Real Recipes From Real Home Cooks ®

mama's tuna casserole

a recipe by
Susan Feliciano
Oak Ridge, TN

This was one of those 1950's recipes that homemakers used when "Payday is not till Friday." Most of the ingredients were already in the pantry. I can't say we liked it very much, but at least we didn't have it too very often. I'm posting it mainly for its heirloom value, and perhaps for a budget recipes cookbook. I will say my Dad like this, but then he always said he loved my mother's cooking.

serves 5
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For mama's tuna casserole

  • 2 can
    chunk light tuna, drained
  • 1 can
    cream of chicken soup
  • 1/4 c
    canned milk
  • 1 stalk
    celery, sliced
  • 1/2 c
    onion, diced
  • salt and pepper to taste
  • 2-3 c
    cooked egg noodles
  • 3 slice
    white bread, buttered and cubed
  • 1/4 c
    finely grated cheese (optional)

How To Make mama's tuna casserole

  • 1
    In a large bowl, stir together the tuna, soup, milk, and vegetables. Add salt and pepper. Carefully stir in the cooked egg noodles, and turn the entire mixture into a 2-quart greased casserole dish. Top with the buttered bread cubes and cheese, if desired.
  • 2
    Bake at 350°F for about 25 minutes, until hot and bubbly and the bread topping is browned.
  • 3
    When I make this at home now, I use green spinach noodles, and also add 1-2 cups chopped broccoli or frozen peas.