Old Fashioned Tuna Noodle Casserole
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Old-fashioned tuna noodle casserole brings back the comforting vibes of home-cooked meals, evoking memories of cozy family dinners and warm kitchens filled with delicious scents. This dish is not just a meal; it’s a tradition for many, often gracing tables at potlucks, busy weeknights, or any time you need a quick, hearty option. You’ll appreciate how this delightful blend of creamy tuna and tender noodles creates warmth that wraps around you like a favorite old sweater.
Why You’ll Love This Dish
There are countless reasons to whip up this nostalgic casserole. First and foremost, it’s incredibly quick to prepare—perfect for those moments when you need to put a meal on the table in no time. This recipe is also budget-friendly, using pantry staples and ingredients that are often on hand, making it an ideal choice for families or anyone looking to stretch their grocery budget.
“The ultimate comfort food! Tastes just like Mom used to make, and everyone in the family devoured it!”
With minimal effort, you can create a dish that’s both satisfying and delicious. Moreover, it’s kid-approved! Trust me—little ones will love the cheesy, creamy goodness combined with the crunchy potato chip topping. Whether it’s a weeknight dinner, a family brunch, or even a casual gathering with friends, this casserole is sure to please.
Step-by-Step Overview
Preparing old-fashioned tuna noodle casserole is straightforward, making it accessible for cooks of all skill levels. You’ll be combining creamy ingredients, mixing in your favorite proteins, and topping it off with a delightful crunch. In just a few simple steps, you’ll have a casserole that’s ready to be baked and enjoyed!
Gather Your Ingredients
Before we dive into the cooking process, here’s what you’ll need for this creamy, savory feast:
- 12 ounces wide egg noodles (slightly undercooked)
- 1/2 cup yellow onion, diced
- 2 tablespoons butter
- 12-ounce can solid white albacore tuna, drained
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup peas
- 1 cup crushed potato chips
Feel free to switch up the ingredients based on your dietary preferences or what you have available; for example, substituting the tuna with chicken for a different flavor.
Directions to Follow
- Preheat your oven to 350 degrees F and spray a 9×13 baking dish with non-stick cooking spray.
- Bring a pot of salted water to boil and cook the wide egg noodles until they’re slightly undercooked (about 2 minutes less than the package instructions). Drain them thoroughly.
- In a skillet over medium heat, melt the butter and sauté the diced onions until they turn tender and fragrant.
- In a large bowl, mix together the condensed cream of mushroom soup, mayonnaise, sour cream, milk, salt, and pepper. Add in the sautéed onions and combine well.
- Next, fold in the drained tuna, peas, and shredded cheddar cheese until everything is evenly coated.
- Gently incorporate the undercooked egg noodles until they’re well mixed into the creamy sauce.
- Pour the entire mixture into the prepared casserole dish and top with crushed potato chips for added crunch.
- Bake in the preheated oven for about 30 minutes, or until it’s heated through and bubbly.
Best Ways to Enjoy It
Serving a delicious casserole is an art in itself! To elevate your presentation, try garnishing with fresh herbs like parsley or chives for a pop of color. Pair your casserole with a light side salad dressed with vinaigrette, or serve it alongside green beans for a balanced plate.
Keeping Leftovers Fresh
After the meal, storing leftovers properly is key to enjoying this dish again. Allow the casserole to cool to room temperature before covering it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to three days. If you want to keep it longer, this casserole freezes beautifully—just ensure it’s in an airtight container and consume within three months for optimal taste.
Helpful Cooking Tips
For the best results, consider these pro tips:
- When cooking the egg noodles, make sure they’re undercooked to avoid mushiness after baking.
- If you prefer a little kick, add some diced green chilies or jalapeños to the mixture.
- For a more gourmet touch, use a blend of cheeses such as Monterey Jack or Gouda.
Creative Twists
Feel free to have fun with this recipe! Try adding cooked bacon or ham for a smoky flavor, or use rotisserie chicken instead of tuna for a shortcut. Consider using broccoli or spinach in place of peas for an extra veggie boost, ensuring every bite is packed with nutrients.
Your Questions Answered
What is the prep time for this casserole?
Preparing this old-fashioned tuna noodle casserole takes about 15 minutes, and baking it adds another 30 minutes, so you’re looking at around 45 minutes from start to finish.
Can I use fresh vegetables instead of frozen peas?
Absolutely! Fresh peas, spinach, or even sautéed bell peppers work wonderfully. Just be sure to cook them slightly before mixing them in.
Is it safe to freeze leftover tuna noodle casserole?
Yes! Just ensure to store it in an airtight container when frozen. It can maintain its quality for up to three months, and you can reheat it directly from the freezer.
This old-fashioned tuna noodle casserole is not just a meal; it’s a cozy hug on a plate, showcasing how simple ingredients can create something truly comforting. Whether you’re making it for a family gathering or just for yourself, it’s a classic dish that never disappoints. Enjoy!
Old-Fashioned Tuna Noodle Casserole
Ingredients
Method
- Preheat your oven to 350 degrees F and spray a 9x13 baking dish with non-stick cooking spray.
- Bring a pot of salted water to a boil and cook the wide egg noodles until they're slightly undercooked, about 2 minutes less than package instructions. Drain thoroughly.
- In a skillet over medium heat, melt the butter and sauté the diced onions until tender and fragrant.
- In a large bowl, mix together the condensed cream of mushroom soup, mayonnaise, sour cream, milk, salt, and pepper. Add in the sautéed onions and combine well.
- Fold in the drained tuna, peas, and shredded cheddar cheese until everything is evenly coated.
- Gently incorporate the undercooked egg noodles until they're well mixed into the creamy sauce.
- Pour the entire mixture into the prepared casserole dish and top with crushed potato chips.
- Bake in the preheated oven for about 30 minutes, or until heated through and bubbly.
