This is as much a retro classic as meatloaf. I rarely ate tuna casserole growing up. My mother had burned out on it long before I was born. This meant neither of my parents would eat tuna. My older sister made it sometimes-she puts peas in hers. Friends parents also made it, so I didn’t grow up totally deprived, and most folks would say I grew up blessed by the lack of tuna casserole in my life. I also never make it. In any case, it is a classic and it is a nice thrifty way to feed a family.
This recipe is from the Better Homes and Gardens Casserole Cook Book, 1961. As usual, I would use real cheddar instead of the processed cheese.
6 ounces (about 3 cups) medium noodles
1 6 to 9 oz can tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper
1/4 cup chopped pimiento
1/2 teaspoon salt
1 can cream of celery soup
1/2 cup milk
1 cup (1/4 pound) shredded sharp process cheese
1/2 cup slivered blanched almonds, toasted (optional)
Cook noodles in boiling salted water till tender; drain. Combine noodles, tuna, mayonnaise, vegetables, and salt.
Blend together soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture.
Turn into ungreased 2-qt casserole. Sprinkle with toasted almonds. Bake uncovered in hot oven (425) about 20 minutes or till bubbly. Makes 6 servings.