Best Dads Not Home Tuna Casserole By Mom Recipes

MOM'S TUNA CASSEROLE

Steps:

• Bring a pot of water to boil, and cook egg noodles for about 6 minutes. Drain. These will finish cooking in the oven.
• Spray a 1- 2 quart casserole dish or an 8x8 inch dish with cooking spray.
• Mix together soup, milk, tuna, peas, salt, and drained noodles.
• Pour into casserole dish and top with potato chips.
• Cook in a 350 degree F oven for 30 minutes.

MOM'S BEST TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350º Fahrenheit.

NOT-YOUR-MOTHER'S TUNA CASSEROLE

Steps:

• Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
• Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
• In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
• Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.

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.

TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

DAD'S NOT HOME TUNA CASSEROLE BY MOM

Steps:

• 1. Preheat oven to 375. Grease small casserole, 8x8 baking dish or 9" pie plate.
• 2. In medium saucepan warm the soup. Mix in the milk and warm through. Add the peas and the corn. Remove from heat and add tuna.
• 3. Crush entire bag of potato chips. Mix about 3/4 of the chips into the soup mixture. Stir olives into mixture.
• 4. Put mixture into prepared baking dish and spread evenly. Top with remaining potato chips and the cheese.
• 5. Bake - uncovered - at 375* for about 35 minutes or until bubbly and cheese is melted. Remove from oven and let it sit for 5 minutes.
• 6. If desired top with extra olives and a dab of sour cream.