It’s a classic for a reason.
If I had to name one dish that takes me right back to my childhood, I’d have to go with the classic tuna noodle casserole. Yeah, you know the one I mean. Is there any mom in the country that didn’t make this?
The ingredients are so simple – canned tuna, cream soup, egg noodles, peas – but when you put them all together, somehow the whole is so much more than the sum of the parts. It just all blends together into a magical dish of pure comfort.
So lately, I got to feeling nostalgic for those days, and I decided it was time to put my own spin on this classic recipe. I didn’t mess with the basic ingredients, because those are must-haves, but I added a few little tweaks.
Some mayo and sour cream to make the sauce even creamier. Some shredded cheddar to give it an extra kick. And a golden, crunchy topping of equal parts crushed potato chips and French-fried onions that makes the perfect finishing touch.
Dig into a bowl of this, and it’s like tasting all your favorite childhood memories – only better.
Can I use cream of chicken or cream of celery instead?
- For this recipe, you can use almost any type of condensed cream soup. I have heard of some folks mixing one can of cream of chicken and one can of cream of celery. Each will offer a slightly different, but yummy variation.
I only have canned chicken on hand. Can I use that instead?
- Of course! You can replace the tuna with canned chicken, shredded chicken, or cubed chicken.
Can Tuna Casserole Be Made Ahead and Frozen?
- You betcha! You can do both! Make this ahead of time and refrigerate to use within the next couple days… OR freeze it for later use.
- If you are going to refrigerate and use soon, You will want to skip placing the toppings on until you are ready to bake. Once you are ready to bake, just add on about 7-10 more minutes to your cooking time.
- If you would like to freeze this casserole before cooking for a later date, assemble casserole. I would skip the toppings until you are ready to cook it. Wrap it in plastic wrap and then foil. This will make sure it is sealed well. Freeze for up to 3 month. When you are ready to cook, let your casserole defrost overnight in the refrigerator. Top with topping and sdd 7-10 extra minutes to your cooking time
Classic Tuna Noodle Casserole
INGREDIENTS YOU WILL NEED:
- egg noodles
- 2 can of cream of mushroom
- sour cream
- shredded cheddar cheese
- canned albacore tuna
- ruffles chip, crushed
- french fried onions
- Preheat oven to 350 degrees F and set oven rack to the middle. Boil egg noodles, and cook noodles al dente (slightly undercooked. they will cook more in the oven). Once cooked, drain and set aside.
- Mix the cream of mushroom, sour cream, mayonnaise, salt, pepper, cheese and milk together in a large bowl.Fold in the tuna, followed by the cooked egg noodles and peas.
- Place in a casserole dish, sprayed with cooking spray. Top with crushed chips and french fried onions.
- Cook at 350 degrees for about 20-30 minutes, just until the top starts to golden brown.
Classic Tuna Noodle Casserole
- 12 oz egg noodles
- 2 cans 10 3/4 oz cream of mushroom
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/3 cup milk
- 12 oz albacore tuna in water drained
- 1 cup peas
- 1 cup ruffles chip crushed
- 1 cup french fried onions
- Preheat oven to 350 F and set oven rack to the middle. Boil egg noodles, and cook noodles al dente (slightly undercooked. they will cook more in the oven). Once cooked, drain and set aside.
- Mix the cream of mushroom, sour cream, mayonnaise, salt, pepper, cheese and milk together in a large bowl.
- Fold in the tuna, followed by the cooked egg noodles and peas.
- Place in a casserole dish, sprayed with cooking spray. Top with crushed chips and french fried onions. Cook at 350 degrees for about 20-30 minutes, just until the top starts to golden brown
- green beans