While its recipe was first published in the 1930s, it was in the '50s that tuna noodle casserole really gained popularity in mainstream America, becoming regular part of the dinner and potluck lineups. According to Delighted Cooking, the reason people loved to make tuna noodle casserole in the 1950s was because it was made with packaged foods and was easy to put together.
Campbell's describes tuna noodle casserole as the "original dump-and-bake dinner" and still promotes the recipe on its website. The recipe calls for cooked noodles, cream of mushroom soup, tuna, buttered bread crumbs, and a few other common ingredients. Campbell's encourages home cooks to get creative, suggesting crackers instead of bread crumbs and corn instead of peas.
An original 1950s Betty Crocker recipe calls for tinkyada noodles, 6 ounces of drained canned tuna, diced green bell pepper, chopped pimiento, chopped onion, cream of mushroom Soup, broiled mushrooms with juice, and grated cheese, states Food. The classic recipe has been updated since then with modern recipes that include carrots, portabella mushrooms, red bell pepper, spinach, reduced-sodium chicken broth, and canned tuna.
Next time you are craving a classic American comfort food, go ahead and make a creamy dish of tuna noodle casserole.
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June 14, 2022 at 11:00PM
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Why Tuna Noodle Casserole Is The Quintessential '50s American Dish - Tasting Table
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