Tuna Noodle Casserole

Serves Six – Contains Fish, Dairy Optional

“The Great Depression and World War II played a significant role in the rise of tuna casserole’s popularity. Canned tuna was a readily available and inexpensive ingredient, making it an ideal choice for families on a tight budget. Additionally, the convenience of using pantry staples and canned goods during a time of food rationing further cemented tuna casserole as a go-to dish for home cooks. Over time, variations of the original recipe emerged, incorporating different ingredients and seasonings to suit evolving tastes and culinary trends.”

Tuna casserole is well known in the Midwest. Once introduced in the United States, the dish grew in popularity during World War 2. There were obvious reasons the dish was so popular; however, it was the affordability and pantry-friendly ingredients that drew many Americans to the dinner option. Many of these ingredients remain popular in pantries today for much the same reasons.

These pantry staples are both frequently donated and frequently requested food pantry items. Their ability to provide nutrient rich, affordable, and versatile ingredients allows donators to provide more items and those who may rely on them to prepare a variety of meals using the same few items. For many, this meal often provides a nostalgic and comforting feeling. The familiarity with the dish, the heat, and the memories of group gatherings such as potlucks provides a sense of calm.

Modify the basic ingredients to meet any dietary restrictions such as excluding the milk or using oat milk or using gluten-free noodles, as well as personal taste such as crushing potato chips over the top.

Getting Started

Ingredients

12 oz of egg noodles
2 cans of tuna (drained)
1 can (10.5 oz) of cream of mushroom soup
1 can od peas (drained)
1 cup of milk or 1/2 cup of evaporated milk (optional for creaminess)
1 cup of shredded cheese (optional
1/5 cup of breadcrumbs for topping (optional)
2 tbsp of butter or margarine (optional for topping)
salt and pepper to tase

Tools

Oven
Medium sized pot
Large bowl
Small Bowl
Baking Dish (9×13 in) recommended for his recipe)

Putting it Together

Cook the Noodles: Preheat the oven to 375° F (190° C). Bring a lightly salted (optional) pot of water to a boil and cook the egg noodles for 7-9 minutes. Drain and set aside.
Prepare the Mixture: In a large bowl, combine the cooked noodles, drained tuna, cream of mushroom soup, peas, and milk/condensed milk (optional). Mix until everything is evenly coated.
Season: Add salt and pepper to taste.
Assemble the Casserole: Transfer the mixture to a greased 9×13 in. baking dish. Spread evenly across dish.
Make the Topping (optional): In a small bowl, mix the breadcrumbs with the melted butter or margarine. Sprinkle the mixture evenly over the casserole.
Bake: Bake in the oven for 20-25 minutes or until the casserole is bubbly and the breadcrumbs are golden brown.
Serve: Let it cool for a few minutes before serving.

This dish is warm and filling. The serving size is modifiable, but the one provided for this recipe saves time through leftovers and provides for more people.

I’ve included a video that provides more tips for baking the Tuna Casserole using ingredients that can be easily modified to fit both personal and nutritional tastes.

Walter, Fred . “Tuna Casserole + a Recipe Video.” Mykitchencraze, 29 Jul. 2019, mykitchencraze.com/tuna-casserole/. Accessed 3 Nov. 2024.

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Tuna Noodle Casserole