$5 Dinner: Tuna Noodle Casserole
I have you to thank for this one. When we got to talking about the foods of our childhood, so many of you mentioned tuna noodle casserole. Growing up, this wasn’t a staple in my house––tuna macaroni salad, on the other hand, is another story––and I’m not even sure I’ve ever had this piece of Americana. So when you were all waxing poetic about your memories, I started to feel a little left out. How different would life be if I had grown up on this casserole classic? One wonders. One really, really wonders.
So I made this for supper on Wednesday night. It was creamy and comforting and a great bolster for a cold, already-dark-at-5pm evening. I washed it down with a malty Blue Point Toasted Lager, which I don’t think I have to tell you was the perfect accompaniment.
If budget weren’t such an issue, I would love to try this again with artichoke hearts, red pepper, and scallions. You know, fancy it up a bit. But with pocket change and a husband in favor of a low vegetable-to-creaminess ratio, this version did the trick. (“I could eat this every night,” he declared. “Even without the tuna.”) Besides, I’m not sure a gussied-up version would have put me in touch with such an illustrious and storied culinary tradition. I’m glad to have now joined the club.
Tuna Noodle Casserole
Serves 2-3
2 cups parboiled egg noodles
1 10-ounce can cream of mushroom soup
1/2 10-ounce box frozen peas
1 5-ounce can tuna, drained
1 small onion or shallot, chopped
1/3 grated parmesan cheese
Preheat oven to 375 F. In a large bowl, stir together noodles, soup, peas, tuna and onion or shallot. Spead evenly in a pie plate or small casserole dish. Bake for 35-40 minutes until hot and bubbly. Sprinkle parmesan on top and continue baking until melted and golden. Serve with beer and, wow, maybe some Ruffles potato chips? I might be losing my mind.
Claire: Yes!! I am making mine tomorrow. I should definitely add peas. My dad always made it with melted cheddar on top, rather than parmesan. And I love the Ruffles idea — class it up a bit?
1 year ago
You could even ditch the cheese and just top it with Ruffles. Now we might be on to something…1 year ago
Adrianna: I too was a Tuna Casserole virgin most of my life! I only had for the first time somewhere around the age of 22 or 23 and I was surprised to enjoy it. I agree whole heartedly with your choice of Blue Point Toasted Lager. The brewery is in my town actually and they do the best little happy hour free sampling ever. In the warmer weather they have tables and chairs set up behind the brewery and it’s so nice to bask in the sun drinking free beer samples and you always leave with a growler of something yummy.1 year ago
Melissa: omg…was just thinking about variations on a theme of this…though the “original” really is the loveliest, but it inspires to switch up the cheese or peas to include gruyere & yams or what have you! Love the ruffles idea too…I love topping my casseroles with the fried onions sold in big bags of the Indian section of our grocery store…can’t imagine how bad they are for me…1 year ago
Sarah: You must top tuna noodle casserole with crumbled potato chips–cheese and breadcrumbs are unnecessary. This is probably my favorite food in all the world…I like to add broccoli when I’m feeling virtuous. Thanks for sharing your first experience with it!1 year ago
Adrianna, See, I was just getting into this fall thing and then you go and start talking about drinking beer outside and it just makes me sad.
Melissa, Those fried onions sound so good.
Sarah, Yes, the casserole queen, Emily Farris, insists that we must put something crunchy on top. Next time I won’t deviate, I promise!1 year ago
Miranda M.: All I have to say is…YAY!1 year ago
deanne: Your tuna & noodles looks so pretty!!!1 year ago
Sarah J: I love this. My mom did cracker crumbs but my aunt used crushed potato chips. I think my mom also added a bit of jarred pimento sometimes.
Chow has a fun fancy version. I save that one for when i have time/money to fuss.1 year ago
MELISSA: Oh, I always have lemon, worcestershire sauce and sherry.1 year ago
Gail: Yummy…Great comfort food! Thanks!1 year ago
tami: i didn’t grow up eating tuna casserole – i’m not sure why we ate lots of other stuff like this. hmmm…
anyway, everything about this dish sounds delish except i don’t like peas. any ideas for a good subsitute?1 year ago
vanessa marie: Tuna noodle casserole wasn’t a staple in my house growing up either, but I’d be down to try it out sometime – it looks super yummy! And sounds amazing to wash it down with a good beer.
1 year ago
ruth@gracelaced: Sarah, tuna casserole was also absent from my Chinese-American dinner table growing up. I remember discovering tuna helper for the first time living on my own. I, too, wonder, what course my life would be on today, had I known the joys of crumble potato chips on this all-American fave.
1 year ago
Elizabeth: I am sitting in a pile of poems to grade right now and looking at this/thinking about making it for dinner tonight is EXACTLY what I need. Bring on the peas. Thank you!1 year ago
Christie: Comfort food at it’s best! I crush up Cheez-it crackers on top and pour a little butter over them. Makes a nice crispy topping.1 year ago
jiji: This is my first time commenting and I guess it shows how much I love tuna noodle casserole because it has prompted me to leave a comment. So, yes, I LOVE tuna noodle casserole. I have been known to eat it for lunch and dinner for days straight. I make mine w/greek yogurt and some spinach so I can feel a little less guilty
Love your blog and keep up the good work. Also, Susan Miller says this week is supposed to be MUCH better.
Then again, the bad days give us an excuse to drink wine in the bath tub!
xoxo1 year ago
kris: I always made this for my mom who hated to cook. I’d freeze it in aluminum tins for her. My husband thinks it’s disgusting so I haven’t eaten it since my mom passed 10 years ago – I do miss it.1 year ago
Rebecca: Trying to remember what my mother put in it; I think that it was egg noodles.. no peas (I hated them.. still do), and cheese on top!1 year ago