Recipe for The Classic Tuna Noodle Casserole

Prep Time: 60 mins | 4 Servings

This recipe needs no introduction. So instead, we’ll give a bit of a history lesson. While many people associate the classic tuna noodle casserole with Middle America and the quintessential 1950s household, it did, according to the internet, first appear as a recipe in a magazine some time in the 1930s from a resident of Kennewick, Washington. While we’ll never know who exactly came up with this beautiful dish, we are forever and ever grateful.

Bumble Bee Seafood

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The Classic Tuna Noodle Casserole

Prep Time: 60 mins | 4 Servings

This recipe needs no introduction. So instead, we’ll give a bit of a history lesson. While many people associate the classic tuna noodle casserole with Middle America and the quintessential 1950s household, it did, according to the internet, first appear as a recipe in a magazine some time in the 1930s from a resident of Kennewick, Washington. While we’ll never know who exactly came up with this beautiful dish, we are forever and ever grateful.

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Ingredients

  • 2 (5 oz cans) Bumble Bee® Prime Albacore in Olive Oil Tuna, drained and flaked
  • 2 cups cooked medium egg noodles
  • 1 cup fresh or thawed frozen peas
  • 3/4 cup diced onion
  • 1 can (10 3/4 oz) cream of mushroom soup
  • 1 can (10 3/4 oz) cream of celery soup
  • 1/2 cup milk
  • 1/2 teaspoon ground black pepper
  • 1/4 pound (1 sleeve) saltine crackers, crushed
  • 1 cup shredded Parmesan cheese

Directions

Preheat oven to 375 degrees F.

Prepare pasta noodles according to package directions. Set aside.

Combine tuna, pasta, peas and onion. In a small bowl combine the mushroom and celery soups, milk and pepper. Pour over tuna pasta mixture and toss to combine.

Spread mixture evenly in a prepared 2-quart casserole and top with crushed saltines and cheese. Bake at 375 degrees F for 45 minutes or until golden brown.