OLD FASHIONED TUNA CASSEROLE
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
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
BRINGS BACK MEMORIES TUNA CASSEROLE
My sister used to make this all the time, but had to lie to me about the cream of mushroom soup because when I was little I thought I didn't like mushrooms! She would tell me it was cream of chicken soup (which you can substitute if you wish). I loved this comfort food and am so glad I found the recipe again. Now trying to get my kids to eat it might prove to be a feat :)
Provided by Karen..
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare egg noodles as directed on package; drain and rinse.
- Preheat oven to 375 degrees.
- Combine soup and milk and mix well.
- In a large bowl, combine cooked noodles, soup mixture, tuna and peas and stir gently until well coated.
- Turn into a buttered casserole or baking dish and sprinkle evenly with crushed potato chips.
- Bake for 25 minutes or until bubbly.
MY 70S CHILDHOOD TUNA CASSEROLE : >
Simple, quick and CHEAP... as a child, this was a weekly meal in our house. Due to the fact that we were totally BROKE this week, I decided to dig up an old favorite...lol. There IS no real recipe for this, however, I tried my best to type something concrete. Tasted just like mom used to make! Some things never change...
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Cook macaroni and cheese according to package directions (I usually boil noodles for 6 minutes because casserole will bake a bit more in oven).
- I also add a little more milk to the mac and cheese so there is enough cheesy sauce to coat everything.
- After thoroughly mixing noodles with the cheese, add peas corn.
- Break the tuna up a bit with a fork so there aren't too many huge chunks and add it as well.
- Toss in half of the shredded cheese and mix well.
- Spoon into a large baking dish.
- Sprinkle with remaining cheese and breadcrumbs to taste.
- Heat in oven for about 20-25 minutes.
Nutrition Facts : Calories 671, Fat 26.1, SaturatedFat 15.1, Cholesterol 93.3, Sodium 1012.6, Carbohydrate 76.2, Fiber 7, Sugar 13.2, Protein 35.6
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