Tuna Casserole—you either love it or you don’t. My husband loves it, but the rest of the family would rather have just about anything else for dinner. Here is a Brief History of Tuna Casserole as well as a recipe for “Fancy” Tuna Casserole with White Sauce. For those who want a simpler version, try the recipe below. David’s mom made it for his family back in the late 60’s and early 70’s.
Traditionally, the pasta in tuna casserole is egg noodles, but you can use whatever you have on hand—even macaroni or spaghetti will work as well as rotini or bowties. Try different flavors of soup. Mix up the vegetables. Add different cheeses. Add some shredded cheese into the casserole as well as on top. Use finely crushed breadcrumbs or French-fried onions instead of chips. Add your favorite spices. Add some sour cream with the soup. Use chunk light tuna or albacore. Make this recipe your own unique creation.
4 ounces wide egg noodles (slightly more than 2 cups)
1 (10.5 oz) can condensed cream of mushroom soup
½ cup milk
2 cans (5 ounces each) tuna in water, drained
½ cup grated cheddar cheese
1 cup potato chips, coarsely crushed
Optional: ½ cup frozen peas
Optional garnish: chopped fresh parsley
Preheat oven to 350°F. Grease a 1 ½ quart casserole dish; set aside.
Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente (about 5-6 minutes). Drain.
In a large bowl, whisk together condensed soup and milk. Gently stir in the cooked noodles, tuna, and peas (if using). Taste and season with salt and pepper, if necessary. Transfer mixture to prepared dish.
Sprinkle cheese on top, then crushed potato chips.
Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.