Step back in time with the always classic 1930s Tuna Noodle Casserole! A blast from the past, it’s a dish that’s been enjoyed by families for generations. Featuring simple, pantry staples, this comforting casserole is the ultimate in homestyle cooking. Buttery noodles, tender tuna, and rich cream of celery soup combine to create a dish that’s hearty and filling, yet still easy on the wallet. Perfect for a cozy family dinner or a potluck with friends, 1930s Tuna Noodle Casserole is a true classic that never goes out of style.
Ingredients
- 1 (10.75-ounce) can condensed reduced-fat and reduced-sodium cream of celery soup, undiluted
- 1/2 cup fat-free milk
- 2 cups yolk-free noodles, cooked
- 1 cup frozen peas, thawed
- 1 (5-ounce) can light water-packed tuna, drained and flaked
- 1 (2-ounce) jar diced pimientos, drained
- 2 tablespoons dry breadcrumbs
- 1 tablespoon butter, melted
Directions
Step 1 –Preheat oven to 400 degrees F.
Step 2 –Coat a 1 1/2-quart baking dish with cooking spray.
Step 3 –In a large bowl, combine the cream of celery soup and the milk until the mixture is smooth.
Step 4 –Add the noodles, the peas, the tuna, and the pimientos to the soup mixture and mix well.
Step 5 –Pour the tuna mixture into the prepared baking dish and bake, uncovered, for 25 minutes.
Step 6 –Toss the breadcrumbs and the butter together in a small bowl.
Step 7 –Carefully transfer the dish from the oven, sprinkle it with the breadcrumb mixture, and bake until the top is golden-brown, about 5 minutes.
Step 8 –Serve.
