Tuna Tango Noodle Casserole

By Yankee Magazine

Jan 05 2015

tuna noodle

Flavorful, retro tuna noodle casserole.

Photo Credit : Aimee Seavey

A retro-inspired comfort food classic from the Yankee archives, this tuna noodle casserole earned the name “tango” thanks to its tangy tomato zip.

It originally ran in August 1967, and was submitted by Mrs. L.C. Ramsey from Albany, NY.

Read more about Tuna Tango Noodle Casserole.


4 oz. dry macaroni (1 cup), such as elbows
1 12-ounce can of solid tuna, drained and flaked
1 1/2 cups tomato sauce
1/2 cup cottage cheese
2 oz. (1/4 cup) cream cheese
2 tablespoons sour cream
1/2 medium onion, diced fine
1 1/2 tablespoons diced pimento OR 1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup Panko breadcrumbs
1-2 tablespoons butter, plus more for the baking dish


Cook and drain the macaroni according to the package instructions.

Preheat the oven to 350 degrees and generously grease a 2-quart baking dish with butter.

Stir the remaining ingredients into the pasta until combined, then pour into the prepared baking dish.

Toss the Panko breadcrumbs with the melted butter (season with dried herbs if you like), and sprinkle evenly over the top.

Bake for 35-40 minutes, or until golden brown and bubbly.