Tuna in the Straw Casserole

From the Taste of Home website (original online), this casserole is quite similar to a recipe that mom has been making as long as I can remember. I’m always a little ashamed to admit how much I love its comfort-food goodness when one of the main ingredients is potato sticks. This variation from Taste of Home adds vegetables. Maybe I won’t have to be quite so ashamed of this version.


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 1 can (5 ounces) albacore white tuna in water
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup frozen mixed vegetables
  • 2 cups potato sticks, divided


  1. Preheat oven to 375°.
  2. In a large bowl, combine soup and milk until blended.
  3. Stir in the tuna, mushrooms, vegetables and 1-1/2 cups potato sticks.
  4. Transfer to a greased 1-1/2-qt. baking dish.
  5. Bake, uncovered, at 375° for 20 minutes.
  6. Sprinkle with the remaining potatoes.
  7. Bake 5-10 minutes longer or until bubbly and potatoes are crisp.


  • The name of this version of the casserole makes me wonder if a similar dish could be made with chunked turkey. Turkey in the Straw, anyone?

Time Required: 30 minutes

Servings: 4

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