But it is still very much TNC! Melt the butter in a large saucepan. Whisk in the flour and then slowly add the milk. Turn the heat to high. Allow it to come to a boil and allow to boil for one minute all while whisking continuously. Mix with the noodles, dump into a casserole dish, top with the remaining cheese and the optional bread crumbs. Cover with foil and bake at for 20 minutes. Remove foil and bake at until golden brown… usually another minutes. Adam, the best way to make a tuna noodle casserole, and I make it all the time, is to make a traditional mac and cheese, then once you have baked the mac and cheese, and right before serving, add the tuna.
You can add frozen peas, or mixed vegetables to the mac and cheese before baking, but the key is to add the cold tuna to the hot mac and cheese. I agree with Craig, needs more cheese. I would love to re-invent this dish, I love tuna noodle casseroles! I think I once had a version with those french onion things the crispy things on top…yum! I made tuna casserole last night for supper! We never used canned cream of mushroom. Only a homemade white sauce with a little sherry and mustard for the flavor.
We did have an awesome tuna pasta salad a lot growing up, especially in the summers. I still make it often, and it fits your criteria for cheap and easy. Basically, it is any short pasta I think she used those mini shells the most , tuna fish, light mayo, celery chopped, onions chopped, a splash of red wine vinegar, salt and pepper.
You could add in cooked and cooled peas if you want, but I like to keep my veggies on the side. Oh dude. Can you tell my mom never made tuna noodle casserole either? But she did make a wonderful cold tuna pasta salad with mayo and celery which, oddly, I have never actually made myself.
Peas are key or even chopped broccoli. Page If you ever do try Classic Tuna Noodle again, I suggest using the other crunchy topping option: French fried onions. And I hate to admit this one but the 16 oz. It will be fixed in the next printing. I love tuna casserole. But instead of cream of mushroom, just make a bechamel sauce. Tuna Noodle was a necessity, along with frozen fish sticks in my Catholic household during Lent.
Grew up on tuna casserole. Bake at until it starts to bubble. Top with remaining cheddar cheese and put back in oven until bubbly and just slightly browned. Can mix in a few bread crumbs on the top if you like. I completely disagree with some of the other commentors.
Do not waste your time with a white sauce for this dish. If you are going to make a white sauce then make something else. This is all about the cheap ingredients I agree with you on the canned soup…. For a great tuna noodle salad- use penne, or even whole wheat penne, like you said, or corkscrew pasta. As with any mayo dish, use it sparingly at first- you can always add more later depending on how creamy you like it. I perfer mine only slightly creamy.
Now that said, you can take the SAME mixture minus the celery and tomato, add grated sharp cheddar cheese, pour it into a casserole dish, top with panko and dot that with butter, then bake. Hope you like these. And Craig might too! Here is the easiest recipe for tuna casserole ever and the one that Craig grew up eating.
I make it probably once a week. I love it! You get big payoff for minimal effort and cost. In my mind, the worth of tuna casserole lies in its being fast, cheap, and easy. It is still just tuna casserole, after all. Mix together. Cover with more grated cheddar.
Bake at for an hour. Done and done. And to end on an especially depressing note….. Even less if you use albacore tuna. It has higher mercury content. My revision is SO good and cheap and can be used for multiple meals, but no one reading it would think so.
You have to have faith just like when you mix a can of pea soup and a can of tomato soup with lots of curry powder. First you put the spinach in to steam in the microwave and take a mixing bowl and put the garlic in the bottom, letting it rest and the oils come out into the bowl I use a metal mixing bowl for this, something about the metal makes the oil come out better. When the spinach is ready, put it in the bowl on top of the garlic and stir it through. The heat of the spinach will really make the spinach soak up the garliciness.
Then add the warm rice and loosely stir them togther. I would be thrilled if my husband had tuna noodle casserole waiting for me when I got home. I love me some casserole. I even make TC once a year or so. Tuna sashimi on the other hand…yum! Am I alone in this? My mother makes a delicious tuna casserole with munster cheese and sliced almonds as a topping instead of potato chips. Hot tuna that has been making your kitchen smell like tuna for 8 hours and mixed with hot mayonnaise is truly gorge inducing.
