Brings Back Memories Tuna Casserole Recipes

BRINGS BACK MEMORIES TUNA CASSEROLE

Brings Back Memories TUNA CASSEROLE image

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

Ingredients

1 (12 ounce) bag egg noodles
1 can condensed cream of mushroom soup, not diluted
1/2 cup milk
1 (7 ounce) can tuna, drained well
1 cup of cooked frozen peas or 1 cup canned peas, drained
1 cup crushed potato chips

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.

MOM'S TUNA CASSEROLE CIRCA 1949

Mom's Tuna Casserole circa 1949 image

I remember the first time Mother made this casserole, back in 1949. She and I really loved it. So we made it often. Even the leftovers are good. In this version, I have doubled her recipe to feed a larger family.

Provided by Joanie Grow

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) package egg noodles or 1 (12 ounce) package macaroni
1/4 cup chopped onion
2 cups shredded cheddar cheese
1 cup frozen green peas or 1 cup canned green peas, drained
2 (6 ounce) cans chunk tuna, drained
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
2 1/4 ounces cans sliced mushrooms, drained (optional)
1 1/2 cups crushed potato chips

Steps:

Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 minutes, or until al dente; drain.
Preheat oven to 425 degrees F.
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.
Transfer to a 9" x 13" inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake, uncovered, for 15 to 25 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 544.2, Fat 21.6, SaturatedFat 10.2, Cholesterol 104.5, Sodium 1120.5, Carbohydrate 51.9, Fiber 3, Sugar 4.3, Protein 34.9

BROCCOLI TUNA CASSEROLE

Broccoli Tuna Casserole image

When I was in the Navy, a co-worker's wife shared this recipe with me. I've tweaked it over the years, but it still brings back memories of my "family" away from home. -Yvonne Cook, Haskins, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

5 cups uncooked whole wheat egg noodles
1 teaspoon butter
1/4