Can we talk Tuna Noodle Casserole? Why? Because my blog tells me people are looking for it. Particularly Meta Givens Tuna Noodle Casserole Supreme.
If you don’t know Meta Givens Tuna Noodle Casserole Supreme, and you probably do, even if you don’t know you do…it’s the Tuna Noodle Casserole with the potato chips on top. I think every child growing up in the United States in the 1960’s knows that casserole! It was the bane of my childhood existence.
About Meta Givens Tuna Noodle Casserole Supreme:
While we probably all know or at least have had a brush of some sort with Meta Givens Tuna Noodle Casserole Supreme, like many recipes made by so many people, it kind of morphed in the passing. And so what had the potential to actually be a pretty decent dish so often turned into a hot mess.
When I pulled out Mother’s worn copy of Meta Given’s Modern Encyclopedia of Cooking it was fun to see the original Tuna Noodle Casserole Supreme. Not only was there the familiar potato chip topping, but a cheese topping, too.
Never being one to ruin a good potato chip, I’ve used the cheese topping. Besides chips are pricey! If I’m buying them, I’m having them with dip while watching a movie! I know many won’t agree with me, so go ahead and use the potato chip topping if you want.
The biggest surprise about the recipe was there were hard-boiled eggs. I was a little horrified at first but they turned out to be the best part. I suppose they are kind of like Creamed Eggs. I highly recommend using the eggs.
How to make a good Tuna Noodle Casserole, even if you’re not making Meta Givens Tuna Noodle Casserole Supreme:
As I revisited the recipe (It’s been at least 40 years since I’ve had or made Tuna Noodle Casserole) I found several things that put this casserole a cut above those I’d had in the past:
- Meta used hot noodles and heated the sauce – this casserole was not mushy and the peas not overcooked because there was a shorter bake time.
- Meta used a 1/1 ratio of liquid to canned soup. No gloppiness here, just a beautiful, slightly creamy sauce and the peas, frozen to begin with, were bright and lovely.
- Meta used layers of noodles and ingredients, then poured the sauce over. The tuna stayed intact instead of disappearing and the eggs retained some integrity. Do try it with the eggs if you haven’t before – they really were the best part!
- Meta used a small amount of cheese – just the right amount I think, to give it a little appeal but avoid a heavy, greasy, mess.
Change Ups For Meta Givens Tuna Noodle Casserole Supreme:
My recipe, below, reflects Meta’s actual recipe for Tuna Noodle Casserole, but sometimes I like to change things up:
First of all, if you want to avoid canned soup, check out my recipe for just the right amount of white sauce to replace any canned soup. Start with fresh mushrooms, sauteed, then add in the flour, and maybe just a hint of thyme. A pinch of nutmeg in that sauce would never be wrong. Just sayin’. The link is at the bottom of this page.
I can’t resist adding just a little splash of Sherry to this casserole if I think of it at the time I’m making it. It works whether you’re using canned soup or making your own sauce. Just a teaspoon. 🙂 So make the recipe exactly or riff a bit, but make it! You’ll love it!Print
Meta Givens Tuna Noodle Casserole Supreme
This is the definitive tuna noodle casserole so many of us grew up on; you might be surprised by just how good it can be!
- Yield: 5 servings
- 8 ounces noodles (my note: cook al dente and use a wide egg noodle)
- 2 hard-cooked eggs
- 7 ounce tin of tuna
- 1 cup drained, canned or leftover cooked peas, liquid reserved if using canned (my note: the way to go here is frozen – this is about 2/3 of the soup can)
- 10 1/2 ounce tin cream of mushroom soup
- milk – 1 soup can full (10 1/2 ounces)
- 1/3 cup grated cheese or optional crumbled potato chips
Cook noodles in two quarts boiling salted water, boiling vigorously until soft. (My note: go “al dente” on the noodles!)
Drain well in a colander and rinse with hot water. Peel and slice eggs. Meanwhile, drain oil from tuna and discard.
Arrange layers of noodles, sliced egg, flaked tuna and peas in a greased 6 cup casserole, beginning and ending with noodles. Heat mushroom soup (in same pan used to cook noodles) and add enough liquid from peas (or milk) to fill mushroom soup can.
Stir to keep smooth and heat to boiling. (My note: in the old days, it was always recommended to cook anything from a can to boiling – it’s not necessary today; just warm it up, on the stove or in the microwave.)
Pour over the tuna noodle mixture in the casserole, pushing mixture very gently aside with a fork to allow liquid to run down to bottom. Top with grated cheese and bake in a moderately hot oven (375 degrees) for 15 to 20 minutes or until mixture is hot through and cheese is a temptingly brown color. (my note: temptingly brown? Just cook till cheese is melted and casserole is hot and bubbly.)
Let sit for several minutes and serve directly from casserole.
Meta’s Note: One cup of crumbled potato chips may be substituted for the grated cheese for an unusually flavorsome topping.
If casserole is not heated until bubbly, the sauce will be thin.
Many recipes change up the amount of liquid. For the best casserole follow the 1:1 ratio of soup to milk and you’ll be rewarded with a casserole that has a lovely, creamy sauciness to it.
Let’s talk about how to save money/time on Meta Givens Tuna Noodle Casserole Supreme:
- Use a coupon matching site! Do not discount the savings! Every store has an enthusiastic group who will alert you not only to coupons, but the best deals at your store with or without coupons.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Tuna Safety for Meta Givens Tuna Noodle Casserole Supreme
How much and what kind of Tuna is safe to eat? Check out this handy calculator by Colin Dunn of Planet Green. Hint: light tuna has much lower levels of mercury than Albacore.