Drew Barrymore's Mom's Tuna Noodle Casserole Took Me Back in Time

Just don't yuck my yum.

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Drew Barrymore thinks of herself as an “obsessed foodie,” but she still holds a place in her heart for homestyle comfort food. One of her favorites? Her mom’s Tuna Noodle Casserole.

Whenever I bring up this classic dish, I prepare myself for a wide range of responses. I was a kid who loved tuna sandwiches, so putting this tinned fish in a casserole was fine by me. (I admittedly picked out the peas, though.)

My husband, however, who hates tuna and peas, has less fond childhood memories of this combo. His family’s version was called tuna pea wiggle—instead of baking it with noodles, the creamy sauce was poured over saltine crackers.

Never underestimate the power of nostalgic foods, though; love them or hate them, one bite brings us right back to those old days. As a kid, Drew Barrymore adored her mom’s take on this casserole—and she still does today. “The second I taste it, it’s like no time has gone by whatsoever,” she says.

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Why Drew Still Asks for Her Mom's Tuna Noodle Casserole

In an interview with Vogue, Drew shares that her mother, Jaid Barrymore, raised her on a mostly vegetarian diet that included fish.

Drew says that after moving out of her mother’s house when she was 14, it took 20 years before she learned how to cook for herself. Now, she loves discovering new flavors and making memories in the kitchen with her daughters, Olive and Frankie. She also published her first cookbook, Rebel Homemaker, in 2021.

When it comes to tuna noodle casserole, her mom’s version is still her favorite. On an episode of The Drew Barrymore Show, Drew shares that she still asks her mother to make the dish whenever they get together.

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How To Make Her Mom's Tuna Noodle Casserole

Drew’s mom’s Tuna Noodle Casserole features all the classic pantry staples. There’s a creamy sauce made with milk and canned cream of mushroom soup, which adds lots of umami flavor. The sauce is stirred together with cooked egg noodles, canned tuna, and peas, then poured into a baking dish.

The best part of all, I think, 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 this dish in decades—it was just as Drew described: I felt like I was going back in time. It has a lot of savory flavor from the canned soup and tuna, and the salty crunch of those fried onions on top gives it great texture. 

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Tips for Making This Casserole

This version of tuna noodle casserole calls for egg noodles, but you can also make it with elbow macaroni or rotini. I use unseasoned panko breadcrumbs in the topping because I find the coarse texture gives the mixture a little extra crunch.

If you’re not a fan of mushroom soup, you can substitute cream of celery or chicken soup. And if you like an extra-saucy casserole, double the amount of soup and milk.

Keep Drew’s mom's recipe handy so you’re ready the next time the craving for a warm, comforting casserole strikes. And whatever your feelings are on this old-school recipe, Drew has these words of wisdom: “Don’t yuck my yum!”

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