Thursday, March 3, 2016

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.


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!


  1. This looks much better than the muck which is usually served up as tuna noodle casserole... I might use farmer's cheese in place of either Swiss or mozzarella. Mmmmm, farmer's cheese!

  2. Both sound good. I haven't had tuna casserole in years. My mom would always make it and I liked it. Somewhere in my 30's tuna and my stomach started to disagree and would give me heartburn so I stopped eating it. I miss it.


  3. I am not a big fan of canned tuna and usually like it well disguised with things like capers and wine vinegar (had a blank there couldn't spell vinegar). I'm afraid I totally dislike Miracle Whip and wouldn't give it house room.

  4. I love a good tuna casserole dish, but I hate mayonnaise and Miracle Whip. I'm weird in that I hate most condiments.

  5. Hi Danielle,

    I love a bit of tuna casserole. Although, as much as I like this recipe, time allowing, I'd get fresh tuna and make some home made mayo.

    Take care and thanks,


  6. Wow! That is a totally different recipe from what I'm used to. My mom always made it with egg noodles, tuna, cream of mushroom soup and peas - with potato chip sprinkled on top. No cheese or mayo. Very interesting. I sorta can't imagine either mayo or Miracle whip in a casserole, but maybe worth a try...

  7. I love tuna casserole but everyone in my family hates it. Maybe I can make an individual serve :)

  8. Not one I could eat since I'm a veggie but I love that it has a family connection for you. Those are always so much more special :)

  9. I haven't had tuna casserole in a long, long time. Your recipe sounds great!

  10. Can you believe that I've been looking for a tasty recipe for tuna noodle casserole for many years?! I like yours and will try it this coming week. Found you through the A-Z challenge. Happy blogging!

  11. Swiss cheese smells like feet. I eat it anyway. Because, CHEESE!


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