The word casserole commonly refers to an entrée containing a starch, meat, vegetable, and canned soup that is baked together in a casserole pan. This dish was first introduced in America during the Great Depression when families were trying to conserve food and stretch resources. One of the earliest recipes for tuna casserole, called “noodles and tuna fish en casserole,” was submitted for publication in Sunset Magazine in 1930 by Mrs. W. F. S. of Kennewick, Washington. Casseroles became increasingly popular throughout the 1950s as easy and affordable one-dish meals.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cans (10.75 oz each) cream of mushroom soup
- 1 cup milk
- 2 cups frozen peas
- 2 cans (12 oz each) tuna, drained
- 4 cups medium egg noodles
- 4 Tbsp dry breadcrumbs or crushed potato chips
- 2 Tbsp butter, melted
Directions
- Stir together the soup and milk in a 3-quart casserole dish until smooth.
- Add the peas, tuna, and noodles, stirring to coat with the soup-milk mixture.
- Bake at 400°F for 30 minutes or until hot; then stir.
- Mix together the breadcrumbs and melted butter in a bowl and then sprinkle it over the tuna mixture.
- Bake the dish for an additional 5 minutes or until golden-brown.
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