The Classic Tuna Noodle Casserole

Prep Time: 60 mins | 4 Servings

This recipe needs no introduction. So instead, we’ll give a bit of a history lesson. While many people associate the classic tuna noodle casserole with Middle America and the quintessential 1950s household, it did, according to the internet, first appear as a recipe in a magazine some time in the 1930s from a resident of Kennewick, Washington. While we’ll never know who exactly came up with this beautiful dish, we are forever and ever grateful.

Bumble Bee Seafood

The Classic Tuna Noodle Casserole

Prep Time: 60 mins | 4 Servings

This recipe needs no introduction. So instead, we’ll give a bit of a history lesson. While many people associate the classic tuna noodle casserole with Middle America and the quintessential 1950s household, it did, according to the internet, first appear as a recipe in a magazine some time in the 1930s from a resident of Kennewick, Washington. While we’ll never know who exactly came up with this beautiful dish, we are forever and ever grateful.

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Ingredients

  • 2 cans or pouches (5 oz) Tuna, drained and flaked
  • 2 cups cooked medium egg noodles
  • 1 cup fresh or thawed frozen peas
  • 3/4 cup diced onion
  • 1 can (10 3/4 oz) cream of mushroom soup
  • 1 can (10 3/4 oz) cream of celery soup
  • 1/2 cup milk
  • 1/2 teaspoon ground black pepper
  • 1/4 pound (1 sleeve) saltine crackers, crushed
  • 1 cup shredded Parmesan cheese

Directions

Preheat oven to 375 degrees F.

Prepare pasta noodles according to package directions. Set aside.

Combine tuna, pasta, peas and onion. In a small bowl combine the mushroom and celery soups, milk and pepper. Pour over tuna pasta mixture and toss to combine.

Spread mixture evenly in a prepared 2-quart casserole and top with crushed saltines and cheese. Bake at 375 degrees F for 45 minutes or until golden brown.