Creamed Tuna & Rice is a true old-school pantry dinner made from canned tuna, mushroom soup, milk, and rice — then stretched with vegetables to feed a whole family for pennies. It’s creamy, mild, filling, and pure working-class comfort food.
This humble meal dates back to the Great Depression and World War II, when canned fish and cream soups became essential household staples. It later boomed in the 1950s convenience-food era thanks to brands like Campbell’s.
No fancy ingredients. No trends. Just practical survival cooking that quietly fed generations.
If your grandparents ever made “that creamy tuna thing” — this is it.
INGREDIENTS
Base
- Canned tuna in water, drained:
2 cans (about 5.6 oz each, ~11 oz total) - Condensed cream of mushroom soup:
2 cans (10.5 oz each) - Milk or water:
1¼ cups
Thickener — Choose One
- Option A — Cornstarch Slurry
- Cornstarch: 2 tablespoons
- Cold water: 4 tablespoons (¼ cup)
- Option B — Flour Slurry
- Plain flour: 2 tablespoons
- Cold water: 4 tablespoons (¼ cup)
Optional Add-Ins (Stretching Veg)
- Frozen mixed vegetables: 1 to 1¼ cups
OR
- Canned peas, corn, or carrots (drained): 1 cup
To Serve
- Plain white rice (dry): 1⅔ cups
- Soy sauce (optional at table): to taste
