Tuna Noodle Casserole [Recipe]

"Comfort Food" is any food that has the magical ability to satisfy the heart as well as the tummy. It is often a food that one might have enjoyed as a child and has a "comforting" quality to it because it wraps you in warm memories. It can also be a special meal of indulgence, something you don't prepare very often but enjoy immensely. Comfort foods are an excellent choice when one is sick or at the end of one's rope from frustrating experiences. Comfort foods make it all feel better. Examples of common comfort foods can range from a creamy tomato soup paired with a grilled cheese sandwich to a pot of Chicken-and-Dumplings to a Tuna Noodle Casserole! Comfort Foods do not have to be complicated; in fact, the simpler they are, the better, and this recipe is one of those, with lots of room to play and experiment.

I was a bit surprised at how many cultures and countries have their own version of a Tuna Casserole in one form or other. My mother was the "Casserole Queen," and we frequently had casseroles when I was a child — Chicken and Rice, Broccoli and Cauliflower, Taco Casserole, you name it and she probably made it at least once!

One of the wonderful things about casseroles is they are usually one-dish meals. With this one, I cooked the pasta in a saucepan and drained it with my colander, so those two items had to be washed, along with my cutting board and knife. But with rice and most other ingredients, everything cooks in the same dish (if done correctly) so cleanup afterwards is much easier than with a non-casserole meal.

Ingredients

1 box (12–16 oz) of your favorite small pasta (shells, twirls, wagonwheels)
1–2 cans cream of mushroom soup (depending on how much pasta is used)
one-half cup milk, cream, half-n-half, or water
2 cans tuna (6–8 oz), drained
1 small onion
1 jar diced pimentos (4 oz) -[optional]
1 cup sweet green peas -[optional]
salt, pepper, & ground thyme -[or whatever spices you like]

Directions

Cook pasta as you normally would. Drain cooked pasta, then dump into a 2–4 quart casserole dish OR a 9" x 13" (23 x 33 cm) baking dish. This is a good time to preheat oven to 350°F (180°C). Add the cream of mushroom soup, straight from the can. Add a half soup-can of milk, half-n-half, or water. The last time I made this, I used two cans of soup because I wanted it creamier. Add tuna. Mince one small onion into teensy little pieces (I usually use an electric chopper, to get the onion bits super-fine). Dump minced onion into dish, along with drained, diced pimentos (optional), or a small quantity (1 cup or so) of drained, sweet green peas (optional). If you are a big mushroom fan, you could add some bits of minced mushroom at this point. Add salt, pepper, and ground thyme, to taste.

Stir ingredients very well. Bake for 20–40 minutes at 350°F (180°C). Cool on the stovetop for a few minutes before serving — this will allow the sauce to thicken and to keep delicate tongues from being burned!

If you wish, sprinkle grated cheese on top for the last few minutes of baking. Totally optional, but adds another dimension to the casserole!

Also, you can use any pasta you like in this dish. I prefer tri-color rotini for several reasons. First, the corkscrew-shaped rotini holds the sauce very well. Second, three colors are prettier than a single-color pasta, and it costs the same price (at least in my market). Third, the tri-color rotini is made with added vegetables (spinach, carrot, tomato) so you're getting an extra serving of veggies in the meal, which is healthier than plain pasta. I made the below pic prior to cooking the rotini, so unfamiliar readers can see what it looks like. See the three pretty colors? 😁

And yes, this recipe has much in common with my earlier Tuna Shortcake recipe, except this is a more "solid" meal because of the pasta, whereas the Tuna Shortcake is more akin to a gravy served over bread making it a lighter meal. Both, however, contain a starch (pasta -vs- bread), use cream soup as a base for the sauce, use tuna as the meaty ingredient, use the same spice palette, and can have added pimento, mushrooms, etc., according to one's taste.

...and "VOILÀ!" There's the finished Tuna Noodle Casserole in my beloved oval, French White, Corning Ware™ dish! And yes, I dipped a big spoonful out before remembering I had not made a pic yet, so that's why it looks a little different on the side closest to the camera. 😂 I paired my casserole with some nice brussels sprouts, and it fed me for several days without having to cook again!

NOTE: If you find this recipe difficult, then you are not doing it right! It's all about simplicity, throwing together things that you like, making it one of the ultimate "comfort food" dishes there is! Try your own variations  — you can't go wrong!