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mama's tuna casserole

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

This was one of those 1950's recipes that homemakers used when "Payday is not till Friday." Most of the ingredients were already in the pantry. I can't say we liked it very much, but at least we didn't have it too very often. I'm posting it mainly for its heirloom value, and perhaps for a budget recipes cookbook. I will say my Dad like this, but then he always said he loved my mother's cooking.

yield 5 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For mama's tuna casserole

  • 2 can
    chunk light tuna, drained
  • 1 can
    cream of chicken soup
  • 1/4 c
    canned milk
  • 1 stalk
    celery, sliced
  • 1/2 c
    onion, diced
  • salt and pepper to taste
  • 2-3 c
    cooked egg noodles
  • 3 slice
    white bread, buttered and cubed
  • 1/4 c
    finely grated cheese (optional)

How To Make mama's tuna casserole

  • 1
    In a large bowl, stir together the tuna, soup, milk, and vegetables. Add salt and pepper. Carefully stir in the cooked egg noodles, and turn the entire mixture into a 2-quart greased casserole dish. Top with the buttered bread cubes and cheese, if desired.
  • 2
    Bake at 350°F for about 25 minutes, until hot and bubbly and the bread topping is browned.
  • 3
    When I make this at home now, I use green spinach noodles, and also add 1-2 cups chopped broccoli or frozen peas.
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