Best Noels Not Your Grannys Tuna Casserole Recipes

NOT-YOUR-MOTHER'S TUNA CASSEROLE

Not-Your-Mother's Tuna Casserole image

Mom's old-fashioned tuna casserole gets a redo. Make it for dinner tonight!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 13

Ingredients

1 cup uncooked ditalini (short tubes) pasta
4 slices bacon
1 large onion, chopped (about 1 cup)
1 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
2/3 cup milk
2 cups frozen crinkle-cut carrots, thawed, well drained
1 can (12 oz) solid white tuna in water, drained, flaked
1 can (7 oz) whole kernel corn, drained
2 tablespoons Dijon mustard
2 slices white bread
2 tablespoons butter or margarine, melted

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.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 0 g

GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES

Grandma's Tuna Casserole with Potato Chips and No Noodles image

This is my grandma's recipe. My dad calls it "Toucan Tuna Casserole" because it uses two cans of everything. It is uncommon among tuna casserole recipes because it uses potato chips instead of noodles. Serve with Worcestershire sauce.

Provided by PJBeach

Categories Tuna Casserole

Time 40m

Yield 10

Number Of Ingredients 4

Ingredients

2 (13.5 ounce) bags large, ridged potato chips (such as Ruffles®)
2 (15 ounce) cans green beans, drained
2 (10.5 ounce) cans condensed cream of mushroom soup
2 (5 ounce) cans water-packed tuna, drained and flaked

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
Bake in the preheated oven until the top is crispy, about 30 minutes.

Nutrition Facts : Calories 510.7 calories, Carbohydrate 44.4 g, Cholesterol 7.6 mg, Fat 32.5 g, Fiber 4.6 g, Protein 13 g, SaturatedFat 9.3 g, Sodium 936.4 mg, Sugar 1.6 g

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

NOEL'S ... NOT YOUR GRANNY'S TUNA CASSEROLE !

Noel's ... Not Your Granny's TUNA CASSEROLE ! image

Noel's ... Not Your Granny's TUNA CASSEROLE ! (A twist on ol' fashion comfort food) My daughter Noel created this recipe and it is always a big hit with the entire family! This was dinner tonight (4-19-2011). The children all loved it and asked for seconds! (in the photo of the children eating this... they were on second helpings!!!) This is the best tuna casserole!

Provided by Colleen Sowa @colleenlucky7

Categories Fish

Number Of Ingredients 13

Ingredients

CASSEROLE
1 pound(s) penne pasta (cooked al dente)
1 package(s) (16 ounces) frozen asparagus stir fry (steamed)
1 can(s) (13.5 ounces) spinach (drained)
4 can(s) (6 ounces) tuna (drained)
1/2 package(s) (16 ounces) sharp cheddar cheese (shredded)
1 can(s) (26 ounces) cream of mushroom soup
1 - (16 ounces) sour cream
1 cup(s) milk
- garlic and pepper (to taste)
TOPPINGS
1/2 package(s) (16 ounces) sharp cheddar cheese (shredded)
3 cup(s) plain ripple potato chips (broken and crumbled a bit)

Steps:

Preheat oven to 375 degrees.
Prepare pasta according to package directions (to al dente).
In the pot that you cooked the pasta in: Combine pasta with mushroom soup, sour cream and milk. Stirring gently until smooth. Add remaining ingredients stirring to mix together.
Pour pasta mixture into a 15 x 10 x 3 -inch casserole pan. (or divide it into two smaller pans).
Top with the remaining shredded cheese. Crumble coarsely, plain ripple potato chips over the top. Bake until bubbly and golden. Serve and enjoy!
*** We have a big family and use a big casserole pan, but it can be divided into two smaller ones. Small families may want to freeze one. (If freezing one: do not add the potato chips!)