Did you know a single serving of old fashioned tuna casserole has 961 calories? This dish is more than just a comfort food. It’s a classic that has been loved for decades.
This recipe has been a favorite in American homes for years. It’s quick to make, ready in just 45 minutes. It’s perfect for families who need a filling meal fast.
The dish is simple yet satisfying. You need just a few ingredients like egg noodles, tuna, and cream of mushroom soup. Add frozen peas, cheese, and a cracker topping for a meal that’s both tasty and nostalgic.
Are you ready to try this classic tuna casserole? Let’s explore its history and learn how to make it in your kitchen.
The History and Heritage of Traditional Tuna Casserole
The classic tuna noodle bake has a rich history in American cuisine. It has been a staple on dinner tables for many years. It started as a practical meal but has become a cherished comfort food.
Mid-Century Origins and Evolution
The first tuna casserole recipes were published in 1930. Sunset Magazine from Kennewick, Washington, shared the first recipe, “Noodles and Tuna Fish en Casserole.” Campbell’s cream of mushroom soup, introduced in 1934, helped make this dish popular among American homemakers.
Why This Dish Became a Family Favorite
Tuna casserole became popular during World War II because of ingredient shortages. It was easy to make and required little cooking skill. Today, it’s a favorite, with over 2,500 variations on allrecipes.com.
From Grandma’s Kitchen to Modern Tables
This tuna noodle comfort food has come a long way. It started as a wartime necessity but is now a beloved family dish. It’s perfect for potluck gatherings and is a big part of Midwestern “hotdish” culture. Its ability to adapt has kept it a comforting, nostalgic meal.
| Aspect | Detail |
|---|---|
| First Known Recipe | 1930, Sunset Magazine |
| Key Ingredient Introduction | Campbell’s cream of mushroom soup, 1934 |
| Popularity Peak | World War II era |
| Modern Variations | Over 2,500 on allrecipes.com |
| Cultural Significance | Staple in home economics, potluck favorite |
Essential Ingredients for Old Fashioned Tuna Casserole
I love making old fashioned tuna noodle casserole. It’s a comforting dish that brings back memories of family dinners. The best old fashioned tuna noodle casserole starts with the right ingredients. Let’s break down what you need to create this classic dish.
Selecting the Right Tuna and Noodles
For the best results, use 12 ounces of wide egg noodles and two 5-ounce cans of tuna. I prefer chunk light tuna for its mild flavor, but solid white albacore works too. Cook the noodles according to package instructions before adding them to your casserole.
Cream Soups and Dairy Components
The creamy base of an old fashioned tuna casserole with cream of mushroom soup is key. Use two 10.5-ounce cans of cream of mushroom soup and 1/3 cup of milk. For extra richness, add 1 cup of shredded cheddar cheese and 2 tablespoons of melted butter.
Vegetables and Seasoning Options
Include 8 ounces of frozen peas and one 6.5-ounce can of sliced mushrooms for texture and flavor. Season with 1/2 teaspoon of salt and 1 teaspoon of pepper. You can adjust these to taste.
Topping Variations: From Chips to Crackers
The classic topping for old fashioned tuna noodle casserole is 1 cup of crushed buttery crackers, like Ritz. This adds a delightful crunch to every bite.
| Ingredient | Amount |
|---|---|
| Wide egg noodles | 12 ounces |
| Canned tuna | 10 ounces (2 cans) |
| Cream of mushroom soup | 21 ounces (2 cans) |
| Milk | 1/3 cup |
| Shredded cheddar cheese | 1 cup |
| Frozen peas | 8 ounces |
| Crushed buttery crackers | 1 cup |
| Melted butter | 2 tablespoons |
Step-by-Step Preparation Method
Making a classic old fashioned tuna noodle casserole is simple. I’ll show you how to make it perfect every time.
Preparing the Noodle Base
First, cook 12 ounces of wide egg noodles in boiling water for half the time on the package. This keeps them al dente. Drain and set aside.
Creating the Creamy Sauce
In a large bowl, mix 15 ounces of cream of mushroom soup with 1 cup of milk. Add 15 ounces of drained, flaked tuna. Season with 1/2 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes.
Assembly and Layering Techniques
Combine the creamy sauce with the cooked noodles. Add 1/2 cup each of diced red and green bell peppers, and celery for extra nutrients. Layer half the mixture in a greased casserole dish, sprinkle with 1/2 cup of cheese, then repeat.
Baking Instructions for Perfect Results
Top your casserole with a mix of 3/4 cup panko bread crumbs and 2 tablespoons melted butter. Bake at 400°F for 30 minutes until golden and bubbly. Let it rest for 5 minutes before serving. This recipe makes 6 servings of creamy tuna casserole.
| Ingredient | Amount |
|---|---|
| Wide egg noodles | 12 oz |
| Cream of mushroom soup | 15 oz |
| Canned tuna | 15 oz |
| Milk | 1 cup |
| Cheese | 1 cup |
| Panko bread crumbs | 3/4 cup |
Tips for the Perfect Vintage Tuna Bake
I’ve found a few secrets to making the best tuna noodle casserole. First, don’t overcook the noodles. They’ll soften more in the oven. Cook them 2-3 minutes less than the package suggests.
