Tuna noodle casserole has been a weeknight favorite for years, and for good reason. It’s affordable, satisfying, and made with ingredients most of us already have on hand. This version keeps it simple ...

It’s time. Autumn comfort food casseroles can be easy to make, fast to bake, and oh-so good to savor on a dark, rainy day in the mountains. Welcome to the 20th century classic tuna-noodle casserole.

Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook per package directions. A minute or so before the noodles are done, add the frozen peas to the boiling water.

Thanks to Ree Drummond, we have a new family fav.

This easy recipe swaps egg noodles for buttery sautéed cabbage. My favorite take on old-school tuna noodle casserole actually doesn’t contain any egg noodles. Instead, I opt for hearty chopped green ...

When cheeses have melted, add sauce mixture to the cooked egg noodles. Mix well. Pour into a 9 x 13-inch buttered baking pan or casserole dish large enough to hold the mixture. Sprinkle evenly on top ...

This classic dish was definitely long overdue for an upgrade. I use a homemade béchamel sauce, fresh cremini mushrooms, pasta shells (instead of egg noodles), then top it all off with crushed salt and ...

Food Network personality Sunny Anderson’s tuna casserole is an economical and crowd-pleasing dish, filling and packed with flavor. It’s her own update on the classic meal, injecting it with even more ...

They say you can't go back. I say you shouldn't want to. The "good old days" never really existed. Not when it comes to workload. (Who would want to sweat it out like Mrs. Patmore in the kitchen of ...