This little casserole is straight out of the Depression-era playbook: simple pantry staples, one dish, and the oven doing most of the work. We used to make versions of this on the farm when money was tight and bellies were hungry, stretching a can of tuna and a can of cream of mushroom soup to feed a whole table. Everything gets mixed right in the baking dish—uncooked wide egg noodles, soup, and just a few other ingredients—so there’s hardly any cleanup. It’s the kind of cozy, creamed tuna noodle bake you can plan your whole week around, knowing supper will be warm, filling, and familiar.
Serve this creamed tuna noodle casserole with something fresh and simple alongside: a crisp lettuce salad with a tangy vinaigrette, or just sliced tomatoes and cucumbers with a sprinkle of salt and pepper. Buttered peas or green beans are classic Midwestern partners and fit the Depression-era spirit. A slice of soft white bread or dinner rolls with butter helps scoop up the creamy sauce. For dessert, keep it old-fashioned with applesauce, a dish of canned fruit, or a simple pudding to round out the meal.
Oven-Baked 5-Ingredient Creamed Tuna Noodle CasseroleServings: 4-6
Ingredients
8 oz uncooked wide egg noodles
2 cans (10.5 oz each) condensed cream of mushroom soup
1 3/4 cups milk (whole or 2%)
2 cans (5 oz each) tuna in water or oil, drained and flaked
1 cup frozen peas (no need to thaw)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a bit of butter or oil so the noodles don’t stick.
Pour the uncooked wide egg noodles evenly into the bottom of the baking dish, spreading them out with your hands so they’re in a fairly even layer.
In a medium bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and pourable. It should be thinner than straight soup from the can but still nice and creamy.
Sprinkle the drained, flaked tuna evenly over the dry noodles in the baking dish, using your fingers to break up any larger chunks so it’s well scattered.
Scatter the frozen peas over the noodles and tuna, letting them fall down in between so every scoop later on has a little bit of vegetable in it.
Pour the soup-and-milk mixture slowly and evenly over the noodles, tuna, and peas, making sure to cover as much of the noodles as you can. Use your hands or a spoon to gently mix everything right in the baking dish, turning the noodles so they all get coated in the creamy mixture. It should look like a loose, soupy mixture with dry noodles tucked in.
Cover the baking dish tightly with foil, crimping the edges so the steam stays inside. This is what helps the uncooked egg noodles soften and cook in the oven.
Bake the covered casserole at 375°F (190°C) for 35 to 40 minutes, until the noodles are tender when you poke into the center with a fork and the sauce is bubbling around the edges.
Carefully remove the foil, give the casserole a gentle stir to bring some of the sauce from the bottom up over the top, and bake uncovered for another 5 to 10 minutes, just until the top looks a bit set and lightly golden in spots.
Let the casserole rest on the counter for about 5 to 10 minutes before serving. This short rest helps the sauce thicken slightly so each scoop holds together on the plate.
Variations & Tips
If you like a little crunch on top, sprinkle crushed saltine crackers or buttered bread crumbs over the casserole after you remove the foil, then bake uncovered until lightly browned. For extra creaminess, you can swap 1/2 cup of the milk for evaporated milk or a spoonful or two of sour cream, keeping the total liquid the same. To stay true to Depression-era thrift, feel free to cut the tuna back to one can and add another handful of peas or a small can of drained corn to stretch it. If you don’t have peas, any mild frozen vegetable—mixed vegetables, green beans, or carrots—will work in their place. For a bit more flavor without adding new ingredients, season the soup mixture with a pinch of black pepper, onion powder, or garlic powder before pouring it over the noodles. Leftovers reheat nicely in a low oven with a splash of milk stirred in to loosen the sauce, making an easy next-day lunch.
