On September 18, 1957, American housewives may have celebrated the half-way point through their week by making a sure-to-please family dinner favorite, Tuna Noodle Casserole. There were probably as many recipes for tuna casserole as there were families, but some ingredients seem classic – canned tuna, egg noodles (no one called it pasta, yet), condensed soup, and something crunchy. The following recipe is shared by a ’50s kid who relates, “One of my childhood favorites. My mom made it even better than all the other mothers because she used potato chips in it.”
1950s Tuna Noodle Casserole
1 lb bag of broad egg noodles
1 large can of condensed Campbell’s Cream of Mushroom soup, and the same size can of milk plus one more cup
2 large cans of tuna, drained (prefer light instead of white)
1 large bag of salted potato chips, crushed
Salt and pepper
Preheat oven to 350°. Cook the egg noodles according to the directions on the bag. Combine the cream of mushroom soup with the milk. Crumble the drained tuna. In a bowl, combine all of the above with 3/4 of the bag of crushed potato chips and salt and pepper. Place in a buttered casserole dish. Sprinkle remaining chips on the top. Bake at 350° for 35-40 minutes.