For about 20 years, I despised both tuna and mayonnaise. Between the texture and smell, it was too much for me. However, one of my absolute favorite dishes growing up was my mom’s tuna casserole, which could quite possibly be the nastiest sounding meal, depending on your liking of fish. You could even ask my siblings— tuna casserole was a top 5 favorite meal in our household. With all the pasta and cheese, how could it not?
What’s especially great about tuna casserole is it’s pretty price efficient and you can make it in a big batch to easily reheat leftovers. In addition, the recipe itself is as simple to navigate as any pasta dish. Beyond cooking pasta, you just have a few additional steps. Read on for full instructions (the following recipe makes enough for about a family of 5, depending on how big of eaters your family has).
- 2 large tuna cans
- Shredded cheese (optimal choice: jack and cheddar mix)
- Cream of mushroom soup (1 can)
- Cream of celery soup (1 can)
- Egg noodles (1 bag)
Before you get to the tasty stuff, we need to lay the foundation of the casserole: the pasta. To cook the egg noodles, follow standard protocol. Boil the water, pour in the noodles, cook until just soft enough.
Next we have the heart of the casserole: the tuna. Mix about a cup of mayonnaise with the tuna. You’ll get a good amount of moisture from the cream of mushroom and cream of celery soups, but make sure your tuna doesn’t seem too dry!
In a separate, microwave-safe bowl, mix both the cream of mushroom and celery soups and half the bag of cheese. Microwave until the cheese melts.
Now we bring our main components together. Combine the tuna, noodles and soup-cheese mix into an oven-safe baking dish. Bake at 350 degrees for 30 minutes.
5. Almost done! Time to seal this meal. After you hit that 30 minutes, put the rest of the cheese and breadcrumbs over the top. Put back in the oven for about 10 minutes or until golden— just be sure to keep an eye on the oven so it doesn’t burn.
6. As soon the cheesy-breadcrumb goodness is nice and golden, turn off the oven and let the casserole cool. When it’s not too hot, you are ready to serve! A perfect meal for cozy winter nights.