My youngest asked for tuna casserole tonight! It’s been a long time since I made this so I browsed a few cookbooks and ended up with following the basic recipe in Joy of Cooking: 75th Anniversary Edition – 2006, which is really a great source of all kinds of great recipes, even old fashioned casseroles! (I was surprised to see our favorite King Ranch Chicken in here as well!). I used to make this with crushed potato chips on top, but we had some crackers about to go stale so I crushed them up instead and mixed with some Parmesan cheese and melted butter. Yum. This recipe called for a smaller tuna to noodle ratio than I was used to, but it’s quite good. If you need to stretch it out though you could easily add more noodles.
Tuna Noodle Casserole
- 4 oz of egg noodles
- 2 7- oz cans of tuna drained
- 1 1.5 oz can cream of mushroom soup
- 3/4 cup of milk
- 2 cups cooked egg noodles 4 oz uncooked
- 1 cup frozen peas
- 1/4 cup canned pimentos
- 2 Tbs chopped green onions
- 1 tsp Worcestershire sauce
- 1/2 cup cracker crumbs or bread crumbs
- 1/3 cup grated Parmesan
- 2-3 Tbs melted butter
- Cook 4 oz of egg noodles to make 2 cups cooked noodles, and drain. While they're cooking you can mix together the rest of the casserole.
- Drain the tuna and put it in a large bowl. Use a fork to break it up into small chunks. Mix in the soup, milk, cooked noodles, peas, pimentos (or substitute minced red bell pepper), onions, and Worcestershire sauce.
- Put the casserole mix into a shallow 1 1/2 or 2 qt baking dish, greased.
- Mix together the bread or cracker crumbs, cheese and butter. (Or use crushed potato chips!). Spread the crumb mixture on top, then bake uncovered at 375 F for 25 -35 minutes.