Old Fashioned Tuna Casserole

This old fashioned tuna casserole is an easy comfort meal to make. This vintage recipe uses common pantry items.

I actually never had tuna casserole until my husband made it for me. I had scrunched up my nose and didn’t think it would turn out very good but I was really surprised at how good it was. Tuna casserole definitely makes it into our meal rotation now-a-days.

Old fashioned tuna casserole really is classic comfort food. It became really popular in the 1950s. I love vintage and old fashioned recipes! Plus, it’s also so easy to make and a family favorite.

Ingredients Needed

For this recipe, you will need:

• Canned tuna: You’ll need two cans of tuna (about 5 ounces each), drained. Be sure to get canned tuna in water and not in oil.
• Cream of mushroom soup: You’ll need two cans of cream of mushroom soup, about 10.5 ounces each.
• Canned mushrooms: You’ll need one small can or jar of canned sliced mushrooms.
• Sour cream: Part of the creamy mixture for the casserole.
• Milk: I used whole milk but 2% will also work. I have not tried this recipe with non-dairy milk.
• Mayonnaise: I used Hellman’s. I normally prefer Hellman’s or Duke’s. Be sure to use mayonnaise and not Miracle Whip.
• Frozen peas: I think frozen peas hold up better in the baking process than canned.
• Buttery crackers: Such as Ritz, you will want to crush the crackers for the topping.
• Cheddar: I used a medium cheddar, but mild or sharp both work. Use whichever cheddar you prefer best.
• Salt and pepper: I usually recommend adding salt and pepper to taste. I added about ½ teaspoon of each.
• Egg noodles: You’ll want to get the extra wide kind.
• Butter: The butter is optional, it is for tossing the egg noodles in. I think it makes a big difference in the casserole.

Variations

• Instead of adding crushed crackers, try adding crushed potato chips.
• Try adding some french fried onions on top.
• If you’re not a fan of tuna, this casserole is also great with canned chicken.

How to Store

• Store this tuna casserole in an airtight container in your refrigerator. It will be good for up to 4 days after making.

How to Make

To make this tuna casserole, begin by preheating your oven to 350 degrees.

Next, in a large pot cook your egg noodles according to the directions on the package. Be careful not to over cook, I usually cook mine to al dente, taking them off a minute or two early so they don’t get mushy while baking.

Drain the noodles and two tablespoons of butter to coat them with. Set a side to cool.

In a large mixing bowl, combine the tuna, sour cream, milk, and mushroom soup. Stir well.

Add in the peas and canned mushrooms. Stir well with a spoon. Add salt and pepper to taste. I added about ½ teaspoon of salt and 1 teaspoon of pepper.

Spray a 9 x 13 inch casserole dish with non-stick spray.

Add the egg noodles to the casserole dish and then pour over the tuna mixture. Fold together gently.

Sprinkle the cheddar and crushed buttery crackers on top.

Bake for 30 minutes at 350 degrees or until cheese is well melted. There is no need to cover while baking.

Tips

• Be sure to not overcook your noodles, cooking them al dente is best since they can get soggy while baking in the casserole.
• You can swap the buttery crackers for bread crumbs or crushed potato chips.

If you enjoyed this recipe, you might also like:

• Old Fashioned Banana Bread
• Old Fashioned Fruit Salad
• Old Fashioned Ham Salad

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