Nothing says “old school comfort food” like Mom’s Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!Nothing says "old school comfort food" like Mom's Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!
If my Mom’s Tuna Noodle Casserole isn’t “Old School”, I don’t know what is!  I’ve been sick for a few days, so “comfort food” and EASY were on the menu for one of our dinners.

Mom made this for our family as I was growing up… back in the 60’s when we were footloose and fancy free kids, without a care in the world. You know… back in the day where we played outside for hours on end with our neighborhood buddies, because we didn’t have computers or cell phones to stare at all day inside the house!

I think my Mom probably made this tuna noodle casserole for us because it was a very economical and tasty way to feed our family of 5, but it also tasted GOOD! Nothing fancy… just yummy food (and the leftovers taste great, also!)

When I made this the other night, my husband’s first words were “Wow… this brings back childhood memories. My Mom used to make tuna noodle casseroles, also!” I guess it must have been what Moms across America cooked back then.

How To Make Mom’s Tuna Noodle Casserole

Here’s how to prepare this dish: In a large bowl, combine the cream of mushroom soup, sour cream, milk, salt, pepper, garlic powder, and grated Parmesan cheese.

Mixing up the sauce for the tuna noodle casserole.
Add frozen peas, sliced mushrooms, tuna, and grated cheddar cheese. Fold these in gently.

Tuna, mushrooms, cheddar cheese and peas are added to sauce for tuna noodle casserole.
This is what the tuna noodle casserole ingredients looks like once all ingredients except noodles are folded in. It’s not pretty, but that’s okay!

All ingredients except for noodles are mixed together for tuna noodle casserole.
Cook the egg noodles for 7 minutes…

Egg noodles for tuna noodle casserole are cooked for 7 minutes.
Drain the egg noodles, then add to the rest of the ingredients. Stir to combine.

Cooked, drained pasta is added to tuna noodle casserole ingredients.
Pour ingredients into a 2 qt. baking dish that is coated with non-stick spray. Spread evenly in pan.

Tuna noodle casserole placed in baking dish, before going into the oven.
Crush some Ritz crackers in a baggie. I like to use a rolling pin to really break them down.

Buttery crackers are crushed to make a topping for tuna noodle casserole.
Spread the crumbs evenly over the top of the casserole, then bake uncovered for 40 minutes.

Buttery cracker crumbs are spread on top of tuna noodle casserole before baking.
This is how it looks when it comes out of the oven. Let the casserole sit on a wire rack and cool for a few minutes before cutting into serving pieces.

Mom's Tuna Noodle Casserole after baking. Ready to cut and serve!
After casserole has “firmed” back up for a few minutes as it sits… slice with sharp knife into pieces, and use a spatula to place piece onto individual plates.

Grab a fork, and enjoy this delicious, comfort food meal, just how good ol’ MOM used to make it!

Mom's Tuna Noodle Casserole cut into serving size on a plate.

This tuna noodle casserole is easy to prepare, feeds quite a few, is easy on the ol’ budget per serving, and it tastes great! Go figure! If you enjoy dishes that include tuna, you might also enjoy my recipe for Tuna Pasta Salad, a chilled, delicious entree salad.

Hope you enjoy this simple blast from the past!

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Author's signatureRecipe Source: My Mom

Mom's Tuna Noodle Casserole
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Nothing says "old school comfort food" like Mom's Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!
Category: Entree
Cuisine: American
Keyword: tuna noodle casserole
Servings: 8 servings
Calories Per Serving: 316 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups dry egg noodles (9 ounces)
  • 1 can cream of mushroom soup
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1 cup frozen peas (un-thawed)
  • 1 can sliced mushrooms (7 ounces)
  • 1 can albacore tuna , drained (6 ounces)
  • 1 cup grated cheddar cheese
  • 10-12 Ritz crackers (or Saltines, if you prefer)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together the cream of mushroom soup, sour cream, milk, salt, pepper, garlic powder, and Parmesan cheese. Gently fold in the frozen peas, mushrooms, tuna, and cheddar cheese. Set aside.

  3. Cook egg noodles, according to pkg. instructions (add to boiling water, cook for 7 minutes). When done cooking, drain the noodles, and gently stir them into the rest of the ingredients until thoroughly combined.
  4. Spray a 2 quart baking dish with non-stick spray. Pour in the casserole ingredients; spread evenly. Finely crush Ritz crackers into small crumbs (put them in a baggie and use a rolling pin to crush them). Once crushed, sprinkle crumbs over the top of the casserole.

  5. Bake (uncovered) at 350 degrees for 40 minutes. Remove pan to a wire rack. Let it cool for a few minutes before slicing (letting it cool a bit will let you make better cuts, and make it easier to dish up!) Serve, and enjoy!

Nutrition Facts
Mom's Tuna Noodle Casserole
Amount Per Serving (1 (1/8th of total))
Calories 316 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 64mg21%
Sodium 694mg30%
Potassium 312mg9%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Vitamin A 420IU8%
Vitamin C 7.4mg9%
Calcium 210mg21%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing says "old school comfort food" like Mom's Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!

 

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