This one goes by 'Seaside Comfort'—it’s been a hit since I first made it, and my husband says it’s like a warm hug from the coast.

Tuna noodle casserole is a classic comfort dish that has been a staple in American households since the mid-20th century. Originating as an economical and convenient meal, it combines pantry staples like canned tuna and pasta with a creamy sauce, often topped with crunchy breadcrumbs. This dish is perfect for busy weeknights or as a nostalgic throwback to simpler times. Its versatility and ease of preparation make it a favorite among home cooks looking for a hearty, satisfying meal.

Tuna noodle casserole pairs wonderfully with a crisp green salad dressed in a light vinaigrette, which balances the richness of the casserole. Steamed green beans or roasted Brussels sprouts also make excellent side dishes, adding a fresh, vibrant contrast to the creamy texture of the casserole. For a touch of brightness, consider serving with lemon wedges on the side.

Servings: 6

12 oz egg noodles
2 cans (5 oz each) tuna, drained
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
1 cup breadcrumbs
2 tablespoons butter, melted

Preheat your oven to 350°F (175°C).

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, peas, cheddar cheese, onion, celery, mayonnaise, lemon juice, salt, and pepper.

Add the cooked noodles to the tuna mixture and gently fold until well combined.

Transfer the mixture into a greased 9x13-inch baking dish.

In a small bowl, mix the breadcrumbs with melted butter until evenly coated.

Sprinkle the buttered breadcrumbs over the top of the casserole.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

Allow to cool slightly before serving.

For a healthier twist, consider using whole wheat noodles and low-fat cheese. You can also substitute the cream of mushroom soup with a homemade white sauce for a fresher taste. If you're looking to add more vegetables, chopped bell peppers or sliced mushrooms make great additions. For a bit of spice, try adding a pinch of cayenne pepper or a dash of hot sauce to the tuna mixture. Finally, for a gluten-free version, use gluten-free pasta and breadcrumbs.