Tuna Casserole

Cafe Society
1

I’m thinking of making tuna casserole tonight (never have before). I found some recipes online, but figured I’d ask her for a good recipe.

So, what have ya got?

2

1 can Tuna. 1 can of cream o’soup (I prefer Cream of Celery). Some frozen peas, if you want.

About 1/2 lb cooked pasta, either rotini or egg noodles.

Mix all. Place in casserole dish or any oven safe container.
Bake at 350, covered for like 30 minutes or so. If you want, sprinklle on some bread crumbs or potato chips or parmesan cheese, and uncover for last 10 minutes.
Serve with tater tots.

-Don’t thin the soup (heresy)
-Don’t use penne or any straight, tubular pasta (it doesn’t hold the tuna goop well)
-Don’t ever add carrots (heresy x2)

3

I do:

2 cans cream of mushroom soup. Full-fat, Campbell’s preferred.
2 cans tuna, drained
4 cups of egg noodles, cooked
about a cup of peas
Salt and Pepper

Mix all that together, put in a casserole dish. Cover with crushed Ruffle potato chips, cover whole dish with tin foil. Cook at around 375 for 20-30 minutes, then take off the tin foil and cook until the chips are browned. Yummmm. I love this stuff. Total comfort food.

For an equally-delicious but more highbrow version, try this recipe. A lot more work, but also damn good.

Now I want tuna casserole for dinner.

4

I make Athena’s recipe, but I add 1/2 cup of milk and sometimes grated cheddar.

5

Highly recommend mixing in some cheese. Anything will do; I usually use mild cheddar.

6

Heretic!

7

No, no, y’all. One pouch decent tuna, 3 cups egg noodles (uncooked), 1/3 cup sour cream, 1/2 cup mayo, 2 tsp mustard, 1 can water chestnuts, herbs to taste (I like thyme), cheddar to top. Cook your noodles, mix everything else, top with cheese and bake at 350 for 20 minutes.

People add zucchini and tomato. Other people. (Tomato might be good, or peas.)

8
  1. Saute an onion
  2. Add some sliced fresh mushrooms
  3. Add two cans of tuna
  4. Add some frozen spinach which has been thawed and squeezed (I hate peas!)
  5. Add one can cream of mushroom soup
  6. Add one can of half and half - you can use milk but I prefer to use half and half or cream, you may need more if you are generous with the veggies
  7. Season to taste - salt, pepper - I like to use garlic salt and garlic pepper. Simmer
  8. Meanwhile, put the water on to boil for the noodles. You don’t need as much noodles as you would if you didn’t have the veggies. I put two eggs in the water at this time - by the time the water boils, and the noodles are cooked, the eggs will be hard boiled.
  9. Add the hard cooked eggs and noodles to the mixture
  10. Put in casserole dish and bake at 350 for about 30 minutes
  11. Sprinkle french fried onions generously over top and bake for about 10 more minutes.
  12. Eat!
9

Delete the tuna in any of the above and substitute shrimp or some other seafood. Tuna always has that dry consistency to me, regardless of how it’s dressed up. Except for tuna salad, strangely enough.

10

Nobody mixes in bread crumbs or puts a coating on top for a nice crunchy layer?

11

Good heavens, the ratios above are positively odd to my mind. Does tuna come in enormous cans down there, or do you just make very soupy casseroles?

Mine:

2 cans tuna
1 can cream of mushroom or cream of chicken soup
1 can green peas or mixed vegetables, or one cup cooked green peas (slightly less than in a can, but the two are close enough)
2 cups egg noodles, medium or broad.
Enough bread crumbs to cover the top (I actually use a mix of bread crumbs, salt, pepper, and summer savoury)
Optional, if the soup is very thick, 1/2 cup milk.

Boil the noodles while mixing the tuna and vegetables in the casserole dish. Once the noodles are boiled, add them and mix thoroughly, then add the soup, and mix thoroughly.

Cook at 400 degrees (F) for 20 minutes.
Remove, cover with bread crumb mix, put back in for 5 minutes.
Remove and let sit for 5-10 minutes, so the whole thing sets a bit.
Enjoy.

12

No one except me, Athena and Alice the Goon. What are we, chopped liver?

13

Mmmm… tuna cassarole!

