Classic Tuna Noodle Casserole

You grew up with it, you first experienced it in college or you married into it. If you grew up with it, more than likely you have either filed Tuna Noodle Casserole into the deeply loved Ultimate Comfort Food or the 'never again please' categories.  If you first tasted it in college or you married into a tuna noodle casserole family, you more than likely have strong opinions about it. Either way a Classic Tuna Noodle Casserole can either be a beloved, crave worthy dish or one slightly polarizing. While the six-ingredient tuna noodle casserole of my childhood will always hold a permanent place in my heart, my adult heart (and palate) loves even more the grown-up version of this classic dish. Slightly less economical than the one popularized in the 50s and 60s, this Classic Tuna Noodle Casserole remains family friendly. Although I am going to go out on a short limb and tell you I believe it could also be considered dinner party or celebratory meal worthy.

The earliest versions of this casserole were made with canned cream of mushroom soup, cans of tuna (probably Chicken of the Sea), canned peas, crushed potato chips, egg noodles, and a little bit of milk. This would have been the one I grew up with. This newer, more flavorful, more adult version of the classic dish changes things up a bit. Quite a bit actually. Probably the only three ingredients remaining from the original recipe are the cans of cream of mushroom soup, milk and cooked egg noodles. 

Frozen peas, shredded sharp cheddar cheese, mayonnaise, sour cream, sauteed yellow onions, frozen peas, and crushed butter (or Ritz) crackers are just some of the ingredients that contribute to elevating this casserole to a whole new level of scrumptiousness. However, there is one ingredient in particular that I will call the significant 'game-changer'. In replacing the canned tuna with the jarred Tonnino Yellowfin Tuna in Olive Oil, the flavor and texture of the dish is enhanced to such an off the charts, just pinch me level you have yet to experience! Being able to cut thick pieces of the yellowfin tuna into chunks creates a more 'meatier', more satisfying version of this casserole. While it's a bit more expensive than cans of a high-quality albacore tuna, the difference in flavor is priceless. 

Replacing the ultimately retro salty potato chips with crushed buttery crackers offers a crispier texture, more savory, slightly more buttery, and more refined flavor to the casserole. I used the butter crackers from Trader Joe's but Ritz crackers or any other butter cracker would be great alternatives. Crushed crackers are mixed with melted butter and spread evenly over the top of the casserole. Note:  If you make the casserole ahead of time (like early in the day or the night before), don't put on the crushed crackers until you are ready to bake as they will get soggy and lose their crunch in the baking process.

The Classic Tuna Noodle Casserole can be assembled, baked and served immediately or it can be made ahead (early in the day or overnight) and baked up right before serving. Making it ahead allows you to spend more time with your guests as well as making entertaining so much easier. The casserole bakes for 40-45 minutes in a preheated 350 degree (F) oven. Any leftovers can be refrigerated and reheated in the microwave. Note: If baking a refrigerated casserole, remove from the refrigerator at least 30 minutes before baking. Baking time might be slightly longer.

In spite of the list of ingredients, this is really a relatively unfussy recipe. Destined to be one of your favorites!

I have zero regrets about altering the original iteration of this casserole. And once you taste it, you will be so busy eating it (possibly asking for a second helping) that you might want to thank me for making one of your all-time favorite recipes even better. And for those of you who were never a fan of that Tuna Noodle Casserole from your childhood, well, let's just say the recipe for this Classic Tuna Noodle Casserole will turn you into one.

Recipe

Classic Tuna Noodle Casserole

Serves 6-8

Ingredients

1 cup (4.5 oz/128g) coarsely chopped yellow or sweet yellow onion

2 Tablespoons unsalted butter

2 Jars of Yellowfin Tuna Filets in oil, then drained (6.7 oz/190g each) OR 3 Cans of Albacore Tuna in oils, then drained (5 oz/142g each) - See Notes

2 Cans (10.50 oz) Cream of Mushroom Soup

1 1/2 cups (180g) thickly grated sharp cheese or a mixture of medium and sharp cheddar cheeses

1 cup whole milk

1 bag (12 oz/340g) frozen peas

1 bag (12 oz/340g) Extra Wide Enriched Egg Noodles, cooked a dente according to package directions

1/3 cup (80g) good quality mayonnaise

1/3 cup (80g) sour cream

1/2 teaspoon Kosher salt

1/2 teaspoon white or black pepper

1 1/2 sleeves (6.8oz/195g) of golden butter or Ritz crackers

6 Tablespoons of unsalted butter

Directions

1. Preheat the oven to 350 degrees (F). Lightly butter a 9"x 12" baking dish and set aside.

2. Sauté the coarsely chopped yellow onions in melted butter until they have softened (about 4-5 minutes). Remove from the heat and set aside.

