Mom’s Creamy Tuna Noodle Casserole Recipe With Almonds: Simple & Fit for Company Casseroles Seafood Dinner
My mom’s favorite meal to fix for company was her tuna casserole recipe. It was pretty cheap to make, and she’d add green olives to it for a little extra zing.
When she really wanted to make this casserole recipe special, she’d put sliced almonds in it. Company loved it and appreciated her efforts!
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
- 1 can (10 ounces) cream of mushroom soup
- 1 soup can milk (Mom used coffee creamer and I use almond milk)
- 1/2 cup shredded cheddar cheese
- 1/4 cup green olives, drained
- 1 can (5 to 6 ounces) chunk white tuna, drained (or use 3 2.6-ounce flat packages)
- 4 ounces medium egg noodles, cooked according to package directions and drained
- 4 slices American cheese
- 1 cup breadcrumbs (Mom either crumbled 3 to 4 pieces of stale bread or some cornbread in a blender; I use panko)
- 1/4 cup (4 tablespoons) melted butter
- handful of sliced almonds
Here’s how to make it:
- Combine soup and milk in large bowl. Add cheese, olives, tuna and some almonds. Stir well.
- In an 8x8-inch casserole dish, layer half of cooked noodles, half of tuna mixture, the other half of the noodles and the rest of the tuna mixture.
- Tear American cheese slices in half and place on top of tuna/noodle layers.
- In a small bowl, combine melted butter and breadcrumbs. Spread on top of cheese. Add a few almonds, if you like!
- Bake in a preheated 350-degree F oven for about 30 minutes or until bubbly.
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