Classic Tuna Noodle Casserole Recipe
Tuna noodle casserole. The name alone conjures images of bubbling cheese, creamy sauce, and golden-brown breadcrumbs. It's a dish that warms the heart and fills the belly, a true comfort food classic. But have you ever stopped to wonder about the origins of this humble casserole? Join us as we delve into the fascinating history of tuna noodle casserole, from its early beginnings to its iconic status as a mid-century staple. This recipe captures the essence of the classic mid-century tuna noodle casserole.
Equipment
- 1 9x13 baking dish
Ingredients
- 1 12 ounce package egg noodles
- 2 5 ounce cans tuna in water drained
- 1 10.5 ounce can Campbell’s Cream of Mushroom Soup
- 1/2 cup milk
- 1 cup frozen peas optional
- 1/4 cup chopped onion optional
- 2 cup shredded cheddar cheese plus more for topping
- Salt and pepper to taste
- 1 cup crushed potato chips or French fried onions for topping optional
Instructions
- Preheat oven to 350°F (175°C).
- Cook noodles according to package directions. Drain and set aside.
- In a large bowl, combine tuna, cream of mushroom soup, milk, peas (if using), onion (if using), 1/2 cheddar cheese, salt, and pepper.
- Add cooked noodles to the tuna mixture and stir to combine.
- Pour mixture into a greased 9x13 inch baking dish.
- Sprinkle with additional cheddar cheese and crushed potato chips or French fried onions (if using).
- Bake for 20-25 minutes, or until bubbly and golden brown.
- Let stand for a few minutes before serving.
Nutrition
Calories: 595kcal