Grandma Patterson's Tuna Noodle Casserole

Stirring Memories

Grandma Patterson's Tuna Noodle Casserole

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Tuna noodle casserole is one of those nostalgic, budget‑friendly dishes that turns simple pantry staples into a warm, satisfying meal, blending tender noodles, creamy sauce, and flaky tuna under a comforting crunchy topping. Its origins trace back to mid‑20th‑century American home cooking, when canned goods and casseroles became popular for their convenience and ability to feed families affordably. Over time, it earned its place as a beloved classic, celebrated for its simplicity, versatility, and cozy, old‑school charm.

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 People

Course: Entree

Cuisine: USA

Calories: 496

Ingredients Method Notes

Ingredients

12 oz egg noodles
3 pkgs of Lemon Pepper Tuna you can use canned I like the flavored lemon pepper in this recipe. You can also substitute canned chicken if you are not a fish person.
1 can cream of celery soup
1 cup milk
1 cup frozen peas
1 cup shredded cheddar cheese
½ cup diced onion
½ teaspoon salt
½ teaspoon pepper
1 cup crushed potato chips or Panko Bread Crumbs

Method

Heat oven to 350°F.
2. Cook carrots, celery, and onion in butter until softened.
3. Sprinkle flour over the vegetables and stir.
4. Slowly add broth and milk while stirring.
5. Cook until thick and creamy.
6. Stir in chicken, peas, salt, pepper, and poultry seasoning.
7. Place one pie crust in a 9-inch pie plate.
8. Pour filling into the crust.
9. Put biscuits on top for the top crust cover with foil for first 20 minutes
10. Green onions chopped for garnish

Notes

This is one of our favorites for a quick and easy meal.

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