This is a favorite Tuna Noodle Casserole Recipe of mine, created over 30 years ago. I tried a tuna recipe dish at some friend’s potluck and really enjoyed it. Later, after trying to find at least a similar recipe, I decided to create my own. Now tried and true by many, I am sharing it with my community here. And, no peas or bread crumbs like most of the recipes I found.
Most of all, I love it as it comes together easily, tastes great, and works really well for substitutions when necessary! All the soups can be substituted with your favorite creamy ones. Don’t like the cheese, leave it out! Or, change it for your own favorite cheese. No egg noodles? Use another favorite noodle, like mostaccioli or bowties. Have some fun with it!
Also, you can even remove the onions, but I have no idea why, as they make the dish. Of course, in my opinion anyway. But, do what you must and enjoy this dish, truly your way. The possibilities are almost endless. However, the below Tuna Noodle Casserole Recipe is my original creation. I hope you enjoy it as much as we do here!
Tuna Noodle Casserole Recipe
Although you can substitute in many ways with this versatile dish, the main stars are the Tuna and Noodles (of course, thus the name Tuna Noodle Casserole) with multiple soup bases. But, you choose your noodles and which soups suit you. Mix and match, if you want. Or, just stay true to my original recipe below, as you choose it to be.
Ingredients:
- 1 can cream of Celery soup
- 1 can cream of Mushroom soup
- 1 Large can of New England Clam Chowder
- 1 Large can of Tuna (preferably in water) or 2 small cans will work. (can substitute 1 can mushrooms)
- 1 cup French Fried Onions + a few to crunch on top of the casserole.
- ½ cup of grated Parmesan Cheese and ½ of that to go on top.
- 1 lb. package of large extra wide Egg Noodles. (my favorite)
- ¼ cup of milk, if you like, add in the soup mixture. It makes the casserole thinner. I usually add this if the soups I use seem on the thicker side. (depending on the brand you use)
NOTE: Add salt and pepper to taste or any other spices you like. Personally, I think there is plenty in the soup mixtures, so I don’t add extra.
Start by cooking noodles according to packaging. While noodles are cooking, in a separate saucepan, Put heat on medium. Then add the can of tuna, can of celery, can of mushroom soups and can of clam chowder. Stir. Add onions and cheese. You want to heat throughout.
When noodles are almost cooked to preference (el dente), drain and pour in a greased 9” X 13” pan, of your choice. Pour soup mixture over noodles. Be sure to totally cover them with mixture or noodles may burn. Sprinkle some remaining onions and cheese over the top of the casserole.
Now, place the casserole in a 350 degree oven for approximately 30 minutes. Remove from the oven and let cool for 10 minutes or so. Use a spatula to carve out squares in the noodles and serve. Serve with extra cheese if you like! Enjoy the casserole!
Have some Fun with it! And, thanks for hanging out and cooking here at the corner of 2G86.com.
