Tuna Casserole - Campbell's 1950's version Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can (10.75 ounces - 284 ml) Cream of Mushroom Soup (can use any variety of cream soup)
1/2 cup milk (homo or 2% is best)
1 cup frozen peas (can use any frozen or cooked vegetable that is chopped into bite sized pieces)
2 (6 ounce - 170 grams) tins of water packed tuna drained
1 small tin sliced mushrooms (optional)
2 cups hot cooked medium egg noodles or elbow macaroni
salt and pepper to taste.
2 tbsp. dry bread crumbs (optional)
1 tbsp. melted butter (optional)
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Directions: |
Directions:Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
Season as needed. Be careful with the salt as both the soup and the tuna have salt content.
Bake at 375 º F for 30 minutes or until hot. Stir. Mix bread crumbs and melted butter together in a bowl and sprinkle over the tuna mixture. Bake for 5 more minutes. |
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Personal
Notes: |
Personal
Notes: This is the recipe we had as kids.
1- 8 ounce package of uncooked medium egg noodles makes about the right amount of cooked noodles.
You can add a 1/2 cup of partially cooked chopped celery or onion in addition to the vegetables.
In a hurry - if you heat the soup and vegetables and use hot noodles this only needs about 15 minutes in the oven.
No canned soup - no problem make the cream sauce from scratch. See recipe for scratch made tuna casserole in this book.
Mom regarded tinned mushrooms a luxury item so we did not have them very often.
When we were kids the tuna was almost certainly packed in oil.
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