemon meringue pie and coffee make a happy meal ending.

ALSO SEE

Tuna recipes from vintage Disneyland's Pirate Ship restaurant (1955-1956)

Campbell’s tuna crunch casserole recipe card (1968)

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