Tuna casserole

Tuna casserole

Tuna casserole just out of the oven
Place of origin	United States
Main ingredients	egg noodles, tuna, peas

Tuna casserole is a casserole primarily made with pasta (or rice) and canned tuna fish, with canned peas and corn sometimes added. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. Tuna casserole is a common dish in some parts of the United States, prepared using only nonperishable pantry ingredients.

Casseroles became a popular household dish in the 1950s mainly because the ingredients were cheap and easy to find at the store. A can of tuna, a can of vegetables, a can of soup, and a package of egg noodles becomes a prepared family dinner after 35 minutes. Tuna casserole can also be frozen or refrigerated and then reheated to be eaten the next day. Tuna casserole is a popular dish to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.

While every tuna casserole is different, historically tuna casserole is made with egg noodles, chopped onion, shredded cheddar cheese, frozen green peas, canned and drained tuna, condensed cream of mushroom soup, sliced mushrooms and crushed potato chips. The cooked noodles, onion, cheese, peas, tuna, soup and mushrooms are mixed in a baking dish, with the potato chips and more cheese sprinkled on top, and then cooked.

Also a common dish in most parts of Australia this dish is instead called tuna mornay and served with a Mornay sauce (Béchamel with cheese added, or cheese sauce). Peas and corn are usually added. Additionally, wheat pasta is used rather than egg noodles.