My Mom's Awesome Tuna Noodle Casserole

“If you're looking for a different-than-the-potato-chip-covered tuna casserole, look no further than the one I grew up with. It's almost like a strata or custard - give it a try! I've never had a better tuna casserole! It tastes even better the second day and freezes well when cut and wrapped in individual pieces. I recommend American cheese over Velveeta - tried it once and it just wasn't the same. You can use a larger can of tuna if you like.”
1hr 50mins

Ingredients Nutrition

  • 3 cups uncooked egg noodles
  • 12 teaspoon salt
  • 1 (10 ounce) can cream of mushroom soup
  • 1 34 cups milk
  • 1 12 cups diced American cheese
  • 2 tablespoons butter, melted
  • 1 small onion, minced
  • 1 (6 ounce) can tuna, undrained
  • 14 teaspoon pepper
  • 1 12 cups soft bread cubes
  • 3 eggs, slightly beaten
  • 2 teaspoons caraway seeds


  1. Prepare egg noodles as directed on the package; drain.
  2. In a 13x9" baking dish, combine noodles with all remaining ingredients.
  3. You may want to combine all the ingredients in a large bowl, then pour into the baking dish (it's a little less messy).
  4. Shake paprika on top for color.
  5. Set dish in another pan of hot water so that the hot water reaches 1/2 way up the sides of the baking dish.
  6. Bake at 350F for 1 1/2 hours, or until set.
  7. Let stand for 5 minutes, cut into serving pieces, and eat!
  8. Serve with a salad for a complete meal.

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