Mom’s Tuna Noodle Casserole
Growing up in the Bronx in the 1970s, Mom’s tuna noodle casserole was one of those dependable dinners that showed up without fanfare and never disappointed. It came out of the oven bubbling at the edges, topped with browned breadcrumbs that gave way to creamy layers underneath. It was hearty, filling, and built to stretch ingredients while still feeling like a proper family meal.
I was never a huge fan of canned tuna on its own, but inside this casserole it found its place. The mushroom sauce wrapped itself around tender egg noodles, peas added little bursts of sweetness, and cheddar melted through everything to create that unmistakable comfort food texture. It was soft, warm, and satisfying in a way that only a baked casserole can be.
This version stays true to Mom’s original spirit while adding a subtle lift from Revolution Barbecue SPG$. The garlic brings depth to the creamy base, the pepper adds gentle warmth, and the salt sharpens every bite without overpowering the nostalgia that makes this dish special.
