Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole

This traditional tuna noodle casserole recipe features tuna, egg noodles, cream of mushroom soup, peas, and cheddar cheese, resulting in a creamy and comforting dish topped with a crunchy crumb layer.

Comfort food. What does that term signify for you?

For me, comfort food evokes cherished culinary memories from my childhood: my mother’s Potato Leek Soup, Gigi’s lasagna, and Nana’s cornmeal mush adorned with butter and brown sugar.

I also fondly recall my father’s soft-boiled eggs served on buttered toast, the delightful aroma of homemade cinnamon swirl bread fresh from the oven, and the occasional indulgence of chocolate pudding topped with whipped cream from the elementary school cafeteria.

The list is extensive and evolves as I age. However, one dish that consistently ranks high is my mother’s Tuna Noodle Casserole.

It is certainly not a unique recipe. I am uncertain of its origins, but variations of it can be found almost everywhere.

Regardless of its source, it has become a family recipe, one that my sister and I intend to prepare for our own children in the future.

I did not grow up consuming many casseroles.

In fact, tuna noodle casserole is among the very few casseroles I recall enjoying as a child, alongside mac and cheese.

As I delve deeper into the culinary arts, I discover a genuine pleasure in crafting dishes from scratch, utilizing whole ingredients instead of processed ones. When time permits, that is my preferred approach.

Yet, there are evenings when it is incredibly gratifying to simply retrieve a couple of cans and a package of noodles from the pantry, take some peas from the freezer, and quickly assemble a hearty and delicious meal.

I take great pleasure in preparing this straightforward casserole that reminds me of my childhood.

I see no issue with keeping a few cans of condensed soup readily available, particularly cream of mushroom.

I do not consume canned cream of mushroom soup on its own, but it is excellent for casseroles. (It even states so on the front of the can!) I also occasionally enjoy simmering pork chops in it, which, when served over rice, creates an easy and satisfying meal.

When I left home at the age of 19, my mother compiled a family cookbook for me.  She included handwritten recipe cards featuring several of my favorite dishes from my childhood.

The cookbook also contained additional plastic sleeves and blank recipe cards, allowing me to incorporate my own cherished recipes in the future. Over the years, I have added numerous recipes, and eventually, my daughter will inherit this cherished cookbook filled with recipe cards in both her grandmother’s and mother’s handwriting.

Additionally, I plan to create a cookbook specifically for her, enabling her to include her own recipes.

My cookbook, worn from years of use and multiple relocations, remains a go-to resource whenever I seek a taste of home. Since we lost my mother while I was in college, seeing her handwriting on the recipe cards often provides comfort comparable to the food itself.

If you have children preparing to leave home for the first time, or even those who have been independent for some time, consider crafting a special cookbook for them.

Even family recipes originating from a cookbook will carry significant meaning in the future if they are transcribed by you in your own handwriting.

Now, regarding the recipe. If you are ready to print and cook, please scroll to the very end of the post.

Yesterday, I prepared Tuna Noodle Casserole to bring to my sister’s house for dinner. We both enjoy it, and dishes like this taste even better when shared with loved ones.

I realized that I hadn’t made the casserole in a few years, and I confess that while assembling it, I made a few necessary adjustments to the handwritten recipe. For instance, I added a splash of milk because the mixture appeared somewhat dry.

I also utilized homemade breadcrumbs that I toasted in a bit of butter before sprinkling them on top. As I mentioned, these were minor adjustments, and the casserole turned out better than ever.

Dinner with my sister and brother-in-law was a delightful experience. As is often the case during meals like this, we reminisced about some childhood memories. I had nearly forgotten that our dog Lucy occasionally got leftover food.

The reason we recall this is due to Lucy, a large, furry Newfoundland/Shepherd mix, who would consume everything except the peas. She would devour the casserole, leaving behind only a small pile of green peas, each one meticulously licked clean.

We find it amusing every time we reminisce about it. I suppose these memories are what truly define comfort food.

So, what are your preferred comfort foods and what memories do they evoke? I have shared some of my favorites at the end of this post, just before the printable recipe.

For those who would rather prepare a Tuna Noodle Casserole without using canned soup, I have developed a new recipe that is entirely from scratch and it is absolutely delightful!

My favorite comfort foods include:

- Potato Leek Soup

- Buttermilk Biscuits with Sausage and Sage Gravy

- Cinnamon Swirl Bread

- Nana’s Lemon Jello Cake

- Avocado Pie

Additionally, here are some comfort food recipes from around the Web:

- Reuben Casserole from A Veggie Venture

- Cheese Grits Casserole from You Gonna Eat All That?

- Chicken and Broccoli Casserole from Divine Domesticity

- Beef Stroganoff from Simply Recipes

- Chili Dogs from Blue Kitchen

- Orgasmic Mac and Cheese from What We’re Eating

Notes:

This recipe yields a relatively small casserole, but it can be easily doubled if you have a large family or prefer to have plenty of leftovers. 

*Be careful not to overcook the pasta! Refer to the package for cooking time and utilize a timer. 

**If you prefer not to use fresh bread crumbs, you may substitute with the seasoned dried variety from the store, reducing the amount by half. Toss the seasoned dried breadcrumbs in one tablespoon of melted butter before sprinkling them over the casserole. 

***I now opt for a high-quality Parmigiano Reggiano to sprinkle on top, although we grew up using the cheese from a green can. Just use whatever parmesan cheese you typically have on hand.

Fixings:

• 1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans (if utilizing jars, depleted)- Chunk Light Tuna in Water
• 1 cup frozen peas
• 1⁄2 cup milk
• 3⁄4 cup spread saltines, squashed
• 4 oz. (around 2-1⁄2 cups) egg noodles
• 1 can (10.75 oz.) cream of mushroom soup
• 1⁄4 tsp. garlic powder
• 1⁄4 tsp. dried thyme (discretionary)

Directions:

Best-key-lime-pie-recipe.

Preheat stove to 375°F.

Cook noodles as per bundle guidelines, adding peas during the most recent 2 minutes of cooking; channel in colander.

In a different bowl, combine as one soup, milk and garlic powder. Mix in noodles, peas, fish and thyme.

Move to a 1-1⁄2 quart dish. Prepare 15 minutes; top with saltine morsels. Keep baking 5 - 10 minutes or until warmed through.

Cool. Appreciate it !Shrimp-tacos-with-mango-slaw.

Classic Tuna Noodle Casserole VIDEO