When I think of classic, retro meals casseroles come to mind. My husband’s favorite casserole is my classic tuna noodle casserole. This recipe is simple and quick to put together. I also like that it is a really, really cheap meal I can plug into the meal plan for the week when money is tight.
Classic Tuna Noodle Casserole
My parents served tuna noodle casserole quite often and though I didn’t much like it as a child, I now appreciate the meal and have it every once in awhile in my home. My husband loves it and loves that I improved on the regular recipe and added sauteed onions.
This is a great freezer friendly meal as well. Check out my post all about How To Start Meal Planning!
I saute’ some onions to add to the casserole, but you could skip the sauteing and just throw them in. I find they don’t cook all the way when you do that though.
One of the best best parts about this casserole is the crunchy topping and noodles. I put my casserole in a 9×13 glass pan so there is more area for a crunchy top to develop.
- 1 can Campbell’s Condensed Cream of Mushroom Soup
- 1/2 cup Milk
- 2 tablespoons sauteed onions
- 1 cup frozen Green Peas
- 2 cans tuna in water, drained
- 2 cups cooked egg noodles, drained
- 2 tablespoons plain dry bread crumbs
- Salt and Pepper to taste
- 1 tablespoon butter melted.
- Heat the oven to 400°F
- Stir the soup, milk, onions, peas, tuna, and noodles in a 1 1/2-quart casserole dish.
- Stir the bread crumbs and butter in a small bowl- set aside.
- Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.
- Serve and Enjoy!
What is one of your favorite casserole recipes that you grew up eating? Let me know in the comments.