When I was a little boy my mom would make this recipe, one that she had started using long before I was born, and it was always one of my absolute favorites. Before she passed away I copied all her recipes into my own little notebook (so I could ask her questions, because y’all “milk” is not enough info – I need a quantity to go with it! she was also fond of the “bake until done” step – so I was sure to ask her for at least ballpark times and temps).
Captain’s Casserole is definitely my go to recipe when I have guests coming over. It goes in the oven an hour before eating so I have time to clean up (and freshen up). And the real secret weapon is that it makes the house smell amazing for when guests arrive. Resistance is futile.
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- 1 can cream of mushroom soup
- 2/3 c grated cheddar cheese
- 1/2 c milk
- 2 cans tuna, drained
- 1 1/3 c cooked rice
- 1/2 tsp oregano
- 1 c water
- dash pepper
- 1 can whole tomatoes (16 oz)
- 1/2 c sliced stuffed green olives
- 1/2 c onion VERY thinly sliced
- 1/2 c crushed potato chips
Preheat oven to 325F
In saucepan heat soup, milk, & cheese until melted, stirring occasionally.
Combine rice, oregano, & pepper in greased 2 1/2 quart shallow baking dish.
Drain tomatoes (save out 1/2 c of their juice). Stir saved juice & water into rice. Slice tomatoes and arrange them on the rice.
Add onions, tuna, & olives. Pour on sauce. Sprinkle with chips.
Bake until done (just kidding) – bake uncovered for 1/2 hour, then increase temp to 425 and bake for another 1/2 hour.
When serving be sure to go straight down all the way to the bottom of the casserole dish so that you get all layers. I usually make a double or triple batch when I’m having company.
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