Pepper's Tuna Casserole

Pepper’s tuna casserole is the kind of six-ingredient weeknight dinner that built American comfort food reputations. Nothing fancy, nothing unfamiliar, everything already in the pantry or the corner of the freezer. Egg noodles boil while the rest of the dish measures itself out: a can of water-packed tuna (drain it well), diced onion, a can of light cream of mushroom soup for that creamy binder, and plenty of cracked black pepper.

Everything stirs together straight in the baking dish. Two slices of light cheese lay across the top so they melt into a blanket as the casserole bakes at 350°F (175°C) for about an hour. The long bake matters. It is what turns the edges golden and lets the sauce thicken around the noodles instead of sloshing around them. Scoop straight from the dish and eat.

Kitchen Tips

• Undercook the noodles by a full two minutes. They finish cooking in the sauce and won’t go mushy during the long bake.
• Drain the tuna thoroughly and flake with a fork. Big chunks make uneven bites; well-flaked tuna distributes evenly through every noodle.
• Stir a splash of milk or broth into the soup if the mixture looks too thick before baking. Canned soup varies and needs loosening sometimes.
• Cover for the first 30 minutes if the top browns too quickly. Uncover for the last 15 to 20 for a golden finish.

Variations

• Crunchy topping: Scatter breadcrumbs or crushed potato chips across the cheese before baking for a crisp crown.
• With peas: Stir in a cup of frozen peas for sweetness and color.
• Sharper cheese: Swap the cheese slices for shredded sharp cheddar or Gruyere for more flavor punch.