Tuna Noodle Casserole
Three Variations

Tuna Noodle Casserole, that beloved favorite of childhood, has maintained its presence through four revisions of Joy of Cooking. Try them all and see which comes closest to the version in your memory.

Tuna, Noodle and Mushroom Soup Casserole: 1951
From The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker, Third Revision, 1951

4 Large Servings

An excellent emergency dish. Cook until tender:

• 2 cups noodles

Drain them in a colander. Pour 3 cupfuls of cold water over them. Drain them again. Drain the contents of:

• 1 can tuna fish: 7 oz.

Separate it with a fork into large flakes. Be careful not to mince it as that isn't nearly so good. Grease an oven-proof dish. Arrange a layer of noodles, then sprinkle it with fish and so on. Have noodles on top. Pour over this mixture the contents of:

• 1 can condensed mushroom soup: 10 and one-half ounces

Season the soup with:

• Worcestershire sauce, curry, sherry, etc.

Cover the top with:

• Buttered cornflakes or cracker crumbs

Bake the dish in a hot oven (450 degrees) until the top is brown.

Tuna, Noodle and Mushroom Soup Casserole: 1975
from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker Fifth Revision, 1975

4 Large Servings

An excellent emergency dish.
Preheat oven to 450 degrees.
Have ready:

• 2cups Boiled Noodles

Drain:

• 1 can tuna fish: 7 ounces

Separate it with a fork into large flakes. Do not mince it. Grease an ovenproof dish. Arrange a layer of noodles, then sprinkle it with fish and so on, with noodles on top. Pour over this mixture:

• 1 cup condensed mushroom soup

Season the soup with:

• Worcestershire sauce, curry powder or dry sherry
• One-fourth cup chopped parsley

Cover the top with:

• Buttered cornflakes or cracker crumbs

Bake until the top is brown.

Tuna Noodle Casserole: 1997
from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, Sixth Revision, copyright 1997, Scribner.

4 to 5 Servings

A great version of the old standby, conveniently made with condensed cream of mushroom soup.

Position a rack in the center of the oven. Preheat the oven to 375 degrees. Butter an 8 x 8-inch, 9 x 2-inch round, or other shallow one and one-half to 2-quart baking dish. Drain thoroughly:

• 12 ounces canned white tuna, in water or oil

Turn the tuna into a mixing bowl and break into flakes with a fork. Do not mince. Stir in until just combined:

• 2 cups cooked egg noodles
• One 10-ounce can condensed cream of mushroom soup
• 1 cup peas or peas-and-carrots, drained, canned or frozen (you need not thaw)
• Three-fourths cup milk
• One-fourth cup minced red bell pepper or drained bottled pimiento (optional)
• 2 tablespoons minced scallions or onions (optional)
• Worcestershire sauce or hot red pepper sauce to taste (optional)

Turn this mixture into the prepared dish. Mix together and sprinkle on top:

• One-half cup dry unseasoned breadcrumbs, fine cracker crumbs, or crushed corn flakes
  
• One-third cup grated Parmesan cheese (optional)
  
• 2 to 3 tablespoons unsalted butter, melted

Bake until bubbly and browned on top, 25 to 35 minutes

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