Let’s take a stroll down memory lane, you’re at Grama’s house, it’s a super cheesy dish and the only way you ever ate tuna, it’s Grama’s Tuna Casserole! I hadn’t had this in ages so I finally recreated my Grama’s recipe! Make sure you pin it for later!
Ingredients:
2 cans of tuna
1 large box of velveeta cheese
1 stick of butter (I didn’t claim this was healthy)
1/2 to 1 cup of milk (I used Fairlife, use any kind you like)
Salt and pepper to taste
We start this Tuna Casserole Recipe by chopping up your Velveeta into bite sized pieces!
We then add the milk, velveet and butter to a stock pot. You begin to bring this mixture to a boil, add salt and pepper to taste. I probably used 1 tsp of black pepper and 1 tsp of salt but will adjust more at the end.
As soon as we start making our cheese sauce, I also start my boiling pot of water to get my egg noodles cooking. Egg noodles cook pretty quickly so by the time the cheese is fully melted down, your noodles are almost done.
Did I mention this is a super quick meal?
Now we’ve got our cheese sauce looking saucy and smellin’ like Grama’s house! I also put the tuna in a bowl to chunk it all up and get it ready to be added to the glorious pot!
Once the noodles are done, strain those and then pour them back in the warm, empty pot. Then add your cheese mixture and give it a good stir!
Look at this heaven! This is exactly how I remember it from my grama’s!!!
At this point you’ll add your tuna and give it a good stir and let it simmer about 5 minutes to warm the tuna. Then you can taste test it to see if you need more salt or pepper. I almost always add more pepper but we can fans of black pepper.
Okay, who doesn’t love a good Tuna Casserole Recipe?
The night I made this dish I hadn’t had my grama’s Tuna Casserole Recipe in probably 5+ years and my husband had never had this recipe. As I described it he said his grama made the same thing and his mom never did so he hadn’t had it in 20+ years. As soon as I got it done, we were both pretty excited!
If you like the cheese sauce to be less THICK, just use more milk in the beginning. And no worries, if you get it almost done and at THAT point think it’s too thick, you can always add milk then and let it get warm and thin down for you.
I decided to just throw some corn with this dish so we had some sort of veggie but let’s be real, we came for the tuna casserole!
Reheating tip: Add a teaspoon or 2 to your bowl of leftovers, microwave 1 minute, give it a good stir with that milk in the bottom, heat another minute and stir again. This will help the cheese sauce thin back out after being refrigerated. You’re welcome!
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Xoxo, Elizabeth
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About the Author: Elizabeth Richey, living and thriving in rural Arkansas, Aquarian and iced coffee enthusiast. When she’s not writing, gardening, playing with her chocolate lab Maple or sharing videos on YouTube (Elizabeth’s Many Adventures) you can find her enjoying time with her family or traveling somewhere new! Most of the time she’s dreaming of being kicked back in her hammock in her cottage garden listening to the birds sing.
