Tuna Casserole
Tuna Casserole is another of those ubiquitous comfort foods. Many different recipes with various ingredients. One thing about tuna is there are a few choices when making recipes depending on just how “fishy” you like your tuna. For those that don’t like it too “fishy” stick to solid white albacore in water. You can choose the same packed in oil or as a less expensive alternative, though not that less, you could go with chunk light tuna which has a stronger flavor. Solid, chunk, or flaky will all work.
For those who worry about things like mercury poisoning you may want to shop different fish from the Albacore, but again that’s up to you and I think that unless you’re on a strict tuna diet it’s not something to be too concerned with.
In this recipe I used a 2.2 quart or 11″ X 7″ dish, but it will just as easily fit into a 9 X9 pan. The recipe will serve 4-6 people.
Ingredients for Tuna Casserole
- 1 lb. wide egg noodles cooked “al dente”
- 2-3 cans tuna (your choice)
- 1 can Campbell’s cream of mushroom soup
- 1 can Campbell’s cream of celery soup
- ½ cup milk
- 1 4- 6 oz can mushrooms pieces and stems
- 1 Tbs dried tarragon
- 1 Tbs parsley flakes
- 2 tsps each salt & pepper
- 8 oz sharp cheddar cheese grated and ÷ in half
- ¼ cup grated Parmesan
- 1-2 cups crushed potato chips (optional)
Directions for Tuna Casserole
Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.
Preheat oven to 350º
In a large bowl combine the 2 cans of soups, milk, the can of mushrooms , half the cheddar, Parmesan and the salt and pepper, tarragon and parsley and stir to combine.
Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level.
If using chips cover the top of the casserole with them, then cover loosely with foil and bake for about 30- 40 minutes.
Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.
Remove from the oven and allow to rest for 3- 5 minutes before serving.
Serve sour cream on the side as garnish.
Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
ChefLand Mixing Bowl, Large, Stainless Steel, Set of 4 Sizes – 3, 5, 8 and 13 Qt
Interesting smells, but in the end not a S.A.P.P. dish. A little hard to eat around those green things, but the rest was tasty and everyone else seemed to like it.
Ingredients
- 1 lb. wide egg noodles cooked "al dente"
- 2-3 cans tuna (your choice)
- 1 can Campbell's cream of mushroom soup
- 1 can Campbell's cream of celery soup
- ½ cup milk
- 1 4- 6 oz can mushrooms pieces and stems
- 1 Tbs dried tarragon
- 1 Tbs parsley flakes
- 2 tsps each salt & pepper
- 8 oz sharp cheddar cheese grated and ÷ in half
- ¼ cup grated Parmesan
Instructions
- Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.
- Preheat oven to 350º
- In a large bowl combine the 2 cans of soups, milk, the can of mushrooms , half the cheddar, Parmesan and the salt and pepper, tarragon and parsley and stir to combine.
- Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level cover loosely with foil and bake for about 30- 40 minutes.
- Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.
- Remove from the oven and allow to rest for 3- 5 minutes before serving.
- Serve sour cream on the side as garnish.
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