I think this easy Tuna Noodle Casserole really is the best! It’s classic comfort food that will make you feel good inside and out. Treat your family to this wholesome, hearty dinner this week.
This post contains affiliate links.
Have you heard the news? The Weary Chef is accepting your recipe submissions! If I choose your recipe to be featured, you’ll receive $20 as a thank you. Please click here to find out more, or you can always click “Submit Recipe” in the top menu.
This tuna noodle casserole recipe is the very first reader recipe to be featured, and I couldn’t be more excited to share it with you! Today’s recipe is by Jennifer Berg in Kent, WA. Jennifer writes:
This tuna casserole is a family recipe passed down from my mother. When I got married 27 years ago, it became one of my husband’s family favorite recipes also. Whenever someone has a new baby, I bring this casserole over, and it’s always a hit!
As soon as I read Jennifer’s recipe, I knew I couldn’t wait to try it. Tuna, noodles, vegetables, and pimientos are baked in a creamy sauce. Slivered almonds toast right on top for a crunchy finish. The recipe didn’t disappoint and tastes as good as it sounds!
I did change up the cooking method just a tiny bit. Jennifer’s original recipe calls for stirring all the ingredients together except the soup, milk, and cheese. Then she heats up the soup, milk, and cheese and stirs that into the noodle mixture before adding the almonds on top.
Because I wanted my vegetables to be a little more tender, I sauteed them in a little butter and slightly changed the order of mixing everything together. I also used Pacific brand cream of mushroom soup instead of cream of celery because it’s gluten free and organic, but classic condensed soup will be perfect too!
If you want to make cleanup easier (I always do!) you can boil the pasta first in a wide pot, and then prepare the tuna casserole sauce in the same pot after you drain the pasta. If you’re more interested in speed than easy cleanup, you can prepare the sauce in another pan at the same time the pasta boils. Either way, it doesn’t take much longer than a half hour to get this tuna macaroni casserole on the table!
I baked this casserole in my good ol’ Pyrex casserole dish with a lid. I love this dish because it makes it so easy to store leftovers! Just put the lid on, and pop it in the fridge. I also use it for pasta salads, banana pudding, you name it! If you need a handy covered dish like this, you can find one here on Amazon.
Don’t forget, you can submit your own recipe to be featured on The Weary Chef! Just click right here to learn more. I can’t wait to see what’s cookin’ at your house!