“Have you ever noticed that so many casseroles have tomatoes in them? This is one of the few in our arsenal that I was still able to eat after we nailed down what my allergies were. But beyond that, this is classic comfort food, in my opinion. I revised the recipe a bit to suit our family’s taste. If you like, adding a cup or so of sautéed mushrooms makes this dish even better. If you don’t have the celery, it can be omitted.” – Calla Ferre
“A staple in our house while I was growing up.” – April Ferre
Tuna Noodle Casserole
- 3 Cups Noodles
- 1 7- Ounce Can Tuna Drained
- 1/2 Cup Mayonnaise
- 1/3 Cup Onion Chopped
- 1/3 To 1 Cup Celery Chopped
- 1/2 Cup Milk
- 1 Cup Cheddar Cheese Shredded
- 1 10 1/2- Ounce Can Cream Of Mushroom Soup Or Cream Of Chicken Soup
- 2 Slices Bread
- 2 To 3 Tablespoons Butter
- Garlic Powder
- Cook noodles according to directions on package. Drain.
- Combine in large saucepan, drained tuna, mayonnaise, onion, celery, cream of mushroom or cream of chicken soup, milk and cheese. Heat and stir until cheese melts.
- Add noodles to mixture. Turn into 2-quart casserole dish. Top with browned buttered bread crumbs that have been sprinkled lightly with garlic powder.
- Bake uncovered at 425 degrees for 20 minutes. Makes 6 servings.
Browned Buttered Bread Crumbs
- Take bread slices (heels work well) and make into bread crumbs.
- In medium fry pan, melt 2-3 tablespoons butter. Sprinkle bread crumbs evenly over butter. Sprinkle with garlic (well under 1/8 teaspoon). Cook until lightly browned.
- Additional browning will take place during cooking of casserole.
Recipe – Calla Ferre – From Better Homes and Gardens New Cookbook, 1976. This recipe has been revised.