Tuna Noodle Casserole
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Tuna Noodle Casserole (1950s Classic)
This creamy, comforting casserole was a staple in many households during the 1950s. Made with canned tuna, egg noodles, and a creamy mushroom sauce, it’s topped with crispy breadcrumbs for a satisfying crunch.
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Ingredients
12 oz egg noodles
2 cans (5 oz each) tuna, drained
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
2 tbsp butter, melted
Salt and pepper to taste
Directions
- Preheat oven to 375°F.
- Cook egg noodles according to package instructions; drain.
- In a large bowl, mix tuna, cream of mushroom soup, milk, peas, and cheese.
- Stir in cooked noodles and season with salt and pepper.
- Transfer to a greased baking dish.
- Mix breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25-30 minutes until bubbly and golden brown.
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