MAMA'S TASTY TUNA NOODLE CASSEROLE
This is how my sweet mom made her Tuna Noodle Casserole. Instead of cream of mushroom soup, she used evaporated milk. I love the creamy, slightly sweet flavor it brings to the dish! Mom used peas in her casserole; not being a big pea fan I will sometimes substitute celery or water chestnuts. The 'traditional' potato chip...
Provided by Martha Price
Categories Casseroles
Time 10m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 400 degrees. Grease a 1-quart casserole.
- 2. Melt butter in a medium-size saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and bouillon. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas (or celery or chopped water chestnuts - a combination of two or three is also good) and pimiento. Season with salt and pepper to taste. Spoon into prepared casserole. Cover top with potato chips.
- 3. Bake uncovered for 8 - 10 minutes or until chips are golden brown, and casserole is heated through.
- 4. TO FREEZE AHEAD: Prepare as above, but do not top with chips. Do not bake. Wrap for freezer; freeze for up to 2 months. When ready to bake, thaw overnight in refrigerator. Pre-heat oven to 400 degrees. Bake uncovered for 35 - 40 minutes; cover with chips. Bake an additional 8 - 10 minutes or until chips are golden brown.
MOM'S TUNA CASSEROLE CIRCA 1949
I remember the first time Mother made this casserole, back in 1949. She and I really loved it. So we made it often. Even the leftovers are good. In this version, I have doubled her recipe to feed a larger family.
Provided by Joanie Grow
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- Cook pasta in boiling water for 8 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F.
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.
- Transfer to a 9" x 13" inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake, uncovered, for 15 to 25 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 544.2, Fat 21.6, SaturatedFat 10.2, Cholesterol 104.5, Sodium 1120.5, Carbohydrate 51.9, Fiber 3, Sugar 4.3, Protein 34.9
MOM'S EASY TUNA NOODLE CASSEROLE
This is a simple yet delicious casserole my Mom always made for us. It was my favorite and now it is one of my daughters.
Provided by chelgilm
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine noodles, tuna, peas, soups, milk and butter in a 1 quart casserole dish.
- Bake for 30 to 35 minutes.
NOT YO MAMA'S TUNA CASSEROLE
This has the comfort of a tuna noodle casserole, but modernized with Sushi Yellowfin or Ahi Tuna. While the noodle casserole is baking, you can be searing the tuna. I made this recipe up one night and it was a big hit. I get asked to make it often. I called it "Not Yo Mama's" because it starts out like your mom's, but takes a 'fusion turn' toward 'special.'
Provided by MsFunnybones
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Spray a large baking dish with non-stick spray. Bring a large pot of lightly salted water to boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Rinse briefly.
- Melt 1 tablespoon butter in skillet over medium low heat. Stir in onion, celery, garlic, and red pepper. Cook 5 minutes, or until tender. Increase heat to medium high and add sliced mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
- Melt 5 tablespoons butter in medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in peas, mushroom mixture and cooked noodles. Transfer to the baking dish.
- Melt the remaining 2 tablespoons butter in a small bowl and mix with bread crumbs. Sprinkle on top of noodle mixture.
- Bake 25 minutes in preheated oven until bubbly and lightly browned.
- While casserole is baking, rinse tuna and roll in black and white sesame seed mixture on all sides. Sear tuna in olive oil one minute on each of the six sides (longer if you don't like your tuna rare). Remove from pan and slice thinly.
- When casserole is finished, place tuna slices on top and serve. Option: Keep tuna separate until ready to serve. Place serving on individual plates. Garnish with dill or lettuce and place several slices of tuna on top or on the side with the garnish.
Nutrition Facts : Calories 733.6, Fat 36.8, SaturatedFat 13.3, Cholesterol 123.5, Sodium 245.9, Carbohydrate 64.3, Fiber 6.7, Sugar 4.4, Protein 38.5
NOT YOUR MAMA'S TUNA CASSEROLE!
Steps:
- Cook egg noodles. Heat the tuna, soup and peas in a separate saucepan. Pour over and gently mix with the cooked egg noodles and mayonnaise.
- Add half the noodle mixture into large baking pan. Top half with 1/2 can French fried onions and 1/2 cup cheese. Add the other 1/2 of noodle mixture to baking pan. Add the other 1/2 cup shredded cheese. Top with the remaining French fried onions.
- Bake at 350°F for about 40 minutes until top becomes bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NOT-YOUR-MAMA'S TUNA CASSEROLE
Steps:
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions.
- Meanwhile, combine the creamed corn, cream cheese, milk, and mustard in a large saucepan over medium heat. Cook, stirring occasionally, until the cream cheese melts, 3 to 5 minutes.
- Drain the egg noodles and add to the corn mixture. Add the tuna, olives, salt, and pepper.
- Transfer the tuna mixture to the prepared baking dish and top with the fried onions. Bake for 20 minutes, or until bubbly. Serve immediately.
MAMA'S TUNA CASSEROLE
This was one of those 1950's recipes that homemakers used when "Payday is not till Friday." Most of the ingredients were already in the pantry. I can't say we liked it very much, but at least we didn't have it too very often. I'm posting it mainly for its heirloom value, and perhaps for a budget recipes cookbook. I will say my Dad like this, but then he always said he loved my mother's cooking.
Provided by Susan Feliciano @frenchtutor
Categories Fish
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the tuna, soup, milk, and vegetables. Add salt and pepper. Carefully stir in the cooked egg noodles, and turn the entire mixture into a 2-quart greased casserole dish. Top with the buttered bread cubes and cheese, if desired.
- Bake at 350°F for about 25 minutes, until hot and bubbly and the bread topping is browned.
- When I make this at home now, I use green spinach noodles, and also add 1-2 cups chopped broccoli or frozen peas.
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