“Creamy Tuna Noodle Casserole”

Do you have a favorite casserole recipe your Mom or Grandmother made when you were growing up? Mine did and I asked for her Creamy Tuna Noodle Casserole all the time. Her casserole was pretty much a one dish meal she would make after work and we ate dinner in a short amount of time. This was definitely perfect for my Dad because he liked to eat as he was walking in the door. Mom spoiled us all like that and it’s probably why I try to cook meals that are quick and easy on those busy weeknights. Creamy Tuna Noodle Casserole can also be made in advance the night before, refrigerated and baked the next night.

Creamy Tuna Noodle Casserole

I have recreated Mom’s recipe as close to hers as I can and it’s a favorite of my husband’s. My Creamy Tuna Noodle Casserole starts with tuna in water. I wouldn’t recommend using tuna packed in oil because it will make the casserole oily and the texture of the tuna is different. Just make sure to drain well before using. Next mix tuna and the rest of the ingredients except noodles until thoroughly combined. Stir in your cooked noodles and add salt and pepper to taste. Pour casserole mixture in a baking dish and bake. When casserole is almost finished baking, sprinkle top with extra cheese and breadcrumb mixture until golden brown and bubbly. Let rest for a few minutes before serving with a side salad.

Creamy Tuna Noodle Casserole

I’m sure everyone has a tuna casserole recipe but this one is special to me and brings back many fond family dinners with my family. we each have recipes which bring back delightful memories and moments we cherish. Food seems to have that effect on us all. I am happy to share my Mom’s Creamy Tuna Noodle Casserole and I hope you and your family will enjoy this recipe on weeknight soon. One dish meals are the bomb! Hope I have made your weeknight meal prep easier. Have a great week!

Creamy Tuna Noodle Casserole

Creamy Tuna Noodle Casserole

3 1/2 cups No Yolk Brand Broad Noodles, cooked and drained

3 – 5 oz. cans tuna in water, drained

1 – 10.5 oz. can cream of mushroom soup

1/2 cup milk

1 cup sour cream

6 oz. jar sliced mushrooms, drained

2 oz. jar chopped pimentos, drained

1 cup frozen peas, optional

1/4 t. garlic powder

1/4 t. onion powder

3/4 cup shredded sharp cheddar cheese plus 1/3 cup for topping

Salt and pepper to taste

3 T. plain or three cheese bread crumbs

1 T. melted butter

Heat oven to 400 degrees. Spray a 13×9 baking dish with butter flavor non-stick cooking spray. Cook noodles according to package directions, under-cooking at about 9 minutes. Drain and set aside.

In a large mixing bowl, mix together tuna, soup, milk, sour cream, mushrooms, pimentos, peas, garlic powder, onion powder, and 3/4 cup cheese. Stir in noodles and add salt and pepper to taste.

Pour tuna mixture into prepared baking dish. Bake for 25 minutes or until bubbly.

While casserole is baking, melt butter in a microwave safe bowl then stir in breadcrumbs. Remove casserole from oven and sprinkle top with 1/3 cup cheese and breadcrumb topping. Bake an additional 5 – 10 minutes until brown and bubbly. Let rest 5 minutes before serving.

Makes 8 servings.