Great Tuna Casserole

Tuna noodle casserole gets a bad reputation because the standard version (canned tuna, canned soup, canned peas) is depressing. This version actually deserves the “great” in its name. Sautéed bell peppers, onions, celery, and pimentos build a real vegetable base, while a splash of sherry in the cream-of-celery soup-and-mayo sauce adds restaurant-style depth.

The sherry is the secret weapon. It adds the kind of grown-up flavor complexity that elevates a 1950s casserole into something you’d serve at a dinner party. Cooking the sauce briefly evaporates the alcohol while leaving behind the nutty, slightly sweet wine notes.

Slivered almonds and seasoned breadcrumbs scattered on top before baking deliver crunch and visual contrast against the soft noodles. The almonds toast lightly in the oven, adding nutty depth. Pair with a simple green salad dressed in lemon vinaigrette and a chilled white wine for a meal that proves casserole nostalgia can still feel current.

Kitchen Tips

• Cook the noodles just to al dente before draining. They will absorb more sauce in the oven, so overdone pasta turns mushy.
• Rinse cooked noodles with cold water and toss with olive oil. This prevents sticking while you build the sauce.
• Use a dry sherry, not cooking sherry. Cooking sherry is salted and the flavor compromise shows.
• Drain the tuna well or the casserole will be soupy.

Variations

• Add 1 cup of frozen peas to the sauce for a classic touch with more color.
• Top with grated Parmesan mixed into the breadcrumbs for a savory cheesy crust.
• Swap cream of celery for cream of mushroom soup for a more earthy variation.