#SundaySupper: Retro

I have a confession to make. And it’ll probably show my age, or lack there of. The theme for today’s #SundaySupper is Retro. That means food from the 50’s-70’s. I was stumped. The only thing I knew about retro food was from a challenge on Next Food Network Star one season. The contestents were given a dish considered retro and had to modernize it. And from that the only dish I could recall was Tuna Noodle Casserole. (Oh, I think pork chops and applesauce is one?)

So, that’s what I made. I wasn’t really sure what to expect. I’d never had tuna noodle casserole, at least not that I can remember. The only time I eat canned tuna is as a tuna salad sandwich from a sub shop during Lent. This casserole was a perfect opportunity to try something new Friday night. I was very pleased to not only enjoy it hot out of the oven, but reheated in the microwave! I never, repeat, never eat leftover fish. Leftover shrimp is iffy, too. But when my husband reheated a bowl for lunch and it smelled amazing I had to get myself a serving, too.

And now for a little history behind Tuna Noodle Casserole: This casserole dish became popular in the 50’s due to it’s simplicity, quickness, and low cost of packaged ingredients. This comfort food staple became a potluck standard. (Source: Wikipedia)

A big thank you to Heather of Hezzi-D’s Books and Cooks for hosting this fun event! Be sure to scroll past my recipe to see a list of blast-from-the-past recipes. I am looking forward to seeing the gang’s retro recipes and expand my little culinary world.

This casserole makes six servings.

Tuna Noodle Casserole


  • 1/2 lb wide egg noodles
  • 2 tbsp vegetable oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 2 tbsp flour
  • 2 3/4 C milk
  • 4 oz cream cheese
  • 1 tbsp spicy mustard (I used El Diablo Steakhouse)
  • 1 C frozen peas, thawed
  • 1/2 C shredded Parmesan cheese, divided use
  • 2 cans (5oz) tuna in water, drained and flaked


  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Preheat broiler.
  3. Heat oil in a large skillet over medium-high heat. Saute onion and carrot until carrots are almost tender. Sprinkle the flour over the veggies and stir until flour is absorbed and mixture is thick.
  4. Slowly whisk in the milk and cook until thick, stirring constantly. Melt in the cream cheese and 1/4 C of the Paremsan. Add mustard and season to taste with S+P.
  5. Remove from the heat and stir in the noodles and tuna. Place casserole in a lightly greased broiler-safe casserole dish. Top with remaining Parmesan. Place under the broiler for 5 minutes, or until golden and bubbly.

*This recipe is adapted from Cooking Light at http://www.myrecipes.com/recipe/tuna-noodle-casserole-0*

Tuna Noodle Casserole  Sew You Think You Can Cook

Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:


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30 thoughts on “#SundaySupper: Retro

  1. This was one of my favorite things as a kid because I could make it myself. And, as I discovered in university when I was pinching my pennies, it was relatively cheap to make too!

  2. I’ve never been able to eat tuna (allergic) but I’m thinking this would be really good with chicken, too!

  3. My hubby loves tuna casserole, so I have to make it at least once during Lent. I will happily ditch the soup and make him some of yours 🙂

    1. I hope he (and you) approves! I think my favorite thing about this version, and why I chose it, is because it uses cream cheese.

  4. This is a dish that was and still is a favorite of Grumpy’s. Poor guy, I never make it. lol I think I just got guilted into it because he saw a photo as I was reading your post and told me I needed to make this! 😉

  5. You did it! You’ve got me ready to try this one out! My mom made hers with canned, mushy peas and ZERO cheese! We had it nearly every Friday growing up… one of the few things mom made we didn’t get into! I’m so going to give this one a whirl! Took me back!!

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