Tuna noodle casserole was a quarterly event, on the show. The most popular version resembled your casserole, minus the peas, onion, parmesan and potato chips. We always added a bag of shredded velveeta, and topped the casserole with crunched saltines drenched in butter.
Also from a non-TNC eating childhood but my mother did fairly frequently make a version of the pasta salad with tuna which I remember as being quite good. I think there were also chickpeas in it. My favorite has always been the mixture of just snipped from the garden herbs with al dente pasta, chickpeas, a very sweet vinaigrette and just fried Canadian bacon.
Add a few dashes of hot sauce, to taste, and you got a whole new casserole experience! I cooked on Fridays for about twenty people during my junior year at the very small Catholic college that I attended. I refused to serve fish sticks, so I did creative things with tuna instead. The best was to steam up a plentiful amount say 4 cups of broccoli, drain it, then saute a lot cloves? Then I would splash in more olive oil and lemon juice for good measure — maybe two tablespoons of each capers are good here too, if you have them — sprinkle with salt and pepper, saute that for a while and then in the hot pan mix in carefully however much al dente penne 8 cups dry boils up to.
Pour that into a pan and sprinkle it liberally with parmesan and finally lay slices of mozzarella over all and pop it into the oven for say twenty minutes until hot and melty. The result is delicious, not overwhelmingly tuna-fishy and the whole affair takes about forty minutes. The nice thing, too, is that you can substitute other vegetables for broccoli or canned salmon for the tuna and still have good results.
I suspect others have said the same above, so I apologize in advance for any redundancy. Firstly, I really prefer to use the best canned tuna around. I think there are a lot of Italian brands that are nice, too.
Canned tuna should be PINK, not grey. This will help that problem of the whole thing being too fishy, as this stuff tastes mild and, well… more like fish should taste. Secondly, that canned soup… blech. A very simple bechamel does the trick nicely. I like to add lots of black pepper because the pop of it seems to suit the tuna well, and not too much salt the tuna will be salty, even if you use unsalted canned tuna. Bechamels are easy and they give you a creamy sauce yielding a gratin without being too heavy or over-flavored, like that soup.
I like peas in mine. Sorry this came out as more of a rant than a recipe… I really adore good tuna casserole, so I hate to see it done such an ill turn by the evil that is Cream of Mushroom Soup. I make tuna noodle casserole all the time. But for some reason I can not see this comfort food at the restaurant of a top chef graduate.
My sister and I did most of the cooking when we were growing up and TNC was in our usual rotation. I am surprised that nobody has mentioned Worcestershire sauce which was always part of our recipe…never any cheese. So I will say nothing about tuna noodle casserole, except to hope that Craig knows no divorce lawyers.
On the other hand, if you want to play with meat loaf and its guilty pleasures: Instead of topping it with ketchup, try mixing a can of tomato soup with a very generous helping of Worcestershire sause and pouring it over the loaf before baking…. The two things that make it better for me are using albacore tuna and adding a tablespoon of curry powder.
My husband makes a really good tuna casserole from scratch. I make a super quick and easy one for weekday dinners:. I have to say though, I do love tuna casserole. Butter a shallow 2-quart baking dish. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat. Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes.
Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper. Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente.
Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly. Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
How about making a tuna puttanesca casserole? On nights when my mom went on strike with respect to cooking dinner and my dad had to pick up the slack, we would have one of the four dishes in his repertoire, one of which was a very competent tuna noodle casserole the others were brocolli with soy sauce and ginger, pasta with ham, white sauce and frozen peas, and floured and fried chicken or orange roughy.
Ooh, yeah—I like the crispy shallots better! That would sort of make it a cross between TNC and green bean casserole. I make a point to cook using fresh, seasonal ingredients, avoiding processed foods as much as is humanly possible. His mom made it when he was a kid, and to him it screams comfort food! If I were to reinvent tuna caserole it would definitely be cold with bowtie pasta, capers, feta, red onions, and fresh dill. Homemade mayo with a spoonful of really good spicy brown mustard and chopped sweet pickles would round it out.
Mmmm…I kind of want that right now. I make a tuna casserole without a sauce at all. I saute garlic, onion, carrot and celery and peas with good olive oil. Then i mix in cooked rotini, the tuna and lots of fresh parmesan. Then transfer to making dish and cook until brown on top. I love it, even down to the evil cream of mushroom soup yes, we all know you can make your own bechemal sauce, but the point of this recipe is convenience, hence convenience foods!
