
Tuna Noodle Casserole
When I was a kid we ate lots of cream-of-something soup casseroles.
As much as we like to get “foodie” around here, those retro condensed soup casseroles are some of my most favorite comfort foods. I still make many of them for my family.
One of my favorites back then was tuna noodle.
I’m sure my Mom made it the same way lots of people do, with cream of mushroom soup and cheddar cheese and onions.
Since then I have added some of my own flair.
I have added cheese in the sauce as well as baked on the top. And of course my family needs to add peas.
Anyone that reads my blog regularly knows how much I dislike peas.
So my trick is to make them in a separate bowl as add them according to their taste.
It just so happens my taste is 0 peas added.
These are the INGREDIENTS You will need:
- 8 oz medium egg noodle pasta, cooked al dente according to package
- 4 tbs butter
- 2 medium stalks celery, thinly sliced or diced
- 1/2 cup diced onion, I used one small onion, chopped
- 1 can cream of mushroom soup
- 1 cup milk
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 16 oz grated Mozzarella cheese, save 1/4 cup to top
- 2 cans 12oz each, cans of tuna, packed in water, drained
These are the INSTRUCTIONS For preparation:
- Preheat oven to 350F.
- Fill a pot with water and allow to come to a slow boil. Add your noodles and stir occasionally. Once boil returns add pasta. Cook for 10-11 minutes until al dente.
- Melt 4 tablespoons butter in a large skillet. Add celery, onion, cream of mushroom soup and milk. Sauté stirring often until it starts a slow simmer. If needed for moisture, add a drizzle of olive oil to the pan.
- Reduce heat to low and add 1 1/2 cup mozzarella cheese. Add salt and pepper. Stir constantly until thickened and bubbly, 2-3 minutes. Whisk until smooth and taste. Season with additional salt and pepper to taste.
- Drain water from pasta.
- Remove sauce from heat and add pasta, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining ½ cup cheese (feel free to add more if you want.)
- Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.
My granddaughter however added equal parts peas to tuna.
I love to crumble Ritz crackers over the top. For my non USA readers they are a buttery cracker.
This recipe allows for a wide discretion in not just ingredients but in style.
I serve my casserole in a lasagna pan.
Tuna Noodle Casserole
Ingredients
- 8 oz medium egg noodle pasta, cooked al dente according to package
- 4 tbs butter
- 2 medium stalks celery, thinly sliced or diced
- 1/2 cup diced onion, I used one small onion, chopped
- 1 can cream of mushroom soup
- 1 cup milk
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 16 oz grated Mozzarella cheese, save 1/4 cup to top
- 2 cans 12oz each, cans of tuna, packed in water, drained
Instructions
- Preheat oven to 350F.
- Fill a pot with water and allow to come to a slow boil. Add your noodles and stir occasionally. Once boil returns add pasta. Cook for 10-11 minutes until al dente.
- Melt 4 tablespoons butter in a large skillet. Add celery, onion, cream of mushroom soup and milk. Sauté stirring often until it starts a slow simmer. If needed for moisture, add a drizzle of olive oil to the pan.
- Reduce heat to low and add 1 1/2 cup mozzarella cheese. Add salt and pepper. Stir constantly until thickened and bubbly, 2-3 minutes. Whisk until smooth and taste. Season with additional salt and pepper to taste.
- Drain water from pasta.
- Remove sauce from heat and add pasta, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining ½ cup cheese (feel free to add more if you want.)
- Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.
Video
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I love a great Tuna Noodle Casserole and your recipe looks fantastic! Thanks so much for sharing with us at Full Plate Thursday and please come back soon!
Miz Helen
Thank you Miz Helen. I had forgotten about this tuna casserole and hadnt made it in years. Funny how some of the oldies but goodies appear in times of need. Have a great week!
my kids love tuna and noodles mine is a bit different so going to give your recipe a try it may be a new hit.
I would love to see your recipe too! I am always looking ways to shake up my recipes. Have a good weekend and may only good things happen!
I love tuna casserole, we’ll have to give yours a try. Now if I can just get the family to eat it
Thank you Chas. Enjoy your week!
Sounds amazing! Thanks for sharing at the What’s for Dinner party – Hope you’re having a great week.
Thank you Helen. It is always fun to bring back dinners from when I was a kid. Enjoy your day and think positive!
I have never had tuna casserole. TFS
Never?? Oh my. We need to remedy that! If you like tuna then this is worth your time to try! Have a great weekend. Stay safe and positive.
love me some tuna noodle casserole thanks so much for sharing and giving me a new idea of what it is that i would like to have
come see us at http://shopannies.blogspot.com
Glad to help Angie! I have been doubling up on posts for good stay at home meals and How To’s. Enjoy your day and stay safe.