3. In a large mixing bowl, whisk together the cream of mushroom soup, milk, mayonnaise, sour cream, Kosher salt and pepper until smooth.

4. Cut the Yellowfin Tuna Filets into bite sized pieces (think small chunks). 

5. Add in the tuna, grated cheese, sauteed onions, and cooked egg noodles to the bowl. Mix until thoroughly combined.

6. Pour into the prepared casserole dish.

7. Mix together the crushed butter crackers with the melted butter. Evenly sprinkle over the casserole.

8. Set the casserole dish on a baking sheet pan and place in the oven. Bake 40-45 minutes or until its' hot and cooked through. Remove from the oven and serve immediately.

Notes: (1) You can use cans of a high quality of albacore tuna in this dish instead of the yellowfin tuna filets, but in all honesty, I highly encourage you to look for the yellowfin tuna at your grocery store. The flavor is unbelievable. (2) I know I am big on telling you to always grate your cheese rather than buying already grated cheese, but the grated cheese from Tillamook is an exception. I used their farm style thick cut grated cheese in this casserole. You can use either white or yellow sharp cheddar cheese. (3) Look for the wider versus narrow egg noodles at your grocery store. (4) If you want to top with crushed potato chips instead of crushed butter crackers, you will need 2 cups of crushed potato chips. You will not mix the chips with melted butter.

Ginger Molasses Crinkle Cookies w/ Candied Ginger

Happy Memorial Day Weekend! Otherwise known as the unofficial start to summer! And while the weather will definitely be getting hotter (especially here in the Midwest), there are still plenty of reasons to turn on the oven. These gorgeous, insanely delicious, deeply satisfying Ginger Molasses Crinkle Cookies w/ Candied Ginger would be one of them! But before I go on any further, there are two things I want to share with you. First, in a significant departure from my other posts, this one will have only two photos. You might wonder if this will this be a trend going forward. It won't necessarily be a trend but this two or three photo post might be one you will see again. And second, if this recipe looks very similar to the Molasses Crinkle Cookies w/ Brown Butter Icing already on the blog, you would be right. But this cookie is slightly different (and maybe even better) than that one. 

When I was up in Door County last month, I bought a ginger cookie from Cultured that I absolutely loved. While I loved everything about that cookie, from the flavor, to the texture, to the look, I was absolutely over the moon for the chunks of uncrystallized candied ginger in the cookie. Unlike candied ginger (which tends to be a bit firmer), uncrystallized ginger is moister, chewier, and a bit more tender. And getting a piece of a densely flavored, chewy piece of uncrystallized ginger in a bite of your cookie is nothing short of entering a state of euphoric bliss. Because it's a four-and-a-half-hour drive from my house to Cultured, I needed to recreate some of that overwhelming joy here at home. And rather than go down the ginger cookie rabbit hole (again) or experiment with variations of ginger cookies already made or new, I thought 'why not simply adapt my Molasses Crinkle Cookie recipe'. Because that is a really, really, really good cookie. However, this version is what I think is a really, really, really GREAT cookie! If I owned a bakery or did a cookie pop up, these cookies would absolutely be on the menu.

I also made one other change to this cookie. When I recently shared the recipe for the Shortbread Cookie I said was the Best Shortbread Cookie, I shared that using the all-purpose flour from Janie's Mill in the cookie was a gamechanger. I had hesitated in sharing that recipe because the flour isn't easily accessible at local grocery stores across the country. However, it can be ordered directly from Janie's Mill. After a short debate with myself, I decided to use the all-purpose flour from Janie's Mill when I made these cookies. And, I have to admit, it elevated the flavor and texture of these cookies to a level even I wasn't expecting. Okay, I know what some of you might be thinking. "Why are Lynn's recipes getting so ingredient fussy?" or "Can I make these cookies using another flour?" (yes, you can, but I have strong opinions on that too). 

One of my friends loves her Ginger Cookies on the crispier side. My preference falls somewhere between chewy and crispy. The baking time for these cookies ranges from 13-15 minutes. Your baking time will reflect what your cookie texture preference is. Less time, chewier cookie. More time, crispier cookie. I actually baked these cookies for 15 minutes. They were definitely on the crispy side, and I wasn't at all unhappy about it. 

