Mom's Tuna Noodle Casserole

The first published recipe for 'Noodles and Tuna Fish en Casserole' was penned by Mrs. W.F.S. of Kennewick, Washington and printed in a 1930 issue of Sunset Magazine. Mrs. W.F.S. made a white sauce for her creation, but beginning in 1934 cooks simplified the recipe by substituting that new product from the Campbell Soup Company—cream of mushroom soup.

The original Campbell's Tuna Noodle Casserole was made with regular egg noodles - the thinner ones are better than the very wide noodles - although Brian and I like this best made with kluski noodles. Kluski noodles can be hard to find, depending on where you live. You can try to make your own: Homemade Kluski Noodles.

We also like the chunk light tuna better than the white; the casserole has more flavor. We ususally buy the white tuna for sandwiches and I noticed that our Tuna Noodle Casserole was not tasting quite as good. Then one day we made it with the chunk light not knowing that we were doing anything different and that good old flavor I remember was back. It was then that I realized the difference was in the tuna.

By the way, tuna cans are now 5 oz. instead of the 6.125 oz they use to be (and even 7 oz. in the 1940s) - this technique used by manufacturers is called the Grocery Shrink Ray. They package their product in smaller units, but still charge the same or higher price hoping comsumers won't notice. We still just use the 2 cans listed in the recipe, but you could use more.

2 5oz. cans chunk light tuna, drained
1 large can (26 oz.) cream of mushroom soup (concentrated) (small cans are now 10.5 oz.)
Handful or two of frozen peas - about 1 cup (as much as you like)
12 oz. (3/4 pound) kluski noodles (try linguini next time if no kluski noodles, or curly egg noodles)
A little water or milk - about 1/3 soup can
Cracker crumbs mixed with melted butter for topping (some recipes like to use crumbled potato chips or Ritz crackers)

Cook the kluski noodles according to directions, but undercook them so that they are still somewhat tough in the center. They will further cook and absorb moisture in the oven, and if they are fully cooked to begin with, they become mushy in the oven.

Mix the cooked kluski noodles with the tuna and mushroom soup. Add as many peas as desired, 1 cup seems good, and add enough water or milk to make a thin creamy sauce. The noodles absorb a lot of the moisture and the casserole tends to be dry if you do not use enough. Add more water or milk if need be.

Place into a casserole dish and top with buttered cracker crumbs. To make the crumbs, melt butter in a cast iron pan and mix in cracker crumbs.

Bake covered at 350 degrees until hot and bubbly, 30 - 40 minutes. Then remove the lid to brown the crumbs on top. This will take about 15 minutes more.