1950s Tuna Noodle Casserole Recipes

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TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.

Provided by Lidey Heuck

Categories     dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1 (12-ounce) bag dried egg noodles or other shaped pasta
1 1/2 cups finely chopped celery (about 4 ribs)
1 large yellow or white onion, chopped
1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick
2 tablespoons drained capers, roughly chopped (optional)
2 large garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable stock
1 cup half-and-half or heavy cream
1/4 cup dry sherry or dry white wine
2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1 cup frozen or fresh peas
1/4 cup minced fresh parsley, plus more for serving (optional)
2 cups plain, salted potato chips, crushed

Steps:

  • Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
  • Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
  • Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
  • Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

BETTY CROCKER 1950S TUNA NOODLE CASSEROLE



Betty Crocker 1950s Tuna Noodle Casserole image

Make and share this Betty Crocker 1950s Tuna Noodle Casserole recipe from Food.com.

Provided by carrie sheridan

Categories     Tuna

Time P2DT18h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces tinkyada noodles
1 (6 ounce) can tuna, drained
1/4 cup diced green pepper
1/4 cup chopped pimiento
1 small onion, chopped
1/2 teaspoon salt
1 (11 ounce) can Campbell's Cream of Mushroom Soup
1 (4 ounce) can b&b broiled mushrooms, with juice
1 cup grated cheese

Steps:

  • Heat oven to 425°F.
  • Combine all ingredients, using only 1/2 the cheese.
  • Pour into buttered 1-1/2 quart baking dish.
  • Sprinkle with remaining cheese.
  • Bake 20 minutes.
  • NOTE: Can also top with crushed corn flakes for crunch.

Nutrition Facts : Calories 467.2, Fat 17, SaturatedFat 6.8, Cholesterol 82.1, Sodium 1295.7, Carbohydrate 52.5, Fiber 2.7, Sugar 3.8, Protein 26.2

CAMPBELL'S® TUNA NOODLE CASSEROLE



Campbell's® Tuna Noodle Casserole image

Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 45m

Yield 8

Number Of Ingredients 7

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
1 cup milk
2 cups frozen peas
2 (10 ounce) cans tuna, drained
4 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Steps:

  • Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
  • Bake at 400 degrees F for 30 minutes or until hot. Stir.
  • Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

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