My Tuna Casserole

This is the tuna casserole that generations of American families grew up on. Egg noodles, canned tuna, cream of mushroom soup, milk, and canned mushrooms get mixed together, piled into a casserole dish, and topped with crunchy chow mein noodles before a quick trip to the oven.

The chow mein noodle topping is what sets this version apart from the standard breadcrumb-topped casserole. They stay crispy through the bake and add a salty, crunchy contrast to the creamy filling underneath. It’s a textural thing that makes every forkful more interesting.

Ten minutes in the oven is just enough to heat everything through and let the chow mein noodles toast slightly on top. The filling is already cooked, so the oven time is really about melding the flavors and crisping the topping.

Kitchen Tips

• Drain the tuna well and break it into flakes. Large chunks don’t distribute evenly through the noodles.
• Use the empty soup cans to measure the milk. Two cans of soup, two cans of milk measured in the same cans. No extra dishes.
• Don’t over-bake. Everything is already cooked, so you’re just heating and crisping. More than 10-15 minutes dries out the casserole.
• Add the chow mein noodles right before baking, not before. Mixing them into the filling turns them soggy.

Variations

• Peas and cheese: Stir in frozen peas and top with shredded cheddar before adding the chow mein noodles for a more loaded version.
• Potato chip crust: Swap the chow mein noodles for crushed potato chips for an even crunchier, saltier topping.
• Chicken swap: Use canned chicken instead of tuna for a chicken noodle casserole with the same easy method.