Tuna and Noodle Casserole: My Cozy Family Recipe Guide
Let’s Be Real — Tuna and Noodle Casserole Is Pure Nostalgia
Alright, so Tuna and Noodle Casserole… Where do I even start? Honestly, just the smell of it baking takes me straight back to my childhood kitchen, elbows-to-elbows with my brother arguing over Monopoly while Mom tried to keep dinner on track (usually with only one can opener to share – chaos!). I still remember the year she tried to fancy it up for a neighbor, but we all secretly liked the original better. Maybe it’s a bit old school, but, frankly, sometimes a big bubbly pan of tuna, noodles, and crispy bits on top is worth more than a stack of takeout menus. Anyway, enough meandering down memory lane — let me talk you through how I make the stuff nowadays (with one or two tweaks… I promise not to get too wild).
Why I Keep Making This (Even When It’s Hot Out)
I make this when I’ve gone to the store three times in a week and still forgot fresh chicken. Or when the weather just won’t pick a lane and I want comfort food, pronto. My family goes bonkers for this because it’s creamy, cheesy, and the crunchy bits on top somehow vanish immediately (seriously, who’s eating them all? Dad, looking at you…). My only real struggle was getting the noodles to not get too mushy — you know how some recipes have you practically boiling them to mush? Actually, I’ve found undercooking them just a little like, a smidge, fixes most of that. Winning!
Here’s What You’ll Need (Plus My Oddball Subs)
- 300g egg noodles — sometimes I use spiral pasta if it’s all I have
- 2 cans of tuna in water (around 180g each) — my granny swore by the oil-packed kind; I think any tuna will do fine
- 1 can (approx. 300ml) cream of mushroom soup — you could swap this for cream of celery if you want to be adventurous (or desperate, which is just as likely)
- 1/2 cup milk — whole milk goes creamier but whatever you’ve got works
- 1 cup frozen peas — or a handful of whatever veg you fancy; corn sometimes makes a surprise cameo here
- 1/2 cup grated cheddar cheese — more is, in my opinion, always justified but not strictly necessary if you’re running low
- 1/2 small onion, finely diced — skip if you’re not an onion person
- 1/2 teaspoon black pepper — though I sort of eyeball it
- 1/4 cup breadcrumbs or a crushed handful of potato chips — chips feel a bit wrong but, uh, they taste right
- Salt — to taste, but careful if your soup is salty already
Bringing It All Together: My Not-So-Perfect Steps
- First, set your oven to 190°C (or 375°F for my American mates). Get a medium casserole dish — I’ve used a cake pan in a pinch, honestly, no one’s ever noticed.
- Boil your noodles until just shy of done — I’d say a minute less than the package says. This is where I sometimes forget what I’m doing and overcook them (don’t be me!). Drain and set aside.
- Meanwhile, grab a big bowl and, if your kitchen’s like mine, hunt for the right spoon. Mix together the tuna (don’t stress about draining it perfectly, a little extra liquid just makes it saucier), the canned soup, milk, onion, peas, cheese, and pepper. Stir til it’s all one big happy mess.
- Now, tip in your noodles and gently fold so they don’t turn to mush (I always break a few — hey, that’s life).
- Pour it all into your dish and do your best to spread it evenly. Sprinkle breadcrumbs or potato chips on top (trust me, this is the good part).
- Bake uncovered for 25-30 mins until it’s bubbling and the top is delightfully crisp. This is where I sneak a forkful if no one’s looking, but that’s just between us.
Things I’ve Learned (Sometimes The Hard Way)
- If you make this with fancy pasta, it sometimes gets weirdly rubbery. Stick with cheap egg noodles for best results.
- Letting it sit for a bit before serving makes it slice better, but we’re usually too impatient for that in my house.
- If you forget the cheese, it’s still edible, but why would you do that to yourself?
How I’ve Played Around With It (And Goofed Up Once)
- Added chopped broccoli once — turned out surprisingly good. The kids didn’t even notice. Ha!
- Tried with canned salmon instead of tuna, but honestly, it tasted a bit too fishy for us
- I’ve swapped frozen peas for diced carrots (because that’s all we had) and… well, it works, but peas pop better
Don’t Stress About Fancy Equipment. Really.
You technically want a proper casserole dish; I’ve used baking tins, Pyrex, even a big oven-proof skillet when camping. If it holds everything, it’ll do. Mixing bowls: any big bowl works — I used a stockpot when everything else was in the dishwasher. Improvise! This guide at Simply Recipes has nice ideas for make-do cookware too.
Leftovers? Well…
Yes, you can store it: just cover with foil or pop into a lidded container, it’ll keep a couple of days in the fridge (though honestly, in my house it never lasts more than a day!). I think it actually tastes better reheated the next day, especially with an extra sprinkle of cheese on top. Freezes alright, but sometimes the noodles get a bit funky. If you want to read up, here’s a great article that explains what does and doesn’t freeze well.
This Is the Best Way to Serve It (In My Not-So-Humble Opinion)
Honestly, just a big scoop on a plate is fine. Dad likes his with a blob of ketchup (not my thing, but I don’t judge). I love to serve it with a green salad if I’m feeling fancy — but usually it’s just some buttered peas on the side and we call it a meal. Sometimes, if it’s Saturday, a slice of buttered bread for proper carbo-loading. My cousin likes it cold, straight from the fridge — odd, but not bad.
Lessons Learned By Messing Up (So You Don’t Have To)
- I once tried to skip the baking step, thinking a quick zap in the microwave would do the job — nope, ended up with a soggy disappointment (don’t do it!).
- Rushing the crunchy-topping step just leads to pale, limp chips. Let it brown, even if you’re hangry.
FAQ: Stuff People Actually Ask Me
- What’s the best noodle type? Egg noodles, hands down. Macaroni works, but it’s not quite right, if you ask me.
- Can I make this ahead? Yup! Assemble, then stick in the fridge, covered. Bake when you’re ready (add 5-ish minutes extra bake time if it’s cold form the fridge).
- Do I have to use canned soup? I mean, it’s easiest, but if you’ve got time, you can make your own white sauce. Here’s a decent homemade version: bechamel recipe. Actually, I find it works better if you make it a bit thicker.
- Can I double the recipe? You can, though it took me a few tries to not overfill the dish. Maybe try two pans instead of one huge one.
- Do the kids eat it? Honestly? When there’s cheese and crunchy stuff on top, they barely notice the tuna — so yes! But, on second thought, picky toddlers may spot the peas. Worth a shot though.
Oops, I just realized I forgot to mention — I once stubbed my toe fetching noodles from the pantry. Completely unrelated, but still, beware of rogue kitchen chairs. Anyway, that’s how I make Tuna and Noodle Casserole — let me know if you wing it with different veggies or toppings, I’m always curious what other people do!
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp unsalted butter, melted
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 2-quart casserole dish.
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2Cook the egg noodles according to package instructions. Drain well and set aside.
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3In a large bowl, mix together the cooked noodles, tuna, peas, cream of mushroom soup, milk, and shredded cheddar cheese. Season with salt and pepper.
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4Transfer the mixture to the prepared casserole dish and spread evenly.
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5In a small bowl, combine breadcrumbs and melted butter. Sprinkle the mixture evenly over the casserole.
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6Bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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