ISO - Great Tuna Casserole Recipe
I have to say, if it's comfort food tuna casserole you're after, you really need to make it with the cream of mushroom soup. Any other recipe, like starting from a bechamel, will make a good meal, but it's the Campbell's recipe that is comforting. I made it the other day with tuna pulled from the freezer (had to cook it and it wasn't good enough for searing) and I was apprehensive about using condensed soup, but when I tasted it I knew I had made the right decision. And don't forget about the peas!
I think the Cook's Illustrated tuna casserole recipe included in the Best American Recipes cookbook is fantastic. It's a bit of work, but truly glorious. It has no cheese, just a light veloute sauce with lemon juice and fresh thyme.
I miss this dish so much. It will be the first thing I cook when I finish grad school in May, I think.
Lent is coming, after all (it's already here for Eastern Christians, who abstain from a lot more than meat for Lent)
1/2 to 1 pound tuna in oil, drained well and flaked
1 pound short pasta or noodles, boiled just until al dente in well-salted water
8 oz. or more frozen or diced vegetables of your choice
2 packages of Knorr carbonara/Alfredo sauce (choose any combo), prepared according to directions with: 2 cups whole milk & 2 tablespoons butter
Alba Goulash spice package
8 oz. Gruyere cheese, grated; or to taste
8 oz or more Panko breadcrumbs; or to taste
Mix the tuna, pasta & vegetables together and put in a casserole dish (the broader the crisper, the narrower and taller, the moister…); coat with sauce and mix gently. Top with cheese (and breadcrumbs if you like them dark). Bake at 325 degrees for at least a half an hour; add breadcrumbs during last 10 minutes of cooking unless you want them darker.
Here's mine ... I make either a large or small batch, in either 9x9 (or is it 8x8) or 9x13 casserole.
1-2 generous c De Cecco shell pasta
1-2 cans Chicken of the Sea light tuna, drained
chopped celery--lots (important to buy celery with a big heart and lots of leaves, use it from the inside out, leaves and small tender stalks first). I think for the big batch I may buy 2 bunches of celery
Hellman's (lite or regular)
cream if you have it
freshly-ground white pepper (coarse)
salt (if needed) to taste
1/2-whole package Kraft Swiss American Deli Slices, diced small
Generous amount of fresh white breadcrumbs w/ melted butter folded in (I buy an unsliced Pullman loaf and pull out the middle)
Cook pasta and add to a mixing bowl
Add tuna and veggies and cheese
Season and add mayo/cream to moisten
Place in casserole, top with buttered breadcrumbs
About 30 min leaves the vegetables still crunchy as I like them; about 45 min gets them soft.
Here you go....
He Man's Tuna Noodle Casserole
6 oz medium egg noodles
2 TBS butter
1 can condensed cream of mushroom soup
1 Cup Milk
1/2 Cup Sour Cream
1/2 tsp salt
1/2 Cup finely chopped onion
1/4 Cup sliced pimento
1/2 Cup finely chopped green pepper
1 Cup chopped celery
1 6 1/2 oz can oil-packed tuna, drained and flaked ( i use a 12 oz can)
15 broken ritz crackers
parsley to garnish
cook noodles in salted water. drain and toss with butter.
Pre heat oven to 425
In a large sauce pan, mix soup, milk, sour cream, salt, onion, pimiento, bell pepper and celery. Cook over low heat stirring frequently, for 15 minutes. Add tuna and combine with noodles. Pour into a 2-quart casserole dish. Sprinkle with broken Ritz crackers.
Bake 20 - 25 minutes. Garnish with parsley.
Note: I like to saute the onion, celery and bell pepper before adding to the soup because I do not like the raw taste of those vegetables.
Growing up my mother made tuna casserole all the time her recipie I am sorry to say consisted of the following.
