Tuna Casserole

[jarm]

Does anyone have any good tuna casserole recipes? I'm craving it! TIA!

[spps]

DH likes this ones:
2 cups uncooked elbows
2 cans tuna
1 can cream of mushroom soup
1 can peas
1 Tbsp minced onion
salt to taste

basically cook the pasta, mix it with the other ingredients, then bake covered at 350 for 50 min then bake uncovered for 10 min. Optional is crushing potato chips on top.

[tenofcups]

I got a craving for tuna casserole a few months ago and was trying to remember what my mom used to put in hers. After some discussions with DH and a random woman in the supermarket who we asked ;) -- who both described a tuna casserole unlike what I remembered -- I called my mom to get her recipe. I've since discovered that apparently mom's tuna casserole is not "the norm," but DH thinks it's a whole different level of tuna casserole than anything he's ever had! This is the only kind I've ever had:

½ box of elbow macaroni
1/3 stick of butter
a little bit of bread crumbs
tablespoon parmesan cheese
1.5 tablespoon flour
half teaspoon dry mustard
1 ¾ cup milk
1 small can mushrooms, drained
1 can tuna, drained and broken into chunks
cup of grated cheddar cheese (I actually used somewhere between 1.5 and 2 cups cheese—if a little cheese is good, a lot is better :) )


- preheat to 350
- butter casserole dish so doesn’t stick
- cook macaroni and set aside
- melt butter and then take out one tablespoon butter and mix with parmesan cheese and breadcrumbs for the topping – set aside
- stir flour, mustard into butter that’s melted
- cook, stirring all the time until it bubbles
- then stir in milk slowly and continue cooking and stirring until thickens and boils
- stir in cheddar cheese till it melts
- then take that butter/milk/cheese mixture and add that into a casserole dish with the tuna and the mushrooms into the macaroni – mix it all up
- then sprinkle the breadcrumbs and parmesan cheese mixture on top as thin layer (I discovered that I didn’t have enough when I went to do this part, so I mixed up another small batch with more butter, parmesan and bread crumbs)
- cook for about 1 hour at 350

[al'sgirl]

Last week, I had a craving for tuna casserole too ... and found this one on the internet. We added more cheese to the top since we love cheese. It has gone into our favourite dinner list!

Tuna Noodle Casserole

Ingredients:
1 (16 oz) package tri-colored pasta
2 carrots, sliced
1 cup chopped broccoli
3 (10.75 oz) cans condensed cream of mushroom soup
2 (6 oz) cans tuna, drained
3 stalks celery, chopped
½ onion, chopped
1 red bell pepper, chopped
2 tablespoons shredded cheddar cheese

Directions:
1. Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Add carrots and broccoli for 5 minutes or less before removing pasta; drain. Preheat oven to 350 degrees.
2. In a large bowl, combine pasta, carrots, broccoli, soup, tuna, celery, onion and red bell pepper; mix together. Place mixture evenly in a 9x13 inch baking dish and sprinkle with cheese on top. Bake for 20 minutes.

9 servings

[GoCougs]

This is the one that I make and I think it's real tasty:

Ingredients
1- green bell pepper
1-onion
1 "bunch" of celery
1-can cream of celery soup
1/2-cup shredded cheddar cheese
1-bag extra-wide egg noodles
1/2-cup milk
1/2-cup mayonnaise
1 large can of tuna fish

1. Chop up one green bell pepper, 5-6 celery stalks, and about 1/4 of a good-sized onion; set aside.
2. While chopping the veggies, boil noodles.
3. In a separate sauce pan and on low heat, combine milk and soup and let it heat up. After heated, mix in shredded cheese and mix until melted.
5. Combine all ingredients (noodles, tuna, veggies, soup mixture and mayo) and stir thoroughly. Transfer to oven-safe casserole dish. Salt & pepper to taste.
6. Back at 425 for roughly 25 minutes, or until top is crunchy.

[Renrel]

I never had an offical tuna casserol but in college I used to make a packaged Fettaccini Alfrado dish, I think it was by Lipton, and add a can of tuna to make it a bit more substantial and to break up the taste of the alfrado which I tend to love for a few bites and then be sick of. But if you are looking for a quick fix to the craving this "recipe" might do it. You could always add some vegis too if you like it that way.

[JuliaK]

Sour Cream tuna bake

8 ounces wide egg noodles (I use rotini spirals)
2 cans tuna, drained
1 1/2 cups sour cream
3/4 cup milk
1 (4 ounce) can mushroom pieces, drained
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup dry breadcrumbs
8 ounces shredded cheddar cheese
1/4 cup parmesan cheese
2 tablespoons melted margarine

Cook and drain noodles.
Return to kettle.
Stir in tuna, sour cream, milk, mushrooms, salt and pepper, garlic powder.
Pour into ungreased 2 quart casserole.
Mix bread crumbs, cheese and melted margarine.
Sprinkle over casserole.
Bake uncovered at 350 for 35 minutes