flipTuna Noodle Casserole
Tuna Noodle Casserole
Why this dish? Marie Tharp enjoyed convivial dinners with colleagues to discuss scientific advances. The "tuna noodle casserole" was THE potluck dish: economical, generous, brought in its dish to share around a lab table turned dining room.
A comforting gratin of noodles, canned tuna, and peas, bound by the famous condensed cream of mushroom soup, topped with a crispy crust of breadcrumbs or crushed chips. The quintessential sharing dish of 1950s America.
When we gathered in the evening, everyone brought their dish; I'd arrive with my tuna casserole, still warm in its Pyrex dish. A can of cream of mushroom, a can of tuna, some noodles, a handful of peas, and on top some well-toasted crumbs — that's the whole secret. We ate, we argued gently about continental drift, and for one evening, we forgot who was right. It warms the belly as much as the friendship.
- •Egg noodles — one bag (base)
- •Canned tuna (in oil) — one to two cans (umami protein)
- •Condensed cream of mushroom soup — one can (signature binder)
- •Milk — half a cup (thins the sauce)
- •Canned peas — a handful (vegetable, sweetness)
- •Breadcrumbs or crushed potato chips — a good layer (crispy topping)
Tuna Noodle Casserole
A comforting gratin of noodles, canned tuna, and peas, bound by the famous condensed cream of mushroom soup, topped with a crispy crust of breadcrumbs or crushed chips. The quintessential sharing dish of 1950s America.
Why this dish? Marie Tharp enjoyed convivial dinners with colleagues to discuss scientific advances. The "tuna noodle casserole" was THE potluck dish: economical, generous, brought in its dish to share around a lab table turned dining room.
When we gathered in the evening, everyone brought their dish; I'd arrive with my tuna casserole, still warm in its Pyrex dish. A can of cream of mushroom, a can of tuna, some noodles, a handful of peas, and on top some well-toasted crumbs — that's the whole secret. We ate, we argued gently about continental drift, and for one evening, we forgot who was right. It warms the belly as much as the friendship.
Ingredients (period version)
- Egg noodles — one bag (base)
- Canned tuna (in oil) — one to two cans (umami protein)
- Condensed cream of mushroom soup — one can (signature binder)
- Milk — half a cup (thins the sauce)
- Canned peas — a handful (vegetable, sweetness)
- Breadcrumbs or crushed potato chips — a good layer (crispy topping)
Ingredients
- Egg noodles (or penne) — 250 g (base)
- Canned tuna in water, drained — 2 cans (≈300 g) (umami protein)
- Condensed cream of mushroom soup (or mushroom béchamel) — 1 can (≈300 g) (signature binder)
- Milk — 100 ml (thins the sauce)
- Frozen peas — 150 g (vegetable, sweetness)
- Grated Gruyère (optional) — 50 g (gratin)
- Breadcrumbs — 4 tbsp (crust)
- Butter — 20 g (browning the crust)
Method
- Preheat oven to 190°C. Cook noodles al dente, drain.
- In a bowl, mix cream of mushroom soup, milk, flaked tuna, and peas.
- Fold in noodles, season with salt and pepper.
- Pour into a buttered baking dish, sprinkle with cheese if using.
- Top with breadcrumbs mixed with melted butter.
- Bake for 20-25 minutes until the crust is golden and crispy.
- Serve hot, directly from the baking dish.
How it was made : Born in the 1930s and popularized by canned soup makers, tuna casserole became the emblem of family meals and postwar potlucks: a one-dish meal, economical, that travels and reheats. It was often topped with crushed potato chips for crunch.
The contemporary twist : Add a lemon zest and fresh dill under the crust: a breath of sea air, like an echo of the ocean she mapped.
Sources : Campbell's Soup Company, promotional recipes 1950s · Irma S. Rombauer, Joy of Cooking · Hali Felt, Soundings, 2012
Marie Tharp · Charactorium
