• Antoinette

I’m heading back in time. Let’s start with the 1950’s popular TUNA CASSEROLE! Care to join me?

Updated: Feb 21, 2020

This was a time of wholesomeness. The United States economy was booming, and because of this prosperity, new cars, suburban houses and other consumer goods were available to more people than ever before. The popular TV shows were The Lone Ranger, Father Knows Best and yes my favorite show called Leave it to Beaver! This sitcom defined the "golly gee" wholesomeness of 1950's and 60's TV, where dad Ward Cleaver always gets home in time for dinner, the mom, June, cleans the house wearing a dress and pearls and has dinner ready PROMPTLY at 5 pm. Ugghhh.. PUKE... times have changed haven’t they? While there are countless variations of this dish, historically it is made with egg noodles, chopped onion, shredded cheddar cheese, frozen green peas, canned and drained tuna, condensed cream of mushroom or cream of celery soup, sliced mushrooms and crushed potato chips. The cooked noodles, onion, cheese, peas, tuna, soup and mushrooms are mixed in a baking dish, with the potato chips and more cheese sprinkled on top, and then baked. I personally do not add many of the traditional ingredients like the cream of mushroom soup, onions, celery, potato chips etc. (Am I boring?) but it is STILL so delicious tasting I would like to share my own variation of this dish with you! Care to join me? 😜


3 cups of egg noodles

1/2 tsp kosher salt

1/4 cup unsalted butter

1/2 tsp ground black pepper

1/4 cup all purpose flour

2 tbsp dijon mustard

2 cloves garlic

1 cup frozen thawed peas

10 oz. water packed white tuna

2 1/4 cups whole milk

1/2 cup panko bread crumbs

1/2 cup Parmesan cheese

2 tbsp. melted butter

1 tsp. smoked paprika

pinch of cayenne pepper

1/2 cup cheddar cheese

1 tbsp fresh chopped parsley


Preheat oven to 375 degrees F

Cook egg noodles al dente then drain and set aside.

Melt butter in pan and combine panko crumbs, Parmesan cheese, cayenne pepper, smoked paprika, parsley, garlic and salt. Cook on low heat until golden brown and set aside.

In large skillet heat butter on low heat until melted and then whisk in flour, salt and pepper.

Add milk and stir continuously until thick and bubbly. Then whisk in the dijon mustard.

Add the tuna, peas, and cheeses and fold noodles into sauce and pour into casserole dish.

Sprinkle panko crumbs on top and bake for approx. 30-35 mins until golden brown.

Enjoy! 😉

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