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Not Your Grandma's Tuna Noodle Casserole Recipe


Is there anyone out there who actually admits that they like tuna noodle casserole? Is there a mother out there who actually admits that she cooks this lowly, budget-wise dish (that has become an American food icon) for her family? The answer to both questions, of course, is a resounding No! Since nobody likes it and nobody cooks it, then why does almost every family have a version of tuna noodle casserole tucked in a recipe box or written on a piece of paper stored in a drawer? And why does every community and church cookbook include at least one recipe for it?
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Although casseroles and meals like them have been served for hundreds of years, the casserole as it is presently known has evolved from the early 1900s when saving money was the main focus. With canned tuna (first introduced in about 1903) and condensed soups, the tuna noodle casserole was served during the 30s and 40s and became especially popular during the 50s, partly due to the fact that it was made of ingredients that were stored on the pantry shelves and nothing fresh was necessary.

Tuna casseroles range from bad to good and bland to flavorful. Meagan Boulton doesnt like bland casseroles, and developed this version with a bit of a kick. Not Your Grandma's Tuna Noodle Casserole is just as easy as most versions, but it has a lot more flavor due to lots of garlic powder (cut the amount down if you have a date) and pepper-jack cheese; also, it isnt quite as runny as some. If youre one who prefers a lot of sauce with your tuna and noodles, simply whisk 1/2 cup milk into the soup along with the sour cream.

Of course, no one will admit that they like this casserole, but there will be no leftovers. Since it can be put together in 10-15 minutes hands-on time, its a great choice for dinner tonight.

6 Servings


1 8 oz. package egg noodles

1 10 3/4 ounce can condensed cream of mushroom soup
1/2 cup sour cream
2 6 oz. cans chunk-light tuna in water, well-drained
1 tablespoon garlic powder
1/2 teaspoon onion powder
salt and freshly ground pepper, to taste, if necessary
3/4 cup grated pepper jack cheese
1 cup shredded cheddar jack cheese
1 cup crushed potato chips
  1. Preheat oven to 350.

  2. Spray a 9 x 9" casserole dish with non-stick spray.

  3. Cook the egg noodles in boiling, salted water until al dente; drain well.

  4. Meanwhile, mix the soup, sour cream, tuna, garlic and onion powders, salt and pepper to taste, and 1/4 cup of the cheddar cheese.

  5. Place 1/2 of the noodles in the prepared casserole dish; top with half of the tuna mixture, then 1/2 of each of the cheeses.

  6. Repeat; top the cheeses with potato chips.

  7. Bake the casserole about 30 minutes or until bubbly.

Amount Per Serving
Calories 513 Calories from Fat 224
Percent Total Calories From: Fat 44% Protein 26% Carb. 31%

Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 11 g
Cholesterol 87 mg
Sodium 882 mg
Total Carbohydrate 40 g
Dietary Fiber 0 g
Sugars 0 g
Protein 33 g

Vitamin A 10% Vitamin C 10% Calcium 0% Iron 23%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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