Dear Abbys Tuna Casserole Food

DEAR ABBY'S TUNA CASSEROLE

Dear Abby's Tuna Casserole image

Different than ALL of the other tuna casseroles out there. An extreme favorite of mine from childhood. You are supposed to use fresh or frozen green peas, but I use canned. You are supposed to use 2% milk, but I use whole. Half the time I make it without the crispy topping.

Provided by Laura O.

Categories Tuna

Time 30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons onions, chopped
1 cup green peas
10 3/4 ounces cream of mushroom soup
5 ounces Kraft pimento spread
1/2 cup 2% low-fat milk
6 1/2 ounces tuna in water, drained
4 ounces egg noodles, cooked and drained
1/4 cup black olives, chopped
1 cup crushed potato chips or 1 cup corn flakes

Steps:

Heat oven to 350 degrees fahrenheit.
In medium saucepan, melt butter, saute onion until tender.
Add soup, cheese spread, tuna, milk; heat, stirring constantly, until cheese is melted.
Add noodles, peas, and olives; mix well.
Spoon mixture into greased 2-qt. casserole dish.
Sprinkle with potato chips or cornflakes.
Bake for 15 to 20 minutes.

Nutrition Facts : Calories 228.9, Fat 9.7, SaturatedFat 4, Cholesterol 41.3, Sodium 539.1, Carbohydrate 22.1, Fiber 2.1, Sugar 3.6, Protein 13.2

OLD FASHIONED TUNA CASSEROLE

Old Fashioned Tuna Casserole image

This is a favorite from my childhood, think 1950-60's, that is one of my all-time comfort foods. There are ways to bring it up to today's standards like using fresh asparagus, fat free cream soup and baked potato chips - I do all but the chips :) ! When using fresh asparagus get 2 bunches and steam lightly first but not too soggy, if using canned try to feel out the woody stems and toss out. This can be used with leftover or canned chicken or turkey (about 1.5-2 cups chopped) but never substitute the cream of chicken soup or another cream soup, like mushroom, it seems like a good idea but it doesn't taste right.

Provided by Dreams of Cooking

Categories One Dish Meal

Time 1h5m

Yield 6-7 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 1/2 ounce) bag potato chips, not wavy
3 -4 stalks celery, cut into 1/4 inch pieces, about 2 cups
2 (14 1/2 ounce) cans asparagus spears, cut and drained or 2 bunches fresh asparagus, cut cooked and drained
2 (6 ounce) cans tuna in water, squeeze out as much water as possible, may substitute with 2 cups leftover chicken
1 (10 1/2 ounce) can cream of chicken soup, fat free is OK
4 ounces cheddar cheese, grated, anything from colby to sharp cheddar depending on taste

Steps:

Using a large (9"x13") casserole dish begin by crushing a layer of chips on the bottom not into powder but just broken pieces to make a full layer, I usually use less than half a bag but you want to cover the bottom well.
Proceed to layer the remaining ingredients using all in the order listed - celery, asparagus, tuna - then spread the undiluted cream of chicken soup carefully so you don't mix up your layers.
Sprinkle with cheese, it's OK to use a little extra if you like or less if you are looking to reduce calories.
Top with crushed chips and bake in a 325 oven for 45 minutes or till hot all the way through. If your chips are beginning to brown you may want to cover with foil at the end but not the whole way through or they will get soggy.
Enjoy with green or fruit salad or sliced tomatoes!

Nutrition Facts : Calories 607.1, Fat 37.1, SaturatedFat 12.9, Cholesterol 48.8, Sodium 1064.3, Carbohydrate 44.4, Fiber 6.1, Sugar 5.4, Protein 27.9

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Dear Abbys Tuna Casserole Food

DEAR ABBY'S TUNA CASSEROLE

Different than ALL of the other tuna casseroles out there. An extreme favorite of mine from childhood. You are supposed to use fresh or frozen green peas, but I use canned. You are supposed to use 2% milk, but I use whole. Half the time I make it without the crispy topping.

OLD FASHIONED TUNA CASSEROLE

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