Best Grandma Olas Tuna Spaghetti Casserole Recipes

GRANDMOTHER'S TUNA CASSEROLE

Grandmother's Tuna Casserole image

Make and share this Grandmother's Tuna Casserole recipe from Food.com.

Provided by MessyChef

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked elbow macaroni
1 egg (beaten)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 cup small curd cottage cheese
1/3 cup sour cream
1/3 cup milk
1 cup shredded cheddar cheese
1 (6 3/4 ounce) can chunk tuna, drained
1 cup green peas (partially thawed)

Steps:

Preheat oven to 350 degrees.
Cook macaroni in lightly salted boiling water about 5-7 minute or until macaroni is aldente.
While macaroni is cooking, beat egg with salt, mustard in pepper in a medium bowl. Stir in cottage cheese, sour cream, milk and 1/2 of cheddar cheese. Save remaining cheese to sprinkle on top. Refrigerate.
Drain macaroni well and rinse with hot water. Place into 2 quart casserole and keep warm.
Stir egg mixture into cooked macaroni. Break tuna into chunks, carefully stir tuna into macaroni mixture. Sprinkle cheese on top. Cover with foil.
Bake in preheated oven 45 minute Remove cover and bake 10 minute longer or until lightly browned. Serve hot in casserole or spoon onto 6 plates.
This recipe is good doubled and can be frozen and re-heated in the microwave!

GRANDMA'S TUNA CASSEROLE

Grandma's Tuna Casserole image

I know it sounds crazy, but trust me, this tuna casserole is one of the yummiest things ever. Comfort food madness! Before this, Grandma had never written out this recipe. She doesn't measure anything when cooking this, but it must be tasted throughout.

Provided by Tana

Categories Tuna Casserole

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

12 ounces egg noodles
1 (5 ounce) can tuna, drained and flaked, or more to taste
½ cup sour cream
½ cup milk, divided
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder, or to taste
⅛ teaspoon seasoned salt (such as LAWRY'S®), or more to taste
salt and ground black pepper to taste
2 tablespoons butter, cut into small pieces, divided
8 ounces ridged potato chips (such as Ruffles®)
2 cups shredded mozzarella cheese

Steps:

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
Mix cooked noodles with tuna, sour cream, 1/4 cup milk, onion soup mix, Worcestershire sauce, garlic powder, seasoned salt, salt, and pepper. Taste and adjust seasonings as desired.
Lay 1/2 of the butter across the bottom of a 2-quart, microwave-safe casserole dish. Crush potato chips, then sprinkle 1/4 of the crushed chips over the bottom and press to flatten.
Spread the tuna-noodle mixture in a single layer over the crushed chips. Layer with 1/2 of the mozzarella, 2/3 of the remaining chips, followed by the remaining butter, chips, milk, and mozzarella.
Microwave on high until casserole is hot and cheese is melted, about 10 minutes.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 47.5 g, Cholesterol 55.2 mg, Fat 18.1 g, Fiber 2.6 g, Protein 13.2 g, SaturatedFat 5.4 g, Sodium 539.6 mg

GRANDMA'S HOT TUNA CASSEROLE

Grandma's Hot Tuna Casserole image

One night when I went to visit my dad, my grandma had made this tuna casserole for dinner. I had never had tuna casserole before and after tasting it, I fell in love. My sister and I asked for the recipe so we can make it ourselves at home. When we made it, it came out just as good as hers.

Provided by Galldora

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1 (12 ounce) can solid white tuna (StarKist is what we used)
1 cup diced celery
1/4 cup finely chopped onion
1/2 cup Kraft mayonnaise
1/4 teaspoon pepper
4 hard-boiled eggs
1 cup crushed potato chips (Lays work best)
1/2 teaspoon salt (optional)

Steps:

Preheat oven to 400°F.
Biol eggs first (approx. 10 min) - let cool. Peel egg shells and slice.
Drain the tuna juice and break up with a fork in a bowl.
Mix cream of chicken soup, tuna, celery, onions, mayo, salt and pepper.
Add eggs and fold.
Place mixture in casserole dish.
Sprinkle the top with crushed potato chips.
Place in oven and bake for 20 minutes. If you are unsure if it is done, the chips should have a light brown crisp to them. Not all the chips will be brown, but a few should be.

