Free recipe: Captain’s Casserole

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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Captain’s Casserole


  • 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.

4 servings

Do no copy or distribute this recipe – but please share the link with all your friends! Click the green Print Friendly button to print or save as a PDF for your own use.

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