When my husband found out that this recipe was on my list he was none too pleased! His mother made tuna casserole a lot when he was growing up. He was never really a big fan.
I can’t really remember eating tuna casserole all that much. My mother is not a fan of seafood, so we rarely had it growing up. Which is funny because now, as adults, my brother and I both eat a fair amount of seafood. We live by the coast, so it is always fresh – which makes a huge difference in the taste!
I made my white sauce moderately thick. I also added salt and pepper to the sauce, which makes up for the fact that there are no seasonings called for in the recipe itself.
For the noodles I used a broad egg noodle. I felt these noodles would hold up nicely to the tuna sauce.
The casserole was actually quite tasty. It was not nearly as bad as my husband described from his youth! Even he had to admit that it was good!
The bread crumbs were a nice touch. They provided just enough crunch to give the casserole some needed texture.
TUNA AND NOODLE CASSEROLE
7 Ounce Can Tuna
3 Cups White Sauce
8 Ounces Noodles
½ Cup Buttered Bread Crumbs
Drain and Flake tuna. Add to white sauce. Cook noodles in salted water until tender. Arrange in alternating layers in a buttered casserole. Top with buttered bread crumbs. Bake in a 350 degree oven for 20 minutes.
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