Tuna Casserole

My paternal grandmother taught me most of what I know about cooking. She always enjoyed cooking, and was always really good at it. She also gave me lots of recipes, from fast and easy to a bit more elaborate and time consuming.

This tuna casserole is one of the fast and easy ones, but it’s delicious. It comes together fast, is very inexpensive to make, consists of things that usually seem to on hand in the kitchen, and is total comfort food. I did make a couple of changes to her recipe, so I’ll give it to you both ways. Do with it what you will.


Tuna Casserole:

12 oz. package of egg noodles, cooked for least amount of time per package instructions, and drained

5 oz. can tuna, drained and flaked

2 cups shredded mozzarella OR Swiss cheese

1 cup Miracle Whip OR mayonnaise

1/4 - ½ cup breadcrumbs, divided

Butter, for greasing the pan

Combine tuna, egg noodles, cheese, and Miracle Whip (or mayonnaise) in a large mixing bowl.

Generously butter a square baking dish. Coat baking dish with breadcrumbs.

Spread tuna mixture evenly into baking dish. Top with remaining breadcrumbs.

Bake at 350 F for about 20 minutes, or until the top begins to turn a nice golden brown.


Enjoy!

My grandmother’s version uses Swiss cheese and mayonnaise. I hate Swiss cheese! I think it smells disgusting, and tastes worse. So I always use mozzarella cheese when I make it. My grandmother’s recipe uses mayonnaise. I’m not a huge fan of mayonnaise, so I usually use Miracle Whip, largely because it’s what I usually have on hand. I like it with mayonnaise as well, just no Swiss cheese! It’s basically a matter of personal preference, and what you have on hand.

The recipe is so easy that I rarely measure the cheese or breadcrumbs anymore. I just go with what looks right. It always comes out good!