If there’s one dish that instantly transports me back to my childhood, it’s the classic tuna noodle casserole. I bet every mom in the country has made this delightful dish at some point.
The beauty of this recipe lies in its simplicity. With just a few basic ingredients like canned tuna, cream soup, egg noodles, and peas, you create a dish that’s greater than the sum of its parts. It’s pure comfort in every bite.
Feeling nostalgic, I decided to put my own spin on this timeless recipe. While I couldn’t part with the essential ingredients, I added a few twists to enhance the flavors. To make the sauce even creamier, I incorporated some mayo and sour cream. For an extra kick, I sprinkled shredded cheddar cheese. And as a finishing touch, I used a golden, crunchy topping made with crushed potato chips and French-fried onions.
When you take a spoonful of this revamped casserole, it’s like reliving your fondest childhood memories, only better.
Can I use different cream soups?
For this recipe, almost any type of condensed cream soup works. Some people like to mix cream of chicken and cream of celery for a slightly different, yet equally delicious variation.
Can I substitute tuna with canned chicken?
Absolutely! If you don’t have tuna on hand, you can use canned chicken, shredded chicken, or even cubed chicken as a replacement.
Can I make and freeze tuna casserole in advance?
Definitely! You have two options:
Make the casserole ahead of time and refrigerate it for a couple of days. Just remember to add the toppings right before baking. Increase the cooking time by about 7-10 minutes.
Assemble the casserole without the toppings, wrap it tightly with plastic wrap, then foil, and freeze it for up to 3 months. When you’re ready to cook, defrost the casserole overnight in the refrigerator. Add the toppings and increase the cooking time by 7-10 minutes.
Classic Tuna Noodle Casserole Recipe
- Egg noodles
- 2 cans of cream of mushroom soup
- Sour cream
- Salt and pepper
- Shredded cheddar cheese
- Canned albacore tuna
- Crushed Ruffles chips
- French fried onions
- Preheat the oven to 350 degrees F and position the oven rack in the middle. Boil the egg noodles and cook them al dente (slightly undercooked as they will cook more in the oven). Drain and set aside.
- In a large bowl, mix the cream of mushroom soup, sour cream, mayonnaise, salt, pepper, cheese, and milk. Fold in the tuna, cooked egg noodles, and peas.
- Grease a casserole dish with cooking spray and transfer the mixture into it. Top with crushed chips and French fried onions.
- Bake at 350 degrees for about 20-30 minutes until the top turns golden brown.
Serve this heavenly classic tuna noodle casserole and create new memories with every bite.