Grandpa Ray swore this was the best cold-night comfort food, and he always went back for extra.

Grandpa Ray swore this was the best cold-night comfort food, and he always went back for extra. This Southern-style tuna noodle casserole leans on pantry staples like canned tuna and egg noodles, then bakes up in disposable aluminum pans so you can feed a crowd or share one with a neighbor. It’s creamy, cozy, and just a little old-fashioned in the best way, with a golden, bubbly top and lightly browned corners that make the whole kitchen smell like home.

Serve this casserole straight from the oven while it’s still bubbly, with a simple green side like steamed green beans, a tossed salad, or buttered peas to balance the richness. Warm rolls or cornbread are great for scooping up the creamy sauce from the corners of the pan. For a bigger spread on a cold night, pair it with a pot of tomato soup or vegetable soup and a plate of apple slices or orange wedges for something fresh and bright on the table.

Servings: 8

12 oz wide egg noodles

1/2 cup grated Parmesan cheese

1 tsp garlic powder

Nonstick cooking spray (for the pans)

Preheat your oven to 350°F (175°C). Place two disposable aluminum roasting pans on a sturdy baking sheet for easier handling. Lightly coat the pans with nonstick cooking spray so the noodles don’t stick.

Bring a large pot of well-salted water to a boil. Add the egg noodles and cook just to al dente according to package directions, 1–2 minutes less than it says, since they’ll keep cooking in the oven. Drain the noodles and set aside.

While the noodles cook, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, whisk together the cream of mushroom soup, milk, sour cream, mayonnaise, 1/2 cup of the shredded cheddar, the Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth and well combined.

Gently fold the drained tuna into the soup mixture, breaking it up with a fork so there are no big chunks. Stir in the sautéed onion and celery and the thawed peas until everything is evenly distributed.

Add the drained egg noodles to the bowl with the tuna mixture. Using a large spoon or spatula, gently toss until all the noodles are well coated but not broken. This is where it should look creamy and generous—Grandpa Ray always said the noodles should be “swimming, not stranded.”

Divide the mixture evenly between the two prepared disposable aluminum roasting pans, smoothing the tops so they’re level. Sprinkle the remaining 1/2 cup shredded cheddar evenly over both pans.

In a small bowl, combine the crushed buttery crackers with the remaining 2 tablespoons melted butter. Stir until the crumbs are evenly moistened, then sprinkle this mixture over the tops of both casseroles for a light, crunchy layer.

Place the baking sheet with the two pans into the preheated oven. Bake for 25–30 minutes, or until the casseroles are bubbly around the edges and the tops are lightly browned, especially in the corners.

If you like extra color on top, switch the oven to broil for 1–2 minutes at the end, watching closely so the cracker topping doesn’t burn. You’re aiming for a golden, slightly crisp top with bubbly edges.

Remove the casseroles from the oven and let them rest for 10 minutes before serving. This helps the sauce thicken slightly so it scoops nicely, and those browned corners will be just right—exactly how Grandpa Ray liked them when he went back for seconds (and usually thirds).

For picky eaters, you can leave out the onion and celery and simply stir in the peas, or swap the peas for corn or finely chopped steamed carrots. If anyone in the family isn’t big on tuna, you can replace one can of tuna with 1 1/2 cups cooked, shredded chicken for a milder flavor while still keeping some of Grandpa Ray’s tuna tradition. To lighten things up a bit, use reduced-fat sour cream and mayonnaise and 2% cheese, and add an extra 1/2 cup of milk for a looser, less rich sauce. For a stronger Southern touch, use cream of chicken soup instead of one can of cream of mushroom and add a pinch of cayenne for gentle heat. You can also swap the cracker topping for crushed potato chips or buttered panko breadcrumbs if that’s what you have on hand. This recipe makes two pans on purpose: bake one for dinner and cover the second, unbaked pan tightly with foil and freeze up to 2 months; when you’re ready to use it, thaw in the fridge overnight and bake covered for 20 minutes, then uncovered for another 20–25 minutes until hot and bubbly. If you like extra cheese pulls for kids, sprinkle another 1/2 cup cheddar over the top in the last 5 minutes of baking.