Tuna Noodle Casserole became popular in the 1950s and is still a favorite today. I grew up on this casserole, and so did my kids. It’s comforting, hearty, and easy to make.

Toppings vary. My mom always used crushed potato chips. I remember choking on them a few times and thinking it was a weird choice. But as I got older, I found out it’s actually pretty common. This recipe uses breadcrumbs, but if you prefer potato chips, Fritos, or even Cheetos, go for it.

Tuna Noodle Casserole (1950s Classic)

Recipe by Tammy Poppie

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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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