Mom’s Tuna Noodle Casserole
Adapted from my mom, Nancy Vennare’s, recipe
Makes 8 – 10 Servings
Not a lot of kids, maybe not many adults, like tuna noodle casserole, but this recipe will make a tuna lover out of even the most finicky eater! My kids used to request that my mom make this yummy dish meal for them. When the weather turns colder, this recipe comes out of the archives. I’ve updated my mom’s version to make it a slight bit healthier. [NOTE: If your eaters really don’t like mushrooms, just omit the sliced ones. I find that even people who don’t care for them, will not mind the cream of mushroom soup, only seeing the actual mushrooms!]
- One pound spaghetti pasta
- Three 10 ounce cans tuna, packed in water, drained
- Two 14 or 15 ounce cans condensed cream of mushroom soup
- One 14 or 15 ounce can (just use the same empty soup can) whole milk
- 1 stalk celery, finely chopped
- 8 ounces fresh cremini or button mushrooms, sliced
- 1 cup sharp Cheddar cheese, grated, plus 2 Tbsp. reserved to the topping
- 1 tsp. sea salt
- ½ tsp. ground black pepper
- 2 cups crumbled cracker crumbs (like Ritz)
- 6 Tbsp. cold butter
Cook the pasta to al dente, which may be just shy of the time recommended on the package.
While the pasta is cooking, in a large bowl mix together the tuna, soup, milk and celery. Fold the mushrooms and cheese into the mixture. When the pasta has finished cooking to al dente, drain and mix the pasta into the tuna mixture.
Pour the entire mix into a buttered 9” x 13” casserole. Top with cracker crumbs, cheese and dot with butter. Bake at 325 degrees for about 30 minutes or until golden and bubbling!