My husband, though, disagrees and says macaroni is the noodle of choice in the casserole, and adds corn in addition to peas also no topping — the corn adds a kind of sweet note.
I hate tuna, though, so thankfully Mum never made it. It was disgusting! I was one who never had it growing up, and hated tuna fish as a kid. As I got older, I realized how wrong I was, and now I love tuna of all kings — tuna fish, tuna steak, tuna in sushi, etc.
The best way to make tuna casserole is to make mac and cheese the way you normally would I mean, from scratch, not the box , and just add tuna, peas, garlic, and mushroom soup to the recipe.
Also, topping it with really good chips is key. I use jalapeno chips from Shearers. Cook the macaroni and eggs. Then transfer the pasta to a large bowl and crumble the eggs into it and mix. Add the tuna and relish and mix again.
Now add you mayo until it is as creamy as you like. Then do about half that amount of mustard. No, no NO! Entirely too foofy. No bechamel, no zotzing it up with garlic.
Cream of mushroom soup is the base line, but you can use cream of practically anything else. And throw in a can of cheese soup as well. Top with breadcrumbs if you must NO potato chips! My mom would always make it for my brother and I in the winter. The best, however, always came in the summer with tuna noodle salad. Oh, it is so good. Cold tuna, yum!
So, it is very close to what you describe in your post only with mayo—that takes the place of cream in the hot version. My favorite is very basic—although you could dress it up too and it would be so good. Boil the pasta and rinse with cold water to cool. Add about as much mayo as you would add to tuna for a sandwich. Add salt and pepper. And the best thing ever is snacking on the little cubes of cheese while you make it.
So good on hot summer days—especially served on crisp romaine. Also, real bread crumbs from bread, not a can instead of potato chips. Garlic and ryeness should make the hot tuna more tolerable. How can something that sounds so wrong taste so right? And instead of crushed potato chips, bread crumbs sprinkled on top. Other than that, I think you would essentially follow the recipe that you used, with all other ingredients and cooking methods identical.
Really, it will make you forget the congealed mushroom soup version forever. It calls for an addition of one soup-can of milk instead of two cans of cream of mushroom. And, instead of potato chips? Reviews: Most Helpful. Rating: 4 stars. Overall the receipe is very good. As indicated by others, it was dry. Next time I make this, I think I will add sour cream in addition to the extra can of soup and milk, the mixture really needs to be pretty soupy when baked, since the noodles soak up so much of the liquid.
Where did the cayenne pepper substitute come from, I didn't see it in the receipe, although it would be a good addition. Thanks for the recipe. Very Good! I usually just "wing it" when it comes to making tuna casserole, but there is a first time for everything, and I actually followed a recipe this time!
As other reviewers stated, I too added some milk to make it more creamy. Instead of using potatoe chips on top I used crushed crackers that I pulsed a few times in the food processor with some melted garlic butter. The end reult was a very yummy tuna casserole.
I'm not a big fan of Tuna casserole but I gave this one a try, with a few modifications it came out a 5 star recipe. My father in law told my mother in law to step aside and let me cook it from now on. He told everyone it's the best F'n Tuna casserole he's ever had I guess that about sums it up : This is what i changed, I seasoned the mixture with johnnys, I did NOT add mushrooms, I used one can of cream of mushroom and one can of cream of celery, i sauteed the onions in a little bit of butter and also some celery, I added some canned corn in addition to the peas and more cheese to the mixture than it calls for.
Best I have ever had. I am so glad that I did!! I used a 12oz pkg of regular shell noodles and instead of peas I have never been a pea fan either , I used a drained jar of diced pimentos. This was indeed the Best tuna casserole I have ever had and my family agreed.
Wil be making again!! It was good. I would suggest, however, that you mix all the cheese in the casserole as it dries out to quickly on the top. Also, I used crushed herb flavored pretzels mixed with seasoned croutons instead of the potato chips and it was fabulous.
Dee Dee. Not a big hit with my 2 year old nephew, but everyone else loved it! I used buttered bread crumbs instead of the potato chip topping. It tasted exactly like the frozen dinner Tuna Noodle Casserole that I love!
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