Growing up, my only experience with tuna was mixed with some mayo and pickle then put on bread with lettuce. While dating my husband, he introduced me to tuna mixed with miracle whip then placed inside a grilled cheese sandwich. As far as I know, I have never had tuna casserole in my life, until last week. Liz Edmunds, also known as The Food Nanny, was on a local television show called Good Things Utah. On the show she made a recipe from her cookbook, The Food Nanny Rescues Dinner. The recipe she shared was for tuna noodle casserole. After seeing her recipe, I decided it was time for me to give tuna casserole a try. Now, I didn’t add any vegetable to the casserole. The corn didn’t sound tasty to me with the tuna, and my family won’t go for the peas. I also used the crushed potato chips for my topping. I thought the casserole tasted just like a grilled tuna and cheese, except with noodles instead of bread. Next time I think I’ll up the amount of noodles to at least 4 cups. The noodle to sauce ratio was too saucy for me. I also think I’ll always stick with the potato chip topping. It was excellent.
Tuna Noodle Casserole
3 cups uncooked egg noodles or other pasta (I’m gonna up it to at least 4 cups)
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1/3 to 1/2 cup milk (see Note, I used 1/3)
1/2 cup mayonnaise
2 (6-ounce) cans chunk light tuna, drained
1 (15-ounce) can corn, drained, or 1 cup frozen peas (I left this out)
2 cups shredded Cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
TOPPING (choose one of the following):
3/4 cup soft white or wheat bread crumbs mixed with
1 tablespoon butter, melted
or 3/4 cup crushed potato chips
or 3/4 cup french fried onions
Preheat the oven to 350 degrees and grease a 9 x 13-inch baking dish. Cook the noodles according to package directions. Meanwhile, heat the soup, sour cream, milk, and mayonnaise in a medium saucepan over low heat. Stir to combine. Mix in the tuna, corn or peas, 1 cup of the cheese, salt, pepper, and lemon juice. Stir until heated through. When the noodles are cooked, drain them and put them back in the pot.
Add the tuna mixture. Mix, and pour into the prepared baking dish. Bake 20 minutes. Sprinkle the remaining 1 cup cheese on the casserole and top with the topping of your choice. Bake 10 to 15 more minutes. Serve with a green salad and corn bread.
Note: Add more or less milk to make the sauce the desired consistency.