1 can cream of mushroom soup
1 can of tuna
1 soup can's worth of milk
1 soup can's woth of minute rice
1 soup can's worth of frozon peas.
bring soup and milk to boil add tuna, rice and peas add salt and pepper to taste dump in casserole dish and bake covered 20 min or till done in 350 dep oven.
can be doubled or tripled as needed.
my sister still makes it, and I will make it if my wife would not be home for dinner. She will not allow crea of mushroom soup in the house.
I can't believe I saw this post- - this is what I made for dinner tonight! It's definitely the time of year to make some comfort food.
This is the recipe I have used for years. It makes about 5-6 servings. You can double it and put it in a 9x12, but I'm not a big fan of leftover casseroles, especially anything with fish. I wouldn't freeze the leftovers either.
Preheat a medium oven. Start the pasta water (add salt), I use about 1/2 box SHELLS. Egg noodles work great also. While that's getting hot, cook 1 SMALL ONION until translucent, remove from heat (if I have some celery, I chop that and cook with the onion also). Water should be boiling by now, add pasta, cook for about 8 minutes. While that's going, I make a roux (2 TB butter, 2 TB flour), once the flour has browned a little, I stir in about 1 CUP WARM MILK (add more if you like yours a little soupy). Then I add about 1/2 cup of something to help thicken a little more, I used to use MAYO, but now I use plain YOGURT or lo-fat sour cream (tastes the same to me). Once that is combined and smooth, I add some spices, normally about a teaspoon each of CELERY SALT and GARLIC POWDER, maybe some DILL, and a few grinds of pepper, and maybe a few dashes of hot sauce to spice it up. [Normally it's whatever I feel like. I made it with curry once and it was surprisingly good.] Then I add 2 CANS TUNA (drained), and about 1/2 cup grated cheese (swiss works great, but cheddar is nice also), and add the onions back in. Once the pasta has cooked for about 8 minutes, I add about half a bag of FROZEN PEAS, and let the peas and pasta cook for about 2 more minutes. The pasta should be al dente, because I normally bake it a bit. Drain the pasta/peas, add to the tuna/sauce. Turn mixture out into a 9x9 greased casserole dish. I normally crush up a few handfuls of POTATO CHIPS and grate some PARMESAN cheese on top (for the kids, of course). Bake at 350 for 20-25 minutes (till the top is browned and bubbly). Let cool 5 minutes, serve.
It's a pretty basic recipe. I normally just wing it. Sorry the recipe isn't in standard ingredient/direction form. It's easier for me to remember if I write it the way I would say it. My family was pretty happy with it tonight.
Mine is based on an old Campbells Soup recipe. I still love it.
1 smallish onion chopped
1 stalk celery diced
1 can condensed Cream of Mushroom soup
1 soup can milk
8 oz pasta shells
Salt & pepper
2 tbs butter
1/4 cup freshly grated parmesan
1/2 cup shredded cheddar
1 6oz can tuna in water, drained
Saute onions and celery in butter. Add soup and milk and heat (don't boil). Add tuna and cheddar. Season with S&P to taste. Meanwhile, cook pasta until al dente. Drain and add to tuna mixture. Pour into buttered casserole and top with parmesan. Bake at 350 for 40 minutes until bubbling and cheese begins to brown. Enjoy.
my DH really likes my 1 pot tuna casserole, I don't know if anyone else would think it "great" though.
Here it is:
8 oz egg noodles - i like multi-grain ones.
1 cup frozen veggies
1 10.75 oz can condensed cream of chicken soup
1 6 oz can tuna, drained and flaked
pepper, thyme and garlic powder to taste
Bring 3 cups of water to a boil in a med saucepan. add noodes. Cover and simmer 5 minutes (I use other pasta sometimes, such as rotini, and just add a minute or 2 to the simmer time). add veggies, cook 5 minutes more. add other ingredients, heat through, about 5 minutes. Let stand several minutes and eat.
Like I said, not fancy but yummy, simple and quick when we are in a hurry!