I genuinely hope you get to make these cookies for your friends and family (as soon as possible). The ginger loving cookie people in your life will forever be smitten with you. Don't forget to read the notes following the directions because there are some helpful hints in them.

Recipe

Ginger Molasses Crinkle Cookies w/ Candied Ginger

Makes 20-22 cookies 

Ingredients

1 cup canola oil

2 1/4 cups (450g) granulated sugar, divided

1/3 cup dark or robust molasses

1 large egg, room temperature

3 cups (390g) all-purpose flour (i.e., highly recommend Janie's Mill All-Purpose Flour or King Arthur Organic All-Purpose Flour)

1 Tablespoon baking soda

1 Tablespoon ground ginger

1 1/2 teaspoons Saigon cinnamon

3/8 teaspoon ground cloves

1/2 teaspoon Kosher salt

1/2 to 3/4 cup (90-135g) coarsely chopped uncrystallized candied ginger (you want a mixture of 1/3" to 1/2" sized pieces) Note: Highly recommend going with 3/4 of a cup.

Directions

1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream the oil and 1 3/4 cups (350g) sugar together until well blended.

3. Add in the molasses and egg. Mix to completely blend.

4. Mix together the dry ingredients. 

5. Add the dry ingredients into the molasses batter. Halfway through the mixing add in the chopped candied ginger. Mix well.

6. Use a medium sized ice cream scoop (about 1 3/4" in diameter), to form the balls of dough. Roll the balls in the remaining 1/2 cup (100g) of sugar.

7. Place 9 balls of dough on a prepared baking sheet. Bake for 13-15 minutes or until golden brown. Remove from the oven and allow to cool on the baking sheet for 10 minutes. Remove from the oven and transfer to a cooling rack. Note: If you like a slightly flatter cookie (like these) use a glass to slightly press down on the baked cookies. Lightly dust with a little more granulated sugar.

Note: For a crispier cookie, your baking time will be closer to the 15-minute mark. For a chewier cookie, check for doneness at 13 minutes.

Notes: (1) I usually buy my uncrystallized Candied Ginger from Trader Joe's. (2) I find it easier to use scissors to cut the ginger rather than cutting with a knife. (3) Janie's Mill Organic All-Purpose Flour can be bought directly from them, or it can be found in some specialty stores. (4) I actually used a meat tenderizer (rather than a glass) to slightly flatten these cookies when they came out of the oven. Will do that going forward.

Wilder Park, Elmhurst, Illinois

Dried Cherry & Chocolate Chip Scones

 

For some unexplainable reason eating a scone, especially one warm just out of the oven, feels like an indulgence. Serving a platter of scones seems to turn an ordinary breakfast, brunch and/or afternoon tea into an extraordinarily festive one. Whether you prefer them sweet or savory, there is nothing better than a great homemade fluffy, buttery, crumbly scone. If you have never experienced the joy of a freshly baked scone, you absolutely must. But not to worry. I'm here to help you enter the world of scone euphoria. 

There are an almost endless number of fruit (fresh and/or dried) and/or fruit and nut combinations to consider when making scones. Having just come back from Door County, the cherry capital of the Midwest, with a bag of sweetened dried cherries I was inspired to make these rich, buttery, irresistible Dried Cherry and Chocolate Chip Scones. 

Forgive me for being a bit redundant but when it comes to making scones, ingredients truly do matter. A European style butter (I like Kerrygold), heavy cream and a good quality vanilla all combine to create the most mouthwatering scones. I almost decided to make them using only one egg (thus explaining the photo), but ultimately trusted my instincts and went with using two eggs. If not using chopped chocolate in a recipe, I much prefer using the Guittard Super Cookie Chips rather than a traditional chocolate chip. If you can't find them, then chop up some semi-sweet chocolate rather than use chocolate chips.

Some scone recipes call for cutting the butter into the dry ingredients with a pastry blender or your fingers. This recipe uses a food processor instead. Yes, it's one more kitchen tool to clean up, but it works well to create those pea sized pieces of butter into the dry ingredients. In addition, the butter stays slightly chilled. After adding the cream/egg/vanilla mixture to the dry ingredients, you want a dough that isn't too wet or too sticky. Begin with using 2/3 cup of heavy cream and add more as necessary, but only one teaspoon at a time.

Once made, the dough is turned out onto a lightly floured surface and shaped into a 7" circle. The thickness of your dough should be at least an inch. Allowing the dough rest and chill helps to relax the gluten and ensures the flour has time to properly hydrate for a moist and tender crumb. While you can freeze unbaked scones, I prefer to chill them in the refrigerator for at least 45 minutes before baking them. In addition to creating a better rise and flakier and a more tender texture, chilling the butter is a key step in the scone making process. 

