Tuna Noodle Casserole Retro-1960s

Ingredients:

• 8 ounces wide egg noodles
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 cup frozen peas, thawed
• 1 can (6 ounces) tuna, drained
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

 

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Cook the Noodles: Cook the egg noodles according to the package instructions. Drain and set aside.

3. Prepare the Sauce: In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, and milk. Mix until well blended. Season with salt and pepper to taste.

4. Combine Ingredients: Add the cooked noodles, thawed peas, drained tuna, and shredded cheddar cheese to the sauce. Gently fold everything together until the noodles and other ingredients are well coated.

5. Transfer to Casserole Dish: Transfer the mixture to a greased 9x13-inch baking dish or a similar-sized casserole dish, spreading it evenly.

6. Prepare the Topping: In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

7. Bake: Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the breadcrumbs are golden brown.

8. Garnish and Serve: If desired, garnish with chopped parsley before serving. Serve the Tuna Noodle Casserole warm.

This retro Tuna Noodle Casserole embodies the comfort food vibe of the 1960s, making it a nostalgic and delicious addition to your holiday table. Enjoy!