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    Old-Fashioned Tuna Noodle Casserole

    Source of Recipe

    From "Retro Recipes from the '50s and '60s" by Addie Gundry

    List of Ingredients

    • 2 Tbsp unsalted butter
    • cup diced onion
    • 1 (10.5-ounce) can cream of mushroom soup
    • cup mayonnaise
    • cup sour cream
    • ⅓ cup whole milk
    • tsp kosher salt
    • tsp freshly ground black pepper
    • 12 ounces wide egg noodles, cooked
    • 1 (12-ounce) can solid white albacore tuna in water, drained well
    • 1 cup frozen peas
    • 1 cups shredded Cheddar cheese
    • ⅓ container (6-ounce) French fried onions


    1. Preheat the oven to 350 F. Coat a 9 x 13-inch baking dish with cooking spray.

    2. In a skillet, melt the butter over medium heat. Add the onion and cook, stirring, until tender and translucent, about 5 minutes.

    3. In a large bowl, combine the cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from the skillet. Mix well.

    4. Add the noodles, tuna, peas, and Cheddar cheese. Gently fold the mixture until well blended. Pour the mixture into the prepared baking dish. Top evenly with the fried onions.

    5. Bake for about 30 minutes, until the casserole is bubbling and the topping is beginning to brown lightly. Serve.

      Serves 8




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