'Grandma’s Pantry Favorite'—with just 3 ingredients, it’s like a hug from grandma in a bowl!

This tuna pasta casserole is a comforting reminder of simpler times, hailing from the heart of Midwest kitchens where every ingredient had to count, yet meals always nourished the soul. With just three ingredients, this recipe captures the spirit of frugality while delivering a taste that will take you back to family dinners at grandma's table. It's the sort of dish that brings people together, making it perfect for both an impromptu weekday meal or a nostalgic potluck gathering.

This casserole pairs wonderfully with a crisp green salad or vibrant coleslaw to balance its creamy richness. For something warm, consider serving it with a side of buttered green beans or cooked carrots, often a staple on the farm's spread. A basket of homemade bread is always a good accompaniment, perfect for sopping up every last bite.

Servings: 4 to 6

8 oz of pasta (such as rotini or elbow)
2 cans of tuna, drained
1 can of condensed cream of mushroom soup

Preheat your oven to 350°F (175°C).

Cook the pasta according to package instructions, then drain.

In a large bowl, combine the cooked pasta with the drained tuna and cream of mushroom soup.

Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.

Bake in the preheated oven for 20 to 25 minutes, or until the top is bubbling and lightly golden.

Let it cool for a few minutes before serving.

For a crunchy topping, sprinkle breadcrumbs or crushed potato chips over the casserole before baking. If you have some frozen peas or corn, feel free to toss them in with the pasta mixture for added color and nutrition. A generous handful of shredded cheddar cheese mixed in or sprinkled on top can add a delightful cheesy layer. If cream of mushroom soup isn't to your liking, cream of celery or chicken can also work beautifully.