Tuna Noodle Casserole

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

When you are looking for a fast comfort meal think about when you were a kid. Didn’t you love Tuna Noodle Casserole? I am sure your mom loved how little time it took to prepare!

5 from 4 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: casserole, comfort, tuna, under 60 minutes

Method: Bake

Skill Level: Basic

Prep Time: 25 minutes

Cook Time: 35 minutes

Adjust Servings: 6

Calories: 267kcal

Author: Marilyn

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

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Nutrition

Serving: 1g | Calories: 267kcal (13%) | Carbohydrates: 25g (8%) | Protein: 19g (38%) | Fat: 11g (17%) | Sodium: 951mg (40%)

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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