TOP Reviews:
I use to make this dish back in the day when the family was young and we were short of cash…DH wanted this made with some homemade canned tuna fish that friends gave us…I did add lots of pepper and salt to help bring out the flavors…this was the first dish my daughter learned how to cook with her Daddy during a period when he was laid off from work…I got to come home from my job to a nice dinner prepared by my family…those where the good old days…so I prepared this for him last night…I had ran out of milk so I used sour cream mixed with the juice from the canned tuna to equal the 1/2 cup needed…he was a happy camper…thanks for sharing the recipe.
I add chopped onion to mine and it makes all the difference in the world. I don’t add salt but pepper is a must. I don’t always add cheese either. i do add extra tuna because it seems like the cans are either smaller or not as much meat in them…My husband tolerates it but I love it and sometimes it is a pleasant change from the meat and potatoes thing.
This is how my mom always made her Tuna Noodle Casserole. Sometimes instead of peas she would use frozen mixed veggies. I make it the same way. Sometimes I leave out the peas/mixed veggies because hubby complains when he sees veggies in his casseroles, sigh. He also complains when I put cheese on it because his ‘mom didn’t make it that way’, sigh. I love cheese on this and that’s how my mom made it so it’s a must for me esp. since I’m the one making it now =0)
Thanks for posting this. I haven’t made tuna casserole in many years and this is exactly how I remember it. I doubled it and skipped the cheese. We loved it so much that we ate almost the whole casserole (only 3 of us) in one sitting. This is a keeper!
INGREDIENTS
2 cans – about 6 ounces each, tuna packed in water, drained and flaked
2 cups hot cooked medium egg noodles, you can use ronzoni tricolor penne instead
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