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.
⭐ Why you will love this recipe
This tuna casserole is not only super easy to make but it tastes great and is budget friendly too.
🍽 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.
🥣 How to Make (step by step guide)
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. Add them to a greased casserole dish and let them cool (image 1).
In a large mixing bowl, combine the tuna, sour cream, milk, and mushroom soup (image 2). Stir well.
Add in the peas and canned mushrooms. Stir well with a spoon. Add salt and pepper to taste (image 3). I added about ½ teaspoon of salt and 1 teaspoon of pepper.
Pour the tuna mixture over the egg noodles. Fold together gently. Sprinkle the cheddar on top (image 4).
Next, add crushed buttery crackers on top (image 5).
Bake for 30 minutes at 350 degrees or until cheese is well melted (image 6). There is no need to cover while baking.
- 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.
- 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 Leftovers
Store this tuna casserole in an airtight container in your refrigerator. It will be good for up to 4 days after making.
Other old fashioned recipes:
Old Fashioned Tuna Casserole
- 9 x 13 inch casserole dish
- 12 ounces wide egg noodles
- 2 tablespoons butter
- 2 cans tuna in water (drained) about 5 ounces each
- ¼ cup mayonnaise
- ⅓ cup sour cream
- 2 cans cream of mushroom about 10.5 ounces each
- 1 can sliced mushrooms (drained) about 6.5 ounces
- ⅓ cup milk I used whole milk but 2% will also work
- 1 cup shredded cheddar cheese
- 8 ounces frozen peas
- 1 cup crushed buttery crackers such as Ritz
- salt and pepper to taste
- 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. Add them to a greased casserole dish and let them cool.
- In a large bowl, combine the cans of tuna (drained), sour cream, mayonnaise, milk, cream of mushroom soups, and salt and pepper (I used about ½ teaspoon of salt and 1 teaspoon of pepper or you can add to your own personal taste). Mix well.
- With a large spoon, stir in the peas and mushrooms.
- Pour the tuna mixture over the egg noodles. Fold together gently. Sprinkle the cheddar on top.
- Sprinkle the 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.