Old Fashioned Tuna Casserole
This classic tuna casserole is a comforting, nostalgic dish that has been loved for generations. Made with simple ingredients like egg noodles, canned tuna, cream of mushroom soup, and a crunchy cracker topping, it’s an easy-to-make, filling meal perfect for family dinners.
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.