Drew Barrymore describes herself as an “obsessed foodie,” but her heart still beats for home cooking. One of her favorites? Her mother’s Tuna pasta casserole.
Whenever I mention this classic dish, I have to prepare myself for a variety of reactions. I was a kid who loved tuna sandwiches, so putting this canned fish into a casserole was no problem for me. (I picked out the peas, though.)
My husband, on the other hand, hates tuna And Peas, has less fond childhood memories of this combination. His family’s version was called tuna and pea wiggle—instead of baking it with pasta, the creamy sauce was poured over saltine crackers.
However, never underestimate the power of nostalgic foods. Love them or hate them, one bite takes us back to those old days. As a child, Drew Barrymore loved her mother’s casserole – and she still does today. “As soon as I try it, it’s like no time has passed at all,” she says.
Simply Recipes / Nancy Mock
Why Drew still asks about her mom’s tuna noodle casserole
In an interview with fashionDrew shares that her mother, Jaid Barrymore, raised her on a mostly vegetarian diet that included fish.
Drew says it took 20 years after she moved out of her mother’s house at 14 before she learned to cook for herself. Now she loves exploring new flavors and creating memories in the kitchen with her daughters Olive and Frankie. She also published her first cookbook, Rebellious housewifein 2021.
When it comes to tuna noodle casserole, her mom’s version is still her favorite. In an episode of The Drew Barrymore ShowDrew shares that she still asks her mom to make the dish whenever they get together.
Simply Recipes / Nancy Mock
How to make her mom’s tuna noodle casserole
Drew’s Mom’s Tuna Pasta Casserole features all the classic pantry staples. There’s a creamy sauce made from milk and canned cream of mushroom soup that adds lots of umami flavor. The sauce is mixed with cooked egg noodles, canned tuna and peas and then poured into a baking dish.
Best of all, in my opinion, is the topping: a golden, crunchy combination of breadcrumbs, butter and fried onions. It’s reminiscent of the holiday classic, green bean casserole, which also uses cream of mushroom soup and fried onions.
When I took a bite of this hot-from-the-oven casserole—my first taste of the dish in decades—it was exactly as Drew described it: I felt like I was traveling back in time. It has lots of savory flavor from the canned soup and tuna, and the salty crunch of the fried onions on top gives it a great texture.
Simply Recipes / Nancy Mock
Tips for making this casserole
This version of tuna pasta casserole calls for egg noodles, but you can also make it with macaroni or rotini. I use unseasoned panko breadcrumbs as a topping because I find the coarse texture adds a little more crunch to the mixture.
If you are not a fan of mushroom soup, you can substitute it with cream of celery or chicken soup. And if you like a particularly savory casserole, double the amount of soup and milk.
Keep Drew’s mom’s recipe handy so you’re ready the next time you’re craving a warm, comforting casserole. And whatever your opinion on this old-school recipe, Drew has these words of wisdom: “Don’t make it good for me!”
Simply Recipes / Nancy Mock
