Classic Tuna Noodle Casserole: A Vintage Recipe Worth Bringing Back

Tuna noodle casserole was a staple of American dinner tables from the 1950s through the 1970s and beyond: affordable, filling and made from pantry ingredients. This classic version is creamy and cheesy with a crunchy potato chip topping, just like you remember.

A little history

As canned soups and canned tuna became household staples in the mid-20th century, casseroles that combined them became a budget-friendly way to feed a family. Many were especially popular on Fridays, when many Catholic families ate meatless meals.

Tips for the best tuna casserole

• Undercook the noodles slightly so they don't turn mushy in the oven.
• Use tuna packed in water or oil. Oil-packed is richer, so drain either well.
• Don't skip the crunchy topping. Potato chips are the old-school favorite. Buttered breadcrumbs or crushed crackers work too.

Variations

• Use cream of celery or cream of chicken soup.
• Swap tuna for cooked chicken or canned salmon.
• Add sautéed mushrooms or diced celery for extra texture.

Storage

Refrigerate leftovers for up to 3 to 4 days and reheat until hot throughout. Add a splash of milk when reheating to keep it creamy.

Love vintage cooking? Explore more retro recipes from the 1970s and 1980s and take our old-school food quiz.