I know, I know. ... tuna noodle casserole?
And let me just lay all my cards on the table. Not only is it tuna noodle casserole -- possibly the casserole most emblematic of 1950s-style casseroles made with a can of cream of something-or-other soup -- but it's the real deal in that it's actually made with a can of Campbell's Cream of Mushroom soup.
Are you still with me? Or have you snorted with derision and closed your browser window? Never mind. I'm still here. And I think there's a case to be made for this tuna noodle casserole.
When I first met Mike he had a rotation of three favorite recipes: pasta with clam sauce, chicken enchiladas, and tuna noodle casserole made with jalapeno pepper jack cheese. There were a few more things but these were, and remain, his go-to recipes.
In the intervening 20 years I've flitted from one thing to the next while Mike has been steadily honing the meals in his repertoire. All these years later, his tuna noodle casserole, always good, has evolved into a thing of awesomeness.
It's not a thing I encourage him to make very often -- its cheese and sour cream content create a dish that's not exactly health food. But it is relatively inexpensive-- eight generous servings work out to about $1.65 per serving, or less if you buy any of the ingredients on sale -- and on cold winter days tuna noodle casserole can be the ultimate comfort food.
At one time I was bothered enough by the idea of canned cream of mushroom soup to experiment with making a white sauce instead. It didn't improve it. And since Mike is not about to bother with making a white sauce, and in our household this is almost always cooked by him, I've come to accept the use of canned soup. In fact I've moved beyond accepting it. I've embraced it. It's tuna noodle casserole -- get over yourself!
For the past two or three years I have attempted to get a decent picture of tuna noodle casserole every time we have it. It it has defied my every attempt. It may be possible to get a decent photo of tuna noodle casserole but I'm pretty sure I've proved that it's not possible for me to get a decent picture of tuna noodle. I've given up and I'm going with this picture. Don't let it put you off this stuff. It really is pretty darned good.
Mike's Tuna Noodle Casserole with Jalapeno Pepperjack Cheese
2 6-oz cans light tuna in water (dolphin safe!!) , drained
1 lb. egg noodles, cooked according to package directions
8 oz to 1 lb of mushrooms (based on how much you like mushrooms -- I like a pound), sliced
2 stalks celery, diced (optional)
1 medium onion, diced
8 oz pepperjack cheese, grated
1 can Campbell's Cream of Mushroom soup
8 oz sour cream
olive oil
Salt and pepper
Pinch of cayenne
An ounce or so of Parmigiana-Regianno cheese, grated
Paprika
1. Preheat oven to 325 degrees.
2. Saute mushrooms, onions, and celery (if using) in 2 to 3 tablespoons of olive oil over medium high heat until mushrooms are soft. Set aside and allow the mixture to cool.
3. Combine the mushroom mixture with tuna, noodles, pepperjack cheese, cream of mushroom soup, cayenne and enough sour cream to thoroughly moisten the mixture. Turn into a buttered 9 X 13 inch baking dish and sprinkle the Parmigiana-Regianno over the top of the casserole and then dust lightly with paprika.
4. Bake for 20 to 25 minutes. It's ready when the top is crispy and the casserole is heated through.
Tuna noodle casserole reminds me of my childhood, in that every other book I read at that time made mention of it. However, I have never eaten it myself. It does look good though.
Posted by: Tracy (Amuse-bouche for Two) | February 01, 2010 at 09:09 AM
Tuna noodle casserole in our house when I was growing up always seemed to involve potato chips. One time, when my husband and I were first married, we attempted to recreate that dish. One bite and we tossed it down the garbage disposal -- too much salt! Your version looks delicious, and maybe will give me the courage to try again.
Posted by: Lydia (The Perfect Pantry) | February 01, 2010 at 11:44 AM
Julie, I adore tuna noodle casserole. Ours ALWAYS came out of the box so maybe it's time to give this homemade version a try.
Posted by: Wendi | February 01, 2010 at 11:50 AM
I am a transplanted American living in Edinburgh Scotland for the past 20 years (beautiful place, btw). Rarely/never do I long for any recipes using canned soup but having looked at this tuna noodle beauty I might just have to nip out and buy a can. Nostalgic comfort food of the highest order. Question though: can I use mild cheddar cheese plus some added jalapenos? I wouldn't find pepper jack here and can't recall what kind of cheese jack is (other than a mildish cows' milk one). Thanks
Posted by: kellie | February 01, 2010 at 11:54 AM
I've actually never had a tuna noodle casserole. But yours looks good.
