This old fashioned tuna casserole is an easy comfort meal to make. This easy vintage recipe uses common pantry items.
Keyword Old Fashioned Tuna Casserole
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Two Pink Peonies
9 x 13 inch casserole dish
12ounceswide egg noodles
2canstuna in water (drained)about 5 ounces each
2canscream of mushroomabout 10.5 ounces each
1cansliced mushrooms (drained)about 6.5 ounces
⅓cupmilkI used whole milk but 2% will also work
1cupshredded cheddar cheese
1cupcrushed buttery crackerssuch as Ritz
salt and pepperto 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. Set a side to 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.
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.