2 cans tuna, drained
small onion, diced finely
1 cup frozen peas
2 cans cream of celery soup
1 can cheddar cheese soup
1 bag noodles, cooked & drained

Dump all together in cassarole dish & mix well. Top with cheese. Bake at 375 till browned & crispy. DEEEE-licious!!

14

I really hate cream-of-anything soup in any recipe. I refuse to use it. But a bazillion years ago when Weight Watchers was really, really restrictive, I found a substitute that I use in my tuna casserole to this day. Mashed cauliflower.

Overcook frozen cauliflower in chicken bullion - I think I use a bag of cauliflower and a cup to a cup and a half of water with a chicken bullion cube and I cook it till I can mash the florets easily with a fork. Allow to cool a bit. Dump in a blender with 1/2 to 1 cup of milk and process till smooth.

Meanwhile, put tuna, sauteed onions, peas, and cooked noodles in a big bowl. Pour cauliflower mix over it all and mix well. Turn into a greased casserole dish and top with crumbs or cheese or whatever you like and bake till heated thru. Sorry I don’t have any amounts for the ingredients - I cook by how it looks. Anyway, this makes a really good casserole - especially if you have some leftover tuna steak instead of the canned stuff.

15

I have the easiest, and weirdest one for ya, thanks to my mom:

2 cans condensed cream of mushroom soup
4 cans tuna in water
12 oz package frozen peas
tablespoon paprika
8 oz bag of potato chips (I used salt & cracked pepper kettle cooked the last time I made this a couple years ago)
French’s fried onions

Combine the soup, tuna with the water, peas and paprika. Stir well. Crush up the bag of potato chips and then add them to the bowl, combine. Dump it all into a 4-qt casserole, sprinkle with some more paprika on top, bake at 375 for 30 minutes. Add some French’s onions to the top at the end (or they’ll burn) for some crunch, save some to add on top of portions that are reheated for leftovers.

I guess you really do love what you grow up with. I just described this to someone else who says she loves tuna casserole, but said this sounded gross.

16

Those of you who are using anything but cream of celery soup in any tuna dish that calls for a cream soup really, really need to give the cream of celery a chance or two. I don’t remember when I first tried it, but it works much better than all the others.

Cream of onion sorta works, but it’s pretty salty.

17

Hey! I put crunchy french fried onions on top for the best crunch of all! What am I - invisible???!!! :stuck_out_tongue:

18

I go with what I have on hand, and I’m like FairyChatMom: who measures?

At one time, I was cooking for five adults, three of whom could eat like they’d been stranded on a desert island for months. So my amounts are adjusted as needed.

If you are fixing a big, honkin’ casserole, check Sam’s Club or Costco for 1/2 Steam Table Tray Foil Pans. You can get a package of thirty for a couple bucks, and they are a working mom’s BEST FRIEND (aside from the crock pot).

Noodles or macaroni, cooked
1-2 cans of cream of whatever soup (I can get an 8-pack of cans of mushroom at Sam’s, but I’ve used celery and even chicken, which is DIVINE)
1-2 cans evaporated milk, undiluted
tuna

then at your discretion:
peas
peas and carrots
diced onions
mushrooms

if you have the time, cut up fresh onion, celery, and carrot dices, and cook them in the water with the macaroni/noodles

stir everything together, dump in the foil pan, and bake at 350 for an hour.

Before baking, you can melt some butter (or margarine, if you MUST) and stir in panko breadcrumbs. Sprinkle on top and ideally, leave the casserole in the oven until the breadcrumbs are crunchy and brown.

However, if starving people are crawling across the kitchen floor begging and crying, you can take it out earlier.

My mother used to make tuna casserole, and she’d go whole hog, making a white sauce, and dicing onions and browning them in fat. When I told her about the cream of whatever cheat, she did a genuine face slap and wondered why she had wasted all those years with a white sauce.
~VOW

19

i just made this the other night, very yummy.

1 large or 2 small cans tuna, drained
1 can green peas, drained
2 cups grated cheddar cheese
1 can cream of celery soup
1 package of egg noodles
potato chips

put cooked pasta in casserole dish, add peas, tuna, cheese, soup. i usually make with one can cream of celery but it didn’t seem quite enough so i added about half a can of cream of mushroom on a whim. mix all that up, sprinkle cheese and some crushed potato chips on top, bake at 350 for about 25-30 minutes. so good!