There are many reasons this casserole is a classic...it's comforting, easy to make, and oh so yummy!
cost per recipe: $5.48
Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Season the mixture with salt and pepper. Stir the bread crumbs and butter in a small bowl.
Bake for 20 minutes or until the tuna mixture is hot. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
Good base recipe but needs doctoring up.
I was a little surprised when the recipe didn't call for any spices but I made it as is though substituted French's fried onions for the butter and bread crumbs. I have to say they were by far the best part of the recipe. I have tried this recipe numerous times, exactly as is and with modifications. I've made it in the past with bread crumbs and also with crushed chips or crackers. I prefer the fried onions the best, the chips second . The actual casserole part was OK but when I heated up the large amount of left overs I added onion powder, garlic powder, salt and pepper and it was sooo much better. Delicious actually. And of course more fried onions. In the past I've used cream of mushroom soup and I think I may prefer that a little better as well but If you make this recipe with the cream of celery, I'd definitely recommend adding salt, pepper, onion powder and garlic powder along with topping it with the fried onions. Actually I recommend you add those things regardless. One other alight modification we did this time around that accidentally made it better also was we were out of canned tuna but had an abundance of flavored tunas in a package. I mixed a package of lemon tuna, two packages of hickory smoked and one of sweet and spicy. I wasn't sure how it would taste but we definitely preferred it. Especially the hickory smoked flavor. My husband is the tuna casserole lover (and I'm a Campbell's soup lover) which us why I keep trying to make this recipe work for our family. I think with these modifications I will make it again. But the recipe as is I don't enjoy.
Tuna & Noodle Casserole
I really liked this recipe as I have been making this for years. However, I have one "family secret ingredient" that I really like so much, so I am sharing this with all of you in hopes that many of you have been looking for one "special" ingredient or something to make this recipe really stand out and taste so much better! DO NOT USE THE BREAD CRUMBS FOR THE TOPPING! I USE FINELY SMASHED POTATO CHIPS and or crumbs you've been thinking what to do with them! I used "Ruffles Potato Chips". I put a couple hand fulls of the chips in a bag such as the empty noodle bag because its so sturdy. You can then use a rolling pin or your hands (because you don't have to put your hands inside the bag). I have been using potato chips since I got married over 40 some years ago. My mom used them ever since I can remember!
This is such a tweak-able recipe! I have been making this for 40 years, and my mom was making it for me before that! You can use some other pasta shape, soy milk, coconut milk, cream of mushroom soup or clam chowder, or a red sauce, chopped mushrooms-onions-garlic, hot peppers, artichoke hearts, salmon, clams, crab-flavored or lobster-flavored pollock flakes, pretty much anything you can imagine! Wheat germ or cooked quinoa or teff or mashed tofu or chick peas or shredded cheese instead of bread crumbs if you want more nutrition.
Easy and delicious!
Made this today and kids loved it!
I love this classic dish!! I ate it so much when I was pregnant with my son, my husband wouldn't go near it for years! Lol I add onions cubes velveeta cheese and use planko bread crumbs yum yum!!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.