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Tuna Casserole

This recipe comes from my childhood, and I'm sure many of you have had it as a child. My mother always baked it with a topping of crushed potato chips, but I have since discovered the French fried onion rings which I think are much better. Yes, this dish is a little better if it's baked in the oven, but it's darn good right out of the pan and easy enough for my small RV kitchen.

The side of the condensed soup can calls for an equal amount of milk but I like this dish to be a little thicker so I use half the milk. I take extra care swishing the milk around the soup can to make sure I rinse any remaining soup out with the milk. This also helps keep the trash from smelling too bad in the RV.


 8 ounces noodles
 1 can tuna, drained
 1 can condensed cream of mushroom soup
 1/2 soup can milk
 1 can French's Fried Onion Rings


Cook the noodles until done. Drain and set aside in a bowl. Using the same saucepan, mix the soup and the milk and stir until well combined. Add the drained tuna, stir to completely combine and heat through. Add the noodles back into the pan stirring to coat evenly and heat until everything is hot. Top each serving with Fried Onion Rings. For an extra bit of freshness add some sliced green onions.

Serves: 2 to 4
Tuna Pasta Milk Onions Mushroom_Soup Stovetop Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.