Rediscovering a “Forgotten” Recipe from the 1950s: Tuna Noodle Casserole

In the culinary world and within our kitchens, trends tend to come and go; however, some recipes are timeless treasures waiting to be rediscovered or continue to remain a staple food today. At Forgotten Pantries, our mission is not only to delve into the past but also to bring back the flavors that defined an era. Today, we’re focusing our attention on a classic from the 1950s: Tuna Noodle Casserole.

This hearty dish was not just a staple in many households, but it also offered comfort and convenience. My family would often make this casserole growing up, and it quickly became one of my favorites. Similarly, Tuna Noodle Casserole still makes an easy and tasty staple for households today. Firstly, let’s take a nostalgic journey back to the mid-20th century where it first emerged. Subsequently, we will revive this vintage recipe, step-by-step.

The Nostalgic Appeal of Tuna Noodle Casserole

Initially, the 1950s were a transformative decade in American cuisine. For example, post-war optimism, coupled with the rise of convenience foods and shifts within the workforce, significantly shaped the way people cooked and ate. Many people sought something that was affordable, easy and quick to make, yet still held a lot of value at the dinner table.

Moreover, home appliances like refrigerators and electric ovens were becoming commonplace. Similarly, canned and frozen goods were modern marvels. For these reasons, Tuna Noodle Casserole epitomized this era by combining readily available ingredients with ease of preparation. Above all, it was economical, filling, and could be whipped up fairly quickly – perfect for the busy homemaker of the time. Additionally, if you’re interested in other recipes from this era, consider checking out this British classic!

Tuna Noodle Casserole Recipe

Ingredients

For our revival of Tuna Noodle Casserole, we’ll stick closely to the traditional recipes with a few optional modern twists.

• 1 bag of (12-16oz) egg noodles
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 cup milk
• 2 cans (5 oz each) tuna, drained and flaked
• 1 cup frozen or canned peas
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup chopped onion (optional)
• 1/2 cup chopped celery (optional)
• 1 cup crushed potato chips or bread crumbs for topping
• Salt and pepper to taste
• 1 tbsp butter (optional, for sautéing onions and celery)

Instructions

1. Preheat the Oven: Firstly, preheat your oven to 375°F (190°C).
2. Cook the Noodles: Secondly, in a large pot, cook the egg noodles according to the package instructions until al dente. Drain and set aside. The noodles will continue to cook as we bake.
3. Prepare the Sauce:
   • Thirdly, in a large mixing bowl, combine the cream of mushroom soup and milk. Stir until well blended.
   • Optional: If desired, melt the butter in a skillet over medium heat. Add the chopped onion and celery, sautéing until soft and translucent, for about 5 minutes.
4. Assemble the Casserole:
   • Fourthly, in the mixing bowl with the soup mixture, add the cooked noodles, flaked tuna, peas and sautéed onions and celery if used. If you’re using cheddar cheese, mix it in at this stage as well.
   • Next, season with salt and pepper to taste. Stir until all ingredients are well coated with the sauce.
5. Transfer to Baking Dish: Afterwards, lightly grease a 9×13-inch baking dish. Pour the tuna noodle mixture into the dish, spreading it out evenly.
6. Add the Topping: Lastly, sprinkle the crushed potato chips or breadcrumbs evenly over the top of the casserole. If you have extra cheddar cheese, feel free to sprinkle some on top or mix it in with the other toppings.
   • Tip: If you have both ingredients available, you can sprinkle them half and half at first to see which you’d prefer for next time!
7. Bake: Now, place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
8. Serve: Finally, remove from the oven and let it cool slightly before serving. Enjoy your trip back to the 1950s with this hearty, comforting dish!

Tips for a Modern Twist

While the original Tuna Noodle Casserole is delicious in its own right, here are a couple tips to give it a modern twist without losing its nostalgic charm:

1. Use Fresh Ingredients: Substitute fresh mushrooms for the canned soup and create a homemade creamy sauce with milk, butter, and flour. You can control the salt content a lot easier this way.
2. Add Herbs: Fresh or dried herbs like dill, parsley or thyme can be an excellent addition to finish off this casserole!

Tuna Noodle Casserole Nutrition

• Calories: Approximately 400 per serving
• Protein: 20g
• Fat: 15g
• Carbohydrates: 45g
• Sodium: 800mg

Reader Stories

We love hearing from our readers! Share your own memories of Tuna Noodle Casserole or other 1950s recipes in the comments below. Did your family have a special twist on this classic dish?