Food and fun with friends and family

Vintage American Tuna Noodle Casserole

Vintage American Tuna Noodle Casserole

tuna casseroleThis is one of those quintessential Americana recipes that everyone, including myself, grew up on – and loved. My Mom altered the classic recipe just a bit, by substituting corn flakes for potato chips, because she thought the chips made the dish too salty. She always used a deep, square Corning Ware baking dish (c’mon, EVERY mother had a set of them: white with blue embellishment, you remember) – I’ve made this one in a 9 x 13 x 2 Pyrex dish, which works just as well.

Half this recipe for a smaller casserole.

  • 2 Tbsp butter
  • Egg noodles, regular or no yolk, cooked with a pinch of salt & dash of oil
  • Coupla dashes pepper
  • 1 large 12 oz. can (or 2 regular 5 oz. cans) solid white tuna fish, drained
  • Corn flakes (about a cup)
  • 2 cans cream of mushroom soup
  • 2 cans milk
  • 1 cup shredded cheese (use American slices, for authenticity)
  • 4 hard boiled eggs, sliced

Cook and drain the egg noodles. Meanwhile, preheat the oven to 350°.

tuna casserole
Noodles stirred together with the butter and pepper

Drop the butter into a casserole dish or glass baking pan. Place the cooked noodles into the dish and stir, along with the pepper, to melt the butter; break up the tuna with a fork and mix into the noodles.

Crumble a layer of corn flakes atop the noodles, then a layer of cheese, and layer the egg slices. Finish with a sprinkling of cheese.

Blend together the soup and the milk, and pour the mixture over the top of the casserole, using a fork to incorporate the soup throughout the noodles.

Bake the casserole at 350° for 15 minutes, or until the top is golden brown.

 



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