Old-Fashioned Chow Mein Tuna Bake

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 08/09/19
Chopstick tuna with chow mein noodles
Diana Rattray
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
424 Calories
31g Fat
20g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 424
% Daily Value*
Total Fat 31g 39%
Saturated Fat 18g 90%
Cholesterol 105mg 35%
Sodium 340mg 15%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Protein 17g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Do you have childhood memories of tuna casserole? Chopstick tuna casserole was a dinner staple in the 1960s, getting its name from the chow mein noodles that give body to the dish and are also sprinkled on top to provide crunch.

Onions and celery are the vegetables in the casserole, and there aren't any other specifically Asian ingredients or flavors. Some moms would include canned water chestnuts for more crunch and Chinese influence. A common variation was to use potato chips instead of the chow mein noodles. Of course, then it wouldn't be called "chopstick" tuna casserole. But either choice will provide the crunch on top for texture.

You can enjoy this as a simple comfort food supper served with a green salad. Or, think of taking it as a '60s throwback dish to a potluck.

Ingredients

  • 1 can (10 1/2 ounces) condensed cream of mushroom soup
  • 1/4 cup water
  • 2 cups chow mein noodles (divided)
  • 1/4 cup onion ( chopped)
  • Dash of pepper
  • 1 can (6 1/2 to 7 ounces) tuna (drained and flaked)
  • 1 cup sliced celery

Steps to Make It

  1. Heat the oven to 375 F. Grease an 8-inch square baking dish.

  2. In a large bowl, combine the soup and water.

  3. Add 1 cup of chow mein noodles, finely chopped onion, pepper, tuna, and celery. Toss lightly.

  4. Turn the mixture into the prepared baking dish. Sprinkle remaining 1 cup chow mein noodles over the top.

  5. Bake for 30 minutes and serve hot.

Tip

  • Leftover tuna casserole can be refrigerated and reheated in the microwave or in the oven. You can also freeze portions to save for future quick meals. In both instances, the noodles on top will become a bit soggy, so you might want to add some fresh noodles if you crave their crispness when you reheat it.

Recipe Variations

  • Another classic recipe you may remember from the '60s that includes tuna, condensed soup, and chow mein noodles is tuna à la king. Serve this rich dish over toast points, biscuits, or pastry shells.

Related Articles