Best Old Fashioned Tuna Casserole Recipes

OLD FASHIONED TUNA CASSEROLE

Old Fashioned Tuna Casserole image

Make and share this Old Fashioned Tuna Casserole recipe from Food.com.

Provided by pink cook

Categories Vegetable

Time 1h10m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups pasta, dried
2 (6 1/2 ounce) cans tuna in vegetable oil
1 tablespoon lemon juice
1 small onion, chopped
1 (8 ounce) can mushrooms, sliced
2 tablespoons butter
1/4 cup flour
1 3/4 cups evaporated milk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook pasta as directed on package.
Drain tuna reserving the liquid, add lemon juice and refrigerate.
Meanwhile, melt the 2 tablespoons butter in large skillet over medium heat and saute the onion and mushroom slices until soft.
Stir in the flour until blended and cook over low heat until bubbly (stirring constantly).
Stir in the evaporated milk and add the reserved tuna oil and cook stirring constantly, until mixture thickens.
Stir in salt and pepper and adjust seasoning as needed.
Gently stir the tuna with the sauce and heat through.
Drained pasta and serve warm with the tuna and sauce mixture.
NOTE: Eileen said that she served it with rice instead of the pasta.

Nutrition Facts : Calories 602.8, Fat 22.6, SaturatedFat 10.3, Cholesterol 63.8, Sodium 1071.2, Carbohydrate 55.7, Fiber 2.5, Sugar 2.6, Protein 43.2

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

OLD FASHIONED TUNA NOODLE CASSEROLE

Old Fashioned Tuna Noodle Casserole image

This classic tuna noodle casserole is just like Grandma used to make! Just 10 minutes of hands on time, with the perfect crunchy topping!

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

8 ounces dried egg noodles
20 ounces canned solid white albacore tuna (drained)
10 ounces cream of mushroom soup
10 ounces cream of celery soup
2 cups frozen peas
1 cup milk
1 cup French's fried onions
1 teaspoon garlic powder
1 teaspoon cracked pepper
½ cup butter cracker crumbs
¼ cup shredded Parmesan cheese
2 tablespoons butter (melted)
Parsley or dill (for garnish)

Steps:

Bring a large pot of salted water to a boil and cook noodles for one minute less than the package directions state.
While noodles are cooking, preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick spray.
Add the tuna, cream of mushroom, cream of celery, peas, milk, fried onions, garlic powder, and pepper to a mixing bowl and stir to combine.
When pasta is done cooking, drain, and add noodles to the tuna mixture. Stir well.
Pour the noodles into the prepared baking dish and bake, covered with foil, for 25 minutes.
While the casserole is baking, stir together the topping ingredients.
Remove the foil from the casserole and sprinkle the cracker crumbs over the top. Return to the oven for 10 minutes.
Sprinkle with fresh parsley or dill before serving.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #main-ingredient #preparation #occasion #seafood #vegetables #fish #pasta-rice-and-grains #taste-mood #savory #4-hours-or-less