Before baking, generously brush the scones with some heavy cream and then very liberally sprinkle with sparkling sugar. The crunch and added sweetness of the sugar add to its' texture as well as its's flavor.

I have always served scones with whipped butter and/or preserves. But I decided to splurge and buy some clotted cream (Whole Foods is a good source). And honestly, I may never be able to eat another scone without clotted cream for the rest of my life. Clotted cream is a game changer!! Yes, you can make your own (I haven't yet), but the imported store-bought clotted cream is to die for.

You really don't need an occasion or even a reason to make these buttery, flaky, perfectly moist, deeply flavorful Dried Cherry and Chocolate Chip Scones. However, Mother's Day, Memorial Day Weekend and/or a Weekend Brunch may be what entices you to make them sooner rather than later. Additionally, if you are invited to spend the weekend with friends, a platter of these scones would make the most perfect, most utterly delicious hostess gift! 

Recipe

Dried Cherry & Chocolate Chip Scones

Makes 8 Large Scones

Ingredients

2 3/4 cups (330g) all-purpose flour (recommend King Arthur or Janie's Mill Flour)

1/3 cup (67g) granulated sugar

3/4 teaspoon Kosher salt

1 Tablespoon baking powder (see notes)

1/2 cup (113g) very cold unsalted butter cut into small pieces (European style butter recommended)

1 cup (150g) dried sweetened cherries

1 cup (170g) semi-sweet chocolate chips

2 large eggs

2 teaspoon vanilla extract

2/3 cup heavy cream (Plus more if dough is too dry. Add only one teaspoon at a time)

Heavy cream for brushing on scones before baking

Sparkling sugar

Clotted Cream

Whipped Butter

Directions

1. Begin by cutting your butter into small pieces. Place in the freezer while you measure out your other ingredients.

2. Place the flour, sugar, Kosher salt, and baking powder into the bowl of a food processor fitted with a blade attachment. Pulse to combine.

3. Add in the butter. Pulse 10-12 times until the butter is reduced to pea sized pieces. Transfer the mixture to a large bowl. Stir in the dried cherries and chocolate chips.

4. Whisk together the whipping cream, eggs, and vanilla until well blended.

5. Make a well in the center of the flour mixture and pour in the cream/egg mixture. Use a large fork to blend the wet and dry ingredients together. When the dough begins to gather use a plastic scraper to gently knead the dough into a ball shape. If there is any loose flour on the bottom of the bowl, drizzle in a little more heavy cream 1 tablespoon at a time until the dough just comes together. Note: You don't want your dough too wet!

6. Transfer the dough a lightly floured surface. Gently shape the dough into a 7" round (it should be at least an inch high).

7. Using a knife dipped in hot water, cut the round crosswise into 4 equal triangles. Then cut each triangle in half.

8. Transfer the scones to a small baking sheet or platter. Cover well with plastic wrap and chill for at least 45 minutes. Note: You can make them the night before & keep well covered & chilled in the refrigerator.

9. Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper.

10. Transfer the scones to the baking sheet. Generously brush the scones with heavy cream, then liberally sprinkle sparkling sugar on the tops of the scones.

11. Bake for 20-23 minute or until they are a light golden brown. Remove the scones from the oven and let rest on the baking pan for 5 minutes. Remove from the pan and transfer to a platter.

12. Serve the freshly baked scones with clotted cream, whipped butter and/or your preserves of choice.

Notes: (1) If using Rumford baking powder, the scones will not rise when baking if the scones are frozen. (2) I used 2 large eggs in this recipe (not the one egg shown in the photo). (3) You can use 1 1/4 cups of dried cherries and 3/4 cup semi-sweet chocolate chips or any variation totaling up to 2 cups. (4) After chilling the scones for 60 minutes you can transfer to a freezer Ziplock bag and place in the freezer. Frozen scones are good for 3-4 weeks. Bake as directed, increasing time as necessary. (5) I used the Guittard Super Cookie Chips. (6) To reheat room temperature scones, place on a baking sheet, lightly tent with aluminum foil and warm for 10 minutes in a preheated 350 F degree oven. (7) Instead of dried cherries and chocolate chips, you can use all dried cherries, a combination of dried cherries and dried blueberries, dried cranberries, dried cherries and chopped toasted pecans, dried apricots and candied ginger, and/or currents.

Cherry Orchards, Sister Bay, Wisconsin (April 2026)