So, our son calls looking for a recipe for tuna noodle casserole, says there are hundreds of recipes on the internet.  My advice, stick to what you know is delicious and easy! Grandma’s easy peasy…


1 large can of solid white tuna

1 large family size can of cream of mushroom soup

1 regular sized bag of extra wide egg noodles

Enough whole milk to fill the empty soup can

Plain bread crumbs

1 stick of real butter

Spray your casserole dish with Pam, cook your noodles so they’re not quite done and drain.  Place the cream of mushroom soup in the casserole dish and whisk in the milk that you filled up the empty soup can with.

Drain the tuna, break it up into smaller chunks and add to the mixture.

Mix in the noodles

Melt the stick of butter then add break crumbs until they absorb all the butter, mixture will be wet, then just sprinkle on top of the casserole

BAKE at 400 degrees in the preheated oven or until bubbly and browned


Leftovers, just cover with foil, refrigerate and heat up later in the week, excellent

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