Posted by: The Food Hunter | February 01, 2010 at 02:51 PM
Yum yum yum!! Yay for Mike for sticking to his tried and true recipes! Who cares about non fancy recipes? That one just looks good!
Posted by: Elizabeth | February 01, 2010 at 10:04 PM
So glad you reminded me of this infamous casserole! GREAT idea to spice it up!
Posted by: janelle | February 02, 2010 at 03:17 AM
Tracy, I don't think I ever ate this until I was an adult. Sheltered childhood, I guess.
Lydia, a casserole topped with potato chips seems like a waste of potato chips to me. I have seen recipes that use potato chips on the top of casseroles. I think cornflakes were another thing people used to (perhaps still) use to give a casserole a crunchy top.
Wendi, I had no idea you could buy a box of tuna noodle casserole mix!
Kellie, jack cheese is mild and semi-soft. I think mild cheddar cheese plus added jalapenos would work perfectly. I've never been to Edinburgh but from what I understand about the Scottish climate (cold, damp) it's the perfect place to be eating tuna noodle casserole.
Food Hunter, I don't think I ever had one until I met my husband. It wasn't something my mother made and I don't think I'd have ever made one if I hadn't had Mike's.
Elizabeth, definitely non-fancy. :-)
Janelle, happy to remind you!
Posted by: Julie | February 02, 2010 at 12:15 PM
This might just hit the spot when we get another foot of snow tomorrow!
Posted by: Carrie | February 08, 2010 at 10:19 AM
I have to admit, I don't think I've ever had tuna casserole. Based on other things you've made, if you made it for me, I think I just might give it a try! Thank you for stopping by my table with your birthday greeting! It made me smile!
-Kristin
Posted by: LoveFeast Table | February 11, 2010 at 10:35 PM
I have fond memories of Tuna Noodle Casserole from my 50s childhood. It was one of the first things I learned to make (I must have been 12). I have made it many different ways - different cheeses, different noodles, all kinds of vegetables, and have even used leftover salmon filet (v. good, btw)and chicken. The one thing I always do is add a crunchy topping...but not potato chips. Buttered cracker crumbs or panko
Posted by: Mary Rex | February 25, 2010 at 04:56 PM
Oh, that sounds like just the thing for a cold rainy day like today. Yum.
Posted by: Readersguide | March 03, 2010 at 07:23 PM
wow it looks wonderful!!!!
Posted by: aruna | March 22, 2010 at 11:52 PM
my husband, too, has an affinity for canned tuna which alarmed me after we got married. he recently insisted on buying canned tuna on sale but i've had no idea what to do with them. i think your tuna casserole may be the perfect thing. thanks for sharing!
Posted by: Open to Grace | April 12, 2010 at 11:49 PM
This sounds like a great twist on a classic. Since we are trying to reduce carbs, I use "noodles" made of strips of zucchini. A great and healthy alternative!
Posted by: Deborah Dowd | April 23, 2010 at 09:28 PM
Hi.....
Your recipe photos are excellent! Looks gorgeous! And sounds so tasty.
This looks really yummy! Thanks for sharing the recipe. Will try it out one day.
Posted by: seo services | May 24, 2010 at 04:02 AM
Oh my! This look so delicious! I would love to make some and start now! I can't believe I never found this post earlier.
Posted by: amish baby crib | November 02, 2010 at 01:47 AM
I've actually never had a tuna noodle casserole. But yours looks
Posted by: penny auctions | July 18, 2011 at 03:17 AM
Hey i have some information about this, Tuna casserole is a casserole mainly composed of egg noodles and canned tuna fish, with canned peas and corn sometimes added. The casserole is often topped with potato chips, corn flakes or canned fried onions.
Posted by: jesmond student house | August 12, 2011 at 03:40 AM
I have tried and tried, but I just can't get to like tuna casserole. Everybody got those foods, right?
Posted by: Sizegenetics | September 14, 2011 at 05:06 PM
I made this and I can honestly say that it is a really, really good recipe.
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