Best My 70s Childhood Tuna Casserole Recipes

OLD-FASHIONED TUNA CASSEROLE

Old-Fashioned Tuna Casserole image

Tuna casserole that's a blast from the past

Provided by Judith Hannemann

Number Of Ingredients 9

Ingredients

12 oz egg noodles (1 package)
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
10 oz tuna, drained (2 5-ounce cans)
21.5 oz condensed cream of mushroom soup (2 standard cans)
4.5 oz sliced mushrooms (small can)
1/4 cup melted butter
30 butter crackers (like Ritz crushed)

Steps:

Preheat oven to 425 degrees F. Lightly spray a 13 x 9-inch baking dish or 3-quart casserole with cooking spray.
Mix crushed crackers with melted butter in a small bowl; set aside.
Cook noodles per package directions until al dente; drain and place in a large bowl.
Mix in the onion, shredded cheese, peas, tuna, soup and mushrooms. Mix well and turn into prepared pan. Top with crumbs
Bake for 20-25 minutes or until crumbs are golden brown and casserole is bubbling around the sides.
Serves 6-8

Nutrition Facts : ServingSize 1 serving, Calories 961 kcal, Carbohydrate 91 g, Protein 52 g, Fat 44 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 194 mg, Sodium 1928 mg, Fiber 6 g, Sugar 7 g

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

MY 70S CHILDHOOD TUNA CASSEROLE : >

My 70s Childhood Tuna Casserole : > image

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

Ingredients

2 (7 1/2 ounce) boxes macaroni and cheese mix
1/2 cup butter (not spread or tub product) or 1/2 cup margarine (not spread or tub product)
1/2 cup milk
2 (6 ounce) cans tuna in water, drained
1 (14 ounce) can peas, drained
1 (14 ounce) can corn, drained
3/4 cup cheddar cheese, divided
breadcrumbs, for topping

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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