Vintage Tuna Casserole Recipe
Melissa Jo

Vintage Tuna Casserole

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Vintage Tuna Casserole

When I told my mom I was doing a vintage recipe series, she said you HAVE to add Tuna Casserole! It was the first dish she learned to make when she married my father while he was in the navy in Jacksonville, FLorida! They were both from New York, but he was based in Florida, so that’s how we all ended up here! So, yes, my Italian mother learned Tuna Casserole from a friend and she said she made it almost every day! LOL Because it was affordable and delicious and easy! Now, I have never tasted it until I made this very recipe, because by the time I was born she was already making Italian food mostly! Now, let me be honest,,,when I decided to make this I thought…I am not going to like this. But, OH M GEEEE!!! It is so so delicious it just might make my easy weeknight rotation! Delicious! Let’s Make it!

 

Vintage Tuna Casserole Recipe

 

My digital cookbook full of my Family’s Italian Family Recipes is available here:

https://melissajorealrecipes.com/product/melissa-jos-italian-recipes-family-style/

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Vintage tuna casserole recipe. Bake at 375°F for 30 minutes recipe written out on the screen #VintageRecipes #TunaCasserole

♬ original sound – Mealtime with Melissa

 

Tips & Tricks:

This recipe is for a small family of 2. If you’d like to make for the whole family Here are the substitutions:

  • instead of 1 can of cream of mushroom; use 2!

  • instead of 1/2 cup of milk; use 1 cup of milk

  • instead of 2 cups of cooked egg noodles; use 1 lb. of cooked egg noodles

  • 2 cans of Tuna, drained

 

Melissa Jo Real Recipes

Vintage Tuna Casserole

Vintage Pineapple Tuna Casserole 

Ingredients:

  • 12. oz. can of tuna, drained

  • 2 cups of cooked egg noodles

  • 1 can of condensed cream of mushroom soup

  • 1/2 cup of milk

  • 8 oz. of grated cheddar cheese

  • 1/2 cup of crushed potato chips

  • Salt and pepper to taste

Ingredients for a family size Tuna casserole:

  • (2) 12. oz. cans of tuna, drained

  • 1 lb.  of cooked egg noodles

  • 2 cans of condensed cream of mushroom soup

  • 1 cup of milk

  • 8 oz. of grated cheddar cheese

  • 1/2 cup of crushed potato chips

  • Salt and pepper to taste

 

Instructions:

  1. Preheat your oven to 375°F.

  2. In a large mixing bowl, combine the drained tuna, cooked egg noodles, condensed cream of mushroom soup, and milk. Stir until well combined.

  3. Season with salt and pepper to taste, then transfer the mixture to a 9-inch square baking dish. If family size use a 9x13baking dish.

  4. Sprinkle the grated cheddar cheese and crushed potato chips on top of the mixture.

  5. Bake the casserole in the preheated oven for 25-30 minutes, or until it’s heated through and the cheese is melted and bubbly.

  6. Remove the casserole from the oven and let it cool for a few minutes before serving.

This classic tuna casserole is a simple and delicious vintage recipe that a 1950s housewife might have prepared for her family. It’s quick and easy to make, and requires only a handful of common ingredients.

 

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