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.
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.
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.
