Tuna noodle casserole was a staple in my house when I was a kid. With this dish, you can feed a whole lot of mouths with very little money, which is why it was so appealing to vintage housewives. With a house to clean, kids to take care of, errands to run and so on, a 1950s wife often depended on quick, one-pot meals.You can find almost every ingredient for this recipe from the pantry.
The 1950s was a great time for canned tuna. Every womens magazine had at least one recipe for the convenient meat and although not all of them were worthy of cooking twice, this classic meal has stood the test of time.
The basic recipe is:
1 bag egg noodles, cooked
2 cans of cream of mushroom soup
2 cans of tuna, drained (note, that modern tuna cans are smaller than they used to be so we use two)
1 can peas (or frozen if you prefer)
mix it all together in a casserole dish, sprinkle with shredded cheddar and bake until melty
If you're feeling really fancy and have a few extra dollars for the grocery budget this week, add pimentos, sauteed onions or make your mushroom bechamel sauce from scratch. For toppings, sprinkle with french fried onions, buttered bread crumbs or the classic- crunched up corn flakes. I made this for the first time for my husband not long ago and it has quickly become one of his comfort food favorites.