Mid-century casserole lovers, this vintage 1950s recipe is for you: tuna and rice casserole. Have leftover rice and need a dinner idea? Raid the pantry and grab the canned tuna, a can of mushrooms, and cream of mushroom soup. Then hit the fridge for the versatile, protein-packed wonder food that is cottage cheese.

This creamy casserole is classic comfort food ready in one hour.

Tuna and Rice Casserole - 1958

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
This 1950s recipe for tuna and rice casserole, transform tuna, a can of mushrooms, cream of mushroom soup and cottage into a creamy comfort food.


  • 2 cans Tuna (drained)
  • 2 cups Cooked Rice
  • 1 can Condensed Cream of Mushroom Soup
  • 1 can Chopped Mushrooms (drained)
  • 1 tsp Garlic Salt
  • 2 cups Cottage Cheese
  • Paprika (optional)


  • Preheat oven to 325° F.
  • In a 2 quart casserole dish, stir together tuna, rice, soup, mushrooms, garlic salt, and 1 cup of cottage cheese.
  • Spread remaining 1 cup of cottage cheese across the top and sprinkle with paprika (optional).
  • Bake in preheated oven for 45 minutes
Author: Kitchen Curio
Course: Main Course
Cuisine: American

Suggestions for Tuna and Rice Casserole

+ Add a 1/2 cup of finely diced celery to the mix before baking.

+ Substitute 1/2 cup fresh chopped mushrooms for canned mushrooms


Adapted from a recipe appearing in Good Housekeeping’s Company Meals and Buffet (1958 edition).

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