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!

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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

Vintage Pineapple Tuna Casserole

Melissa Jo

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Ingredients

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

Instructions

Preheat your oven to 375°F.
In a large mixing bowl, combine the drained tuna, cooked egg noodles, condensed cream of mushroom soup, and milk. Stir until well combined.
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.
Sprinkle the grated cheddar cheese and crushed potato chips on top of the mixture.
Bake the casserole in the preheated oven for 25-30 minutes, or until it’s heated through and the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for a few minutes before serving.