Yum. Would you mind posting the recipe? Thanks.

I just drain the oil from two cans of tuna, add an equal amount of butter, heat, add chopped onions to sweat, add seasoned flour to make a roux, add room temp milk to make a gravy of desired thickness (on the thin side), dump in cooked macaroni and a couple of handfuls of cheese, dump all that into a buttered casserole dish, more cheese on top and bake at 350 until all hot and bubbly! Hubby loves it.
Or omit the cheese and noodles and serve the gravy over hot biscuits.

My favorite version

Tuna Crunch Casserole
1 Can Cream of Mushroom Soup
1/3 Cup Milk
1 Can Tuna
2 Eggs (Hardboiled and Sliced)
1 Cup Cooked Peas
1/2 Cup Potato Chips (Crushed)

Blend soup and milk in a 1 quart casserole.

Stir in tuna, eggs and peas.

Bake at 350 for 25 minutes.

Top with chips and bake 5 minutes.

I don't have a recipe, darn it. I start with butter, onions, mushrooms, and celery and saute. Add flour to make a roux....when lightly browned, I add cream or milk, mayo,and seasonings.

After the noodles are cooked, I'll toss in the tuna (usually the packages rather than cans) , then the sauce, and stir in the egg. Cover with whole wheat panko, bake until bubbly.

Mine is very simple:

large can of tuna, flaked
1/2 package of egg noodles, cooked
can of cream of whatever soup
1/2 cup of milk
salt and pepper to taste

Mix all together, place in a greased baking dish. I bake it at 350 degrees until it's bubbling.

Sometimes I add a can of drained mixed vegetables and sometimes I add chopped onions - any way I fix it, it's all eaten. I tried melting cheese on top, but my family didn't like it.

I also love tuna noodle casserole. I usually make the white sauce just like Angelaid although I have also used the soup method! I like it either way and do think of it as a yummy comfort food. My Grandchildren also love it!
Joann

I also make a thin white sauce but I use a can of cream of shrimp soup added to it and also add a can of peas. I top it w/buttered breadcrumbs and sprinkle a little grated sharp cheddar on top, then paprika.

I've never heard of eggs in it. Mine is like Kay Jones'.

I put frozen peas in mine. I make a white sauce, definitely don't use cream of mushroom soup. A few dashes of hot sauce. Real comfort food, to be sure.

After not having tuna noodle casserole for years and years I did get a yen for it several times in the past few months. It is indeed comfort food.

Sorry to say, I'm in the soup camp. Just as good in my book. I used frozen peas (canned peas just plain aren't good), and I throw in a can of water chestnuts. I love the extra crunchiness they add. Never any cheese. I do love all kinds of cheese, but not in a tuna casserole. I do add hard cooked eggs when I feel the urge.