This post was originally published on January 9, 2013 and was updated on January 19, 2021.
Several years ago, there was a story on NPR that really resonated with me about how tuna noodle casserole is the ultimate lazy comfort food. I'm not a fan of cream of mushroom soup, so my version skips the casserole part—yes, that means I just call it tuna noodle. When I left home, this was the only thing that I knew how to cook (thanks, Dad!) Nearly twelve years later, it's still a standby.
Tuna noodle is perfect for winter weeknights, and the day before my weekly grocery trip, and really any time I want something easy to make and comforting to eat. This is one of the few recipes that I can make from memory, and it's also one of the few recipes that I don't precisely measure. I usually eyeball the breadcrumbs, and season with salt and pepper to taste.
- 8 ounces medium egg noodles
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 2 (5-ounce) cans chunk light tuna in water, drained
- 2 tablespoons unseasoned breadcrumbs
- salt and pepper to taste
Prepare pasta according to package directions and drain.
Meanwhile, melt butter over medium heat in a large skillet. Add onions and cook, stirring occasionally, until softened, about five minutes. Add tuna and cook for another five minutes, or until tuna is thoroughly warmed and onions have started to turn golden-brown. Sprinkle tuna mixture with breadcrumbs and cook, without stirring, until the breadcrumbs are lightly toasted, about two minutes.
Add prepared pasta to tuna mixture and toss. Season with salt and pepper to taste.
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