mama's tuna casserole

Name: Mama's Tuna Casserole
Prep time: 20 min
Cook time: 25 min
Yield: 5
Cuisine: Southern
Ingredients: 2 can(s) chunk light tuna, drained; 1 can(s) cream of chicken soup; 1/4 cup(s) canned milk; 1 stalk(s) celery, sliced; 1/2 cup(s) onion, diced; - salt and pepper to taste; 2-3 cup(s) cooked egg noodles; 3 slice(s) white bread, buttered and cubed; 1/4 cup(s) finely grated cheese (optional)

58 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Apr 16, 2014

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.

Rate

prep time 20 Min

cook time 25 Min

method Bake

yield 5 serving(s)

Ingredients

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

How To Make mama's tuna casserole

Step 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.

Step 2

Bake at 350°F for about 25 minutes, until hot and bubbly and the bread topping is browned.
Step 3

When I make this at home now, I use green spinach noodles, and also add 1-2 cups chopped broccoli or frozen peas.
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