Nutrition Facts : Calories 425.9, Fat 26.4, SaturatedFat 5.4, Cholesterol 252.1, Sodium 1126.8, Carbohydrate 14.9, Fiber 0.6, Sugar 3.7, Protein 31.2

TUNA-PASTA CASSEROLE

Tuna-Pasta Casserole image

Looking for a delicious dinner recipe? Then check out this tuna and pasta casserole dish that's ready in less than an hour!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

1 1/4 cups uncooked medium pasta shells or elbow macaroni (3 to 4 oz)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 teaspoon salt
2 cups milk
1 cup shredded sharp process American or Cheddar cheese (4 oz)
2 cups cooked broccoli flowerets, cooked until crisp-tender and drained*
2 cans (6 oz each) tuna in water, drained
2/3 cup dry bread crumbs
1 tablespoon butter or margarine, melted

Steps:

Heat oven to 350°F.
Cook and drain pasta as directed on package.
Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.

Nutrition Facts : Calories 380, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g

GRANDMA SMITH'S TUNA CASSEROLE

Grandma Smith's Tuna Casserole image

This is an easy to make creamy pasta dish, that I usually have all the ingredients for on hand. It is comfort food at it's best! My Grandma Smith raised 10 children on this recipe and my 3 year old loves it, very kid-friendly. I usually use whole wheat pasta for extra fiber and nutrition.

Provided by akgrown

Categories Tuna

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 (6 ounce) cans canned tuna, drained
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream
1 cup mayonnaise
1 cup cheddar cheese, grated
4 -5 cups macaroni, cooked and hot
1 cup carrot, coarsely grated
1 cup celery, thinly sliced
1/4 cup green onion, thinly sliced
2 cups frozen peas
salt and pepper
crushed potato chips, for topping (optional)

Steps:

Combine all ingredients except potato chips in a large bowl in order written.
Then put in a 9x13-inch baking dish and top with crushed potato chips if desired. (We like the topping).
Bake at 375°F for about 45 minutes.

Nutrition Facts : Calories 613.6, Fat 22.7, SaturatedFat 10.4, Cholesterol 63.5, Sodium 1139.1, Carbohydrate 69.2, Fiber 5.2, Sugar 8.4, Protein 32.3

GRANDMA OLA'S TUNA SPAGHETTI CASSEROLE

Grandma Ola's Tuna Spaghetti Casserole image

This is the only tuna casserole I like. It is an old fashioned dish, but I hope you like it as much as I do. As with many recipes of my grandmother's era, the directions given for this one are sketchy and consist of "Cook" a list of ingredients, "Meanwhile: mix together" another list of ingredients, then "Pour into the cooked...

Provided by Maureen Martin

Categories Casseroles

Time 20m

Number Of Ingredients 12

Ingredients

1 c spaghetti (macaroni pasta)
3 c water
dash(es) garlic powder
2 beaten eggs
1 can(s) tuna (7 oz)
1 can(s) cream of mushroom soup
1/2 tsp salt (optional)
1 Tbsp onion, finely chopped
1/4 tsp celery leaf powder
1/2 tsp french's mustard
1/2 c milk
2 Tbsp cornstarch

Steps:

1. Put 3 c water in a 2 quart pan and bring to boil. Add dash of garlic powder and 1 cup "spaghetti" (my mom always used elbow macaroni). Stir and cook on medium high to al dente, about 7 minutes (check package directions). Drain, return to pan, cover and set aside.
2. While pasta cooks, in a small bowl, mix 1/2 cup cold milk with 2 tablespoons cornstarch. Set aside.
3. In a medium bowl combine 2 beaten eggs, tuna (instructions do not say to drain it, but I think Mom did), cream of mushroom soup, salt (Mom usually omitted this), tablespoon of chopped onion (or more), 1/4 teaspoon celery leaf powder (or more), 1/2 teaspoon French's mustard (you can guess where Grandma probably got this recipe), milk & cornstarch mixture (stir just before adding). Stir well.
4. Grandma's original instructions: "Pour into the cooked spaghetti & stir. Cook over low heat to thicken. Stir a little." 0;-) (You will probably need to cook the mixture over low heat at least 5 minutes to make sure the eggs and cornstarch are done. Remember however, all stoves are different, so watch the mixture closely; you'll be able to tell when it's ready because the consistency will suddenly be thick/viscous. It's done then. Remove from heat and serve immediately. (Do not over cook as this will break down the cornstarch.)