Time Traveling Table

Let’s be real, Tuna Noodle Casserole might not look like a Pinterest dream, but this humble dish is pure vintage comfort. Born in the era of rotary phones and Tang breakfasts, this creamy, crunchy-topped casserole was a weeknight hero for 1970s families across America.

It checked every box: cheap, easy, shelf-stable, and somehow…cozy? Moms could toss it together with pantry staples, pop it in the oven, and boom, dinner for six with leftovers. For many, it’s a time-travel bite back to shag carpet kitchens, Pyrex casserole dishes, and the soft hum of a wood-paneled TV in the background.

This isn’t just a recipe, it’s a slice of American food history. So whether you’re chasing nostalgia or just need a reliable crowd-pleaser, here’s the iconic dish that defined an era, and maybe still deserves a spot at your table.

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes

---

Ingredients:

• 1 (12 oz) can of tuna in water or oil, drained
• 2 cups uncooked egg noodles
• 1 (10.5 oz) can cream of mushroom soup (Campbell’s was iconic)
• 1/2 cup milk
• 1/2 cup frozen or canned peas (drained if canned)
• 1/2 cup shredded cheddar cheese (optional but popular)
• 1/4 cup chopped onion (optional)
• Salt and pepper to taste
• 1/2 cup crushed potato chips or buttered breadcrumbs (for topping)
• 2 tbsp butter or margarine (if using breadcrumbs)

---

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cook the noodles in salted boiling water according to package instructions (usually about 7–8 minutes). Drain and set aside.
3. Mix the base: In a large mixing bowl, combine the cream of mushroom soup and milk. Stir in the tuna, peas, onion (if using), and cheddar cheese. Season with salt and pepper.
4. Add the noodles to the mixture and stir gently to coat evenly.
5. Transfer to a baking dish (typically a 2-quart glass casserole dish). Spread the mixture evenly.
6. Add topping: Sprinkle crushed potato chips or buttered breadcrumbs over the top.
   • If using breadcrumbs: melt the butter and toss the crumbs in it before sprinkling.
7. Bake uncovered for 25–30 minutes, or until hot and bubbly and the top is golden.
8. Let sit for 5 minutes before serving.

---

Optional 1970s Variations:

• Swap peas for chopped green beans or pimentos for color.
• Top with American cheese slices if cheddar isn’t available.
• Add a few dashes of Worcestershire sauce or paprika to the mix for extra flavor.