Tuesday, September 6, 2016

Old Fashioned Tuna Noodle Casserole

Today I am sharing an old school classic - Old Fashioned Tuna Noodle Casserole! Comfort food at its best!

Egg noddles in a delicious creamy mushroom soup sauce tossed with tuna, sauteed onions, peas and cheddar cheese, topped with crushed potato chips then baked to perfection...just like grandma used make. Old school comfort food.


If you were a kid growing up in the 70s and 80s, there's a good chance this casserole was served often at the dinner table - it was a staple in our home. This recipe was passed down from my grandma and has changed a smidgen over the years but still remains a classic.  



Old school comfort food at its best! Simple to make, so good. 



To make you will need:  Egg noodles, cream of mushroom soup, mayonnaise, sour cream, milk, solid white albacore tuna, yellow onion, butter, peas, cheddar cheese, salt, pepper and potato chips.  


To make:

Preheat oven to 350 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray. Prepare egg noodles, making sure to slightly under cook them by 2 minutes so they are slightly firm. Drain well. 

In a skillet over medium to medium-high heat melt butter and add onions. Cook until onions are tender and translucent. 

In a large bowl add cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from skillet. Mix well. Next, add tuna, peas, cheddar cheese and mix well. Last, add prepared egg noodles, gently folding into soup/tuna mixture until well blended. Pour mixture into casserole dish. Top evenly with potato chips.


Place casserole on middle rack of oven and bake for approximately 30 minutes uncovered, until casserole is completely heated through. Enjoy!




Old Fashioned Tuna Noodle Casserole 

  • 12 ounces wide egg noodles (not extra wide), slightly under cooked with a little firmness *under cook about 2 minutes less than according to package 
  • 1/2 cup yellow onion, diced
  • 2 tablespoons butter
  • 12 ounce can solid white albacore tuna in water, drained well
  • 2 cans (10.5 ounces) condensed cream of mushroom soup - OR make homemade condensed cream of mushroom soup
  • 1/3 cup mayonnaise (like Hellmanns's - not Miracle Whip) 
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1 cup peas 
  • 1 cup crushed potato chips 

Directions
Preheat oven to 350 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray. Prepare egg noodles, making sure to slightly under cook them by 2 minutes so they are slightly firm. Drain well. 

In a skillet over medium to medium-high heat melt butter and add onions. Cook until onions are tender and translucent. 

In a large bowl add cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from skillet. Mix well. Next, add tuna, peas, cheddar cheese and mix well. Last, add prepared egg noodles, gently folding into soup/tuna mixture until well blended. Pour mixture into casserole dish. Top evenly with crushed potato chips.

Place casserole on middle rack of oven and bake for approximately 30 minutes uncovered, until casserole is completely heated through. Enjoy! 


Tips 
There are many variations for tuna casserole  - you can easily adapt this recipe to your liking:
  • I love tuna casserole served with a wedge of lemon to squeeze on top 
  • omit onion and peas if you do not care for them
  • add some sauteed celery if you like
  • top with bread crumbs instead of potato chips or top with  extra cheddar cheese if you want it super cheesy
  • use cream of chicken soup instead of cream of mushroom or mix in a can of cream of celery with cream of mushroom or cream of chicken
  • jazz it up with spices

Thanks so much for stopping by!
Cheers!

6 comments:

happy diwali said...


This looks wonderful.I did it, its delicious. Thanks for share this recipe.

Julia's Simply Southern said...

Tuna Noodle Casserole is a family favorite at my house! Looks delicious.

Rosebud said...

For quite a while now I've been using cream of chicken soup instead of cream of mushroom soup. And I don't put the potato chips on until I remove the casserole after baking and even then we put them on each serving individually. That way the chips remain crisp.

Kk said...

awesome! i haven't seen any recipes similar to this. I cant wait to try it! thanx. Kk

MA b said...

This looks really good. Always make it on top of the stove and never used cheese or potato chips. Going to try this but have to reduce the recipe as only cook for myself now. Wish all recipes would just serve four. It would be easy to reduce or expand them.

Anonymous said...

Never heard of this and I raised 2 children in the 70-80's. I made mine very differently. Made a home made cream sauce, no canned soup. Bread crumbs or butter cracker crumbs topping. Never , ever potato chips, granny would have turnt over, lawd!