Our Good Ol’ Tuna Noodle Casserole is a comforting classic that first become popular in the 1950s. Our version has the same mouthwatering flavors, but we’ve added a few shortcuts, so that you have more time to spend with the family. This tuna noodle casserole has a nostalgic feel, and you might just find all those childhood memories coming to join you at the table.
What You’ll Need
1 (12-ounce) package wide egg noodles
2 (10-3/4-ounce) cans cream of mushroom soup
1Â 1/2Â cups milk
1 (12-ounce) can solid tuna in water, drained and flaked
1 cup shredded Swiss cheese
1 (13-ounce) package frozen peas
2 tablespoons butter, melted
1/2Â teaspoon salt
1/4Â teaspoon black pepper
1 cup French-fried onions
What to Do
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Prepare noodles according to package directions; drain.
In a large bowl, combine soup and milk; mix well. Add noodles, tuna, Swiss cheese, peas, butter, salt, and pepper. Pour mixture into prepared baking dish then top evenly with French-fried onions.
Bake 30 to 35 minutes or until bubbly and heated through. Serve immediately.
Test Kitchen Tip
When it comes to the tuna, we think this is best with white solid tuna packed in water. It seems to give it the freshest taste. Yes, it’s a bit more expensive, so if you prefer, chunked in oil will work. The choice is yours.