Clayton’s Favorite Tuna Noodle Casserole: A Birthday Tradition
Growing up, I always made sure to prepare my kids’ favorite meals on their birthdays (Still do even though they are grown). For as long as I can remember, our son Clayton has requested tuna noodle casserole for his birthday dinner. Even at 26, this dish remains his go-to choice. When I tell people that this is what Clayton wants for his birthday, I often get puzzled looks. But yes, seriously! This year, I made it again, and just to be safe, I also ordered pizza for everyone. You wouldn’t believe it—most of the guests tried the casserole, and many even went back for seconds! So, don’t knock it until you try it. It's a versatile, comforting dish that can be easily adjusted to suit your tastes.
This casserole is easy to make and reheats well, making it perfect for family dinners or leftovers. I usually serve it with my homemade mashed potatoes and our favorite Kroger brand Brown and Serve rolls. But you could also eat it by itself or serve it with a salad—whatever floats your boat! You can use any type of cheese, omit the peas, or even swap out the tuna for canned chicken if you prefer. But I highly recommend trying it as is—it's delicious!
Our go-to bread with almost every weeknight meal! Kroger brand Brown and Serve rolls!
Ingredients:
1 bag of egg noodles (I prefer wide, but any will do)
Salt and pepper to taste
1 large can of white albacore tuna, drained
1 can of peas, drained
1 family-size can of cream of mushroom soup
About 8 oz of sour cream
1 8 oz bag of cheddar cheese (any cheese will work)
2 sleeves of Town House crackers, crushed
Butter for the topping and noodles (about 1 stick total)
Instructions:
Boil the Noodles: Start by boiling the egg noodles according to the package directions. I like to add a 1/2 stick of margarine and some salt to the boiling water for extra flavor.
Prepare the Casserole Mixture: Once the noodles are cooked, drain them and put them right back in the pot. (I prefer to mix everything in the same pot to save on cleanup.) Add the remaining 1/2 stick of butter, the cream of mushroom soup, and sour cream. Stir until well combined.
Add the Cheese and Tuna: Mix in the cheese and drained tuna, stirring until everything is well incorporated.
Fold in the Peas: Gently fold in the drained peas, being careful not to smash them.
Assemble the Casserole: Pour the mixture into a 9x13 baking dish that has been sprayed with cooking spray.
Add the Topping: Evenly spread the crushed Town House crackers over the top of the casserole. Slice butter into small pieces and distribute evenly over the cracker topping.
Bake: Preheat your oven to 350°F and bake the casserole for 30-40 minutes. If the topping starts to brown too quickly, cover the casserole with aluminum foil to finish baking.
This dish is simple, comforting, and full of memories. Clayton still loves it, and I must admit, I crave it myself from time to time. It’s perfect for a cozy family dinner, and I hope it becomes a favorite in your home too!
To watch me make this recipe on Youtube, click here!
To watch me make this recipe on Facebook, click here!
Thank you for reading!
Love, Tracy