Tuna Noodle Casserole – A 50’s Classic
Tuna Noodle Casserole – A 50’s Classic a throwback Recipe from the 50s made popular by Campbells Soup®
Fast, Economical, and appealing Baked Tuna and Creamy Pasta Recipe, that brings a lot of Nostalgic memories for many!
The Recipe Intro↓ has related links, more information on the origin of the recipe, and the same Recipe Video. If you’d like to check it out.
♦Prep time:
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Egg Noodles or Pasta of Choice (I like to use colorful pasta spirals) | 375 gms | |
| Tuna (Flakes in oil or water, but drain and press the tuna well to remove the water/oil completely. This is to prevent the fishy taste from overtaking your casserole dish) | 2 cans | |
| Yellow Onion (Vidalia), chopped | 1/4 cup | |
| Cream of Mushroom or Cream of Chicken Soup | 2 cans | |
| Canned Mushrooms, sliced | 1/2 cup | |
| Shredded cheese, divided (Use Mild cheddar or a combination of Mozzarella Cheddar and Parmesan) | 2 cups | |
| Green Peas, thawed | 1/2-1 cup | |
| Fresh Parsley, finely chopped | 2-3 Tbsp Light Soy Sauce | |
| Plain potato chips, crushed | 2-3 cups | |
| Freshly cracked pepper, and salt | As needed |
Method:
- Preheat oven to 220°C/ 425°F.
- Add the pasta to a pot of boiling water with 1 tsp of salt. Cook for 8-10 minutes till al dente, or slightly softer, if you like it that way. Drain the pasta.
- Remove all the oil or water from the tuna and add to a large mixing bowl. Also add the chopped onion, sliced mushroom, thawed green peas, canned soup, parsley, and 1 cup of shredded cheese. Mix everything well together, till the soup coats all the ingredients evenly. Add coarse black pepper to taste and salt only if required.
- Transfer this filling to an appropriate-sized deep casserole dish. Add a good layer of crushed potato chips on top. And finally, scatter the remaining one cup of shredded cheese over the top.
- Bake in the preheated oven for 15-20 minutes( Oven timings may vary). Just bake till the top is bubbly and slightly colored. Don’t over-brown the cheese on top.
- Serve with a fresh mixed salad and if you are like my family, you will like to pass the ketchup.
Tuna Noodle Casserole – A 50’s Classic
Notes:
- I used Vegeroni Pasta Spirals in this recipe, it gives a good texture and color.
- Although tuna flakes or tuna chunks may be used, if you are using chunks, it’s better to break them up so they mix well into the casserole.
- 1 can of tuna – is 150 gms Net weight.
- Use canned mushrooms. This is one recipe where canned mushroom works!
- Don’t skip the green peas, that burst of sweetness, is great in a tuna casserole. Use only 1/2 cup if you prefer less.
- If you don’t have the canned soup, homemade white sauce or bechamel sauce may be used. You can check out the bechamel sauce in this recipe.
- Potato chips may be replaced with salted cracker crumbs or bread crumbs but the potato chip chees
Key Ingredients: Tuna, Pasta, Condensed Cream Soup, Cheese, Onion, Mushroom, Peas, Parsley, Potato Chips, Salt, Pepper.
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