Tin Can Casserole

Tin Can Casserole

Joan R
Edited on Jul 16, 2007

This casserole has been in the family for three generations. It appeals to young and old alike. I remember my Mom putting it together after church on Sunday.


4 6 1/2 oz. cans water packed tuna, drained and tossed;1 c. celery, sliced; 1 med. onion, diced; 1 can (5oz.)chow mein noodles; 2 cans cream of chicken soup; 1 can (8oz.) sliced water chestnuts, drained; 1 can sliced mushrooms, drained; 1 can chop suey vegetables with bamboo shoots, drained; 1 c. slivered almonds or cashews, toasted.


Place 2 cans of tuna in a lightly greased 3 qt. dish. Add in layers: celery, onion, noodles,1 can soup, remaining tuna, water chestnuts, mushrooms and chop suey vegetables. Spread last can of soup over all. Sprinkle with nuts. Bake, uncovered, 350 for an hour, or until heated through and bubbly.

Not a NESTLÉ®-tested recipe.

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