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Joy of Cooking tuna casserole

The Joy of Cooking Tuna Noodle casserole recipe calls for 1 cup of condensed mushroom soup, and a can (7 oz.) of tuna, and 2 cups of cooked noodles. Some seasoning. Buttered crumbs on top. This makes for a very dry, less-than-comforting dish! Just venting.. I thought I could trust this book. (They also call it an "emergency" meal--maybe they mean that literally.)

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  1. The 1975 edition's recipe reads like a gratin.

    Most recipes call for a lot more liquid.

    2 Replies
    1. re: Robert Lauriston

      Mr. Lauriston, you have mentioned in another post that "Homemade tuna casserole can be very tasty." Would you mind telling how you make it, in general?
      I sure enjoyed your recipe for greens, from your site.

      1. re: blue room

        Haven't had it in years, but as I recall it was mostly bechamel and egg noodles.

    2. No milk? Yuck. (And why not the whole can of condensed soup?)

      3 Replies
      1. re: LindaWhit

        Exactly!! This is from the Joy of Cooking--what's up?

        1. re: LindaWhit

          I put a whole can of cream of mushroom soup and a whole can of (goats) milk or half and half. Also add sherry, worcestshire, lemon juice and I can't remember what else for flavor, but cook that down with onions and celery. And lots of extra mushrooms with peas too.

          1. re: coll

            I'm the same way - a whole can of soup and at least a can of milk or half-and-half (or evaporated milk if I have neither milk or half-and-half). I just can't understand this recipe NOT having any milk it it whatsoever!

        2. This is the way my mom and now I make it:

          1/4 cup flour, 1/4 cup butter, 2 cups milk, one can on tuna. LOTS of salt and pepper.

          you basically make a simple bechamel sauce and add a can of tuna. deeelish. variation is to add some caraway seeds (so it is sort of like having tuna on rye). and maybe add some peas if desparate for something green.

          3 Replies
            1. re: DGresh

              Of course. But not spaghetti. always something with some body, like rigatoni or spirals. all this tuna noodle talk made me go home and cook it last night.

            2. re: royal bisquit

              i love tuna noodle casserole, but feel kind of gross using canned condensed soup. How do you make this simple bechamel sauce? Is it just a roux plus milk?

            3. The 97 edition's recipe for tuna noodle cassarole is better and uses a bechamel base to start with. I've made it and it's not bad for what it is.

              1. I've made this variation with prepared Alfredo sauce - great when you have a craving and want to throw it together quickly. I thought the lemon was key. Use the refrigerated Alfredo sauce, not the jarred.

                http://www.epicurious.com/recipes/rec...