Table of Contents
Introduction :
It’s not fancy. It’s not trendy. But it shows up when you need it. On tired nights.
Snowy evenings. Sundays when nothing else makes sense. Tuna casserole
is humble. Creamy. Cheesy. Crunchy on top. It tastes like grandma’s kitchen.
Like 90s potlucks and old Pyrex dishes. And you know what? Sometimes,
that’s all you need.
History of the Tuna Casserole :
Tuna casserole or tuna mornay is a casserole primarily made with pasta or
rice and canned tuna. It is eaten in North America, Italy, Australia, Japan, and
Finland, and presumably elsewhere.
Born from postwar practicality. Canned soup. Canned tuna. Egg noodles.
Cheap, shelf-stable comfort. Popular in America around the 1950s. Moms and
church ladies made it a staple. Sometimes peas. Sometimes potato chips.
Always love. It wasn’t glamorous, but it fed a family. And now? It’s got retro
charm.
Ingredients(1X):
● 1 (12-ounce) package egg noodles
● 2 (10.5-ounce) cans condensed cream of mushroom soup
● 2 cups shredded Cheddar cheese, divided
● 2 (5-ounce) cans of tuna, drained
● 1 cup frozen green peas
● 1⁄2 (4.5 ounce) can sliced mushrooms
● 1⁄4 cup chopped onion
●1 cup crushed potato chips
Directions :
Step 1:
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg
noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
Step 2:
Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and
onion in a large bowl until well combined.
Step 3:
Transfer the mixture into a 9×13-inch baking dish..
Step 4:
Top the mixture with crushed potato chips and the remaining 1 cup of cheese.
Step 5:
Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.
Nutrition Facts (per serving) :
● Calories 595
● Fat 26g
● Carbs 58g
● Protein 32g
Storage:
● Fridge: Covered, it’ll last 3–4 days.
● Freezer: Freeze portions in airtight containers. Up to 2 months. Thaw
overnight in the fridge.
● Reheat: Oven or microwave. Add a splash of milk if it’s looking dry.
Serving :
Scoop it warm. Serve it with a simple salad or steamed green beans if you’re
feeling wholesome. Pairs great with iced tea, old sitcoms, and a quiet night
Feeds a crowd. Or just you, three nights in a row.
Conclusion:
Tuna casserole isn’t out to impress. It just wants to feed you. It’s comfort
without the drama. No fuss. Just warmth. A recipe passed down. Dented cans.
Old spoons. Familiar smells. Make it when you’re tired. Or homesick. Or when
it’s raining and you don’t want to think. It won’t let you down.
It’s great to share. Make it your own and enjoy this!
Also, I wrote an article about Cobb salad. In learn this article, you will learn how to cook homemade cobb salad.