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    Home » Recipes » Recipes

    Jan 2, 2023 by Jessica · Modified: Jan 2, 2023 · This post may contain affiliate links · This blog generates income via ads · 1 Comment

    Old Fashioned Tuna Noodle Casserole

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    Tuna noodle casserole is a tale as old as time. This old fashioned recipe has been a staple in my family for years. This pasta dish is a comforting quick and easy meal, and one that you can feel good about serving to your family!

    old fashioned tuna noodle casserole in a white skillet with a wooden spoon on the side

    If you love quick and easy pasta recipes you have to make my rose penne, or my super easy garlic shrimp fettuccine alfredo.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Old Fashioned Tuna Noodle Casserole

    Ingredients

    ingredients to make tuna noodle casserole include; noodles, tuna, eggs, butter, evaporated milk, spinach, scallions, cheese, garlic, and paprika
    • shell pasta noodles
    • cheddar cheese
    • frozen spinach
    • tuna
    • eggs
    • evaporated milk
    • garlic
    • scallions
    • butter
    • paprika
    • salt and pepper

    See recipe card for quantities.

    a close up photo of the tuna noodle casserole in a skillet after it has been cooked

    There are affiliate links in this post. Please see my disclosure policy to learn more.

    Instructions

    I mentioned this above already but this recipe is extremely easy to make and just the perfect weeknight meal.

    It takes about 15 minutes to put together and another 30 minutes to bake in the oven.

    There are a couple of things to do before completing the steps below:

    1. Cook the pasta shells, as per the box instructions. Cook the noodles until al dante, strain, and run the noodles under cold water to stop the cooking. Set the cooked noodles aside.
    2. Defrost the frozen spinach. There are two ways you can go about doing this, the first would be letting it defrost at room temperature for 3-4 hours (who has time for that though? certainly not me). The second way is removing the frozen spinach from the packaging and defrosting it using the defrost setting on your microwave. Do this in stages, checking on the spinach periodically.
    3. Once the spinach is fully defrosted, you will need to drain off all of the excess water. Do this by placing the spinach in a fine mesh sieve and pressing on it with the back of a spoon. Continue pressing the spinach until all of the water is pressed out.
    sautéing the onions and garlic in butter

    In a large oven safe skillet*, melt the butter and sauté the garlic and scallions for about 1 minute, until fragrant.

    stirring in the cooked pasta and some of the cheese

    Remove the skillet from the heat and stir in the cooked pasta shells and some of the cheese.

    topping the pasta with spinach and tuna

    On top of the noodles, spread out the spinach and tuna.

    pouring the eggs and milk mixture on top

    In a small mixing bowl combine the eggs, evaporated milk, salt and pepper. Whisk until smooth and then pour the mixture on top of the casserole. Spreading it around evenly while pouring.

    topping with the rest of the cheese and paprika

    Top with the remaining cheese, sprinkle the paprika on top and bake.

    tuna noodle casserole after it has been baked

    30 minutes later you will be greeted with a hot, bubbling, delicious tuna noodle casserole.

    *If you do not have an oven safe skillet, you can use a traditional casserole dish. Sauté the butter, onions and garlic in a fry pan and transfer it to a large casserole dish, then carry on with the recipe as listed.

    Substitutions

    • Gluten Free - substitute regular pasta noodles for gluten free pasta noodles.
    • Salmon or Chicken - substitute the canned tuna for canned salmon or canned chicken.
    Can I use regular milk instead of evaporated milk?

    No. I would not recommend using regular milk instead of evaporated milk. The reason is most of the water is already removed from evaporated milk, making it extra creamy. And because the water is removed from evaporated milk it will not absorb into the noodles, making them soggy and overcooked.

    Storage

    Store leftovers in an airtight container in the refrigerator for up to 2 days.

    To reheat: Reheat in the oven, 350°F for 10 minutes or microwave for 2-3 minutes.

    pinterest image for tuna noodle casserole
    a skillet of tuna noodle casserole, ready to serve with a wooden spoon on the side

    Old Fashioned Tuna Noodle Casserole

    Tuna noodle casserole has been loved for generations and will be loved for many more to come.
    3.80 from 10 votes
    Print Pin Rate
    Course: Main Course, Pasta
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 Servings
    Calories: 549kcal
    Author: Jessica

    Ingredients

    • 300 grams Medium Pasta Shells, uncooked approx. 3 ½ cups
    • 2 tablespoons Butter
    • 2 Scallions diced
    • 3-4 cloves Garlic minced
    • 2 cans Flaked Light Tuna drained
    • 300 grams Frozen Spinach approx. 1 ½ cups, defrosted and drained
    • 2 cups Sharp Cheddar Cheese shredded and divided
    • 13 ounces Evaporated Milk approx. 1 ⅔ cups
    • 2 large Eggs
    • 1 teaspoon Black Pepper
    • ½-¾ teaspoon Sea Salt
    • 1 teaspoon Paprika

    Instructions

    • Cook the pasta shells as per the package instructions. Cook until al dante, strain and rinse the pasta with cold water to stop the cooking. Set aside.
    • Defrost the spinach by either letting it sit at room temperature or defrost in the microwave using the defrost setting (see more detailed instructions above).
    • After the spinach is fully defrosted, transfer it to a fine mesh sieve and press out all of the excess water. Set aside.
    • Preheat oven to 350°F
    • In a large oven safe skillet* over medium heat, melt the butter. Sauté the garlic and scallions for 1 minute, until fragrant.
    • Remove from the heat. To the skillet add the cooked pasta shells and ½ cup of cheddar cheese, stir to combine.
    • On top of the pasta, add the spinach in an even layer.
    • On top of the spinach, add the tuna in an even layer, set aside.
    • In a small mixing bowl add the evaporated milk, eggs, pepper and salt. Whisking to combine.
    • Evenly pour the milk mixture overtop of the entire casserole.
    • Top with remaining cheddar cheese and sprinkle the paprika on top.
    • Bake for 30-35 minutes until the cheese is bubbly and the top is starting to brown. Let sit for 5 minutes before serving.

    Notes

    *Instead of an oven safe skillet you can use a traditional casserole dish. Sauté the butter, garlic, and scallions in a fry pan and transfer to an oven safe casserole dish. Carry on with the rest of the instructions as listed. 

    Nutrition

    Calories: 549kcal | Carbohydrates: 48g | Protein: 34g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 1112mg | Potassium: 648mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6830IU | Vitamin C: 5mg | Calcium: 529mg | Iron: 3mg

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    Comments

    1. M. Leslie says

      January 10, 2023 at 10:40 pm

      The old fashioned tuna noodle casserole was very easy to put together and tasted amazing. This recipe was the perfect comfort food for a dark chilly night!

      Reply

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