For frozen peas, I have a clever trick. I put them in a colander and pour hot noodles over them. This thaws the peas fast without making them mushy.
To make it extra creamy, I add a dollop of sour cream to the cream of chicken soup. This adds a nice tang. For seasoning, I sprinkle in salt and pepper to taste. Don’t be shy with the pepper – it really enhances the flavors.
The topping is essential for that classic crunch. I use crushed potato chips, but you can try panko breadcrumbs or crushed crackers too. They all work great. Just add them right before baking to keep them crispy.
- Use solid white albacore tuna for more omega-3s
- Grate your own cheese for better melting
- Bake at 350°F for 30 minutes covered, then 10-15 minutes uncovered
- Make ahead and freeze without the topping for busy nights
With these tips, your vintage tuna bake will be a hit. It’s comfort food at its best, perfect for feeding a family or meal prepping for the week.
Conclusion
I’ve shared the secrets of making a classic old fashioned tuna casserole. It’s a timeless comfort food great for busy weeknights. This easy recipe uses chunk light tuna, egg noodles, and cream of chicken or celery soup.
The dish’s beauty is in its simplicity. It only takes 20 minutes to prepare and 25 minutes to bake. You’ll get a meal for about 3 people. Each serving has 533 calories, 32g of protein, and 21g of fat.
Remember, cooking the egg noodles al dente is key. This keeps them from becoming mushy. Adding 2 cups of peas or broccoli boosts nutrition. This vintage tuna bake is perfect for families or meal prep.
FAQ
What makes a tuna casserole “old fashioned”?
An “old fashioned” tuna casserole is a classic recipe from the mid-20th century. It has canned tuna, egg noodles, and cream of mushroom soup. It also has a crunchy topping like potato chips or breadcrumbs.
Can I use a different type of pasta instead of egg noodles?
Yes, you can use other pasta shapes instead of egg noodles. Penne, rotini, or fusilli work well. Just make sure to cook the pasta al dente.
How can I make my tuna casserole creamier?
Add sour cream, cream cheese, or extra milk to make it creamier. Using cream of mushroom soup or other cream soups can also help.
What are some good vegetable additions to tuna casserole?
Add frozen peas, diced onions, sliced mushrooms, and diced celery. Bell peppers, carrots, or broccoli florets are also good for extra nutrition and flavor.
Can I prepare tuna casserole ahead of time?
Yes, you can assemble it up to 24 hours before baking. Let it sit at room temperature for 30 minutes before baking.
What’s the best way to reheat leftover tuna casserole?
Reheat it covered with foil in a preheated oven at 350°F (175°C) for 20-25 minutes. This method keeps the topping crispy.
Can I freeze tuna casserole?
Yes, it freezes well. Prepare it but don’t bake. Freeze for up to 3 months. Thaw overnight before baking, adding extra time if needed.
What can I use instead of cream of mushroom soup?
Use cream of chicken soup, cream of celery soup, or a homemade white sauce. Low-fat or reduced-sodium soups are good for a lighter option.
How do I prevent my tuna casserole from being too dry?
Use enough liquid in your sauce. Don’t overcook the pasta. Cover the dish with foil for part of the baking time. Add extra milk or broth if needed.
What’s the best type of tuna to use for tuna casserole?
Chunk light tuna in water is a good choice. It has a mild flavor and flakes easily. Solid white albacore tuna is also good for a firmer texture and stronger flavor. Drain the tuna well before adding it.
Old Fashioned Tuna Casserole
Ingredients
- Wide egg noodles – 12 ounces
- Canned tuna – 10 ounces 2 cans
- Cream of mushroom soup – 21 ounces 2 cans
- Milk – 1/3 cup
- Shredded cheddar cheese – 1 cup
- Frozen peas – 8 ounces
- Crushed buttery crackers e.g., Ritz – 1 cup
- Melted butter – 2 tablespoons
Instructions
- Preheat oven to 400°F (200°C).
- Cook the egg noodles for half the recommended time on the package to keep them al dente. Drain and set aside.
- Prepare the creamy sauce by mixing the cream of mushroom soup, milk, and drained, flaked tuna in a large bowl. Season with salt, black pepper, and crushed red pepper flakes.
- Combine ingredients by stirring in the cooked noodles, frozen peas, and half the cheese.
- Assemble the casserole by layering half of the mixture into a greased casserole dish. Sprinkle with half of the remaining cheese, then add the rest of the noodle mixture and top with the remaining cheese.
- Prepare the topping by mixing the crushed crackers with melted butter. Sprinkle over the top of the casserole.
- Bake for 30 minutes or until golden and bubbly.
- Let it rest for 5 minutes before serving.
Notes
- Noodles: Undercook the noodles slightly, as they will continue to soften while baking.
- Vegetable Additions: Try adding diced bell peppers, mushrooms, or celery for extra texture and flavor.
- Topping Variations: Instead of crackers, use crushed potato chips, panko breadcrumbs, or French-fried onions for different textures.
- Make-Ahead Tip: Assemble the casserole without the topping and freeze it for up to 3 months. Add the topping before baking.
- Reheating Instructions: Reheat leftovers in a 350°F (175°C) oven for 20-25 minutes, covered with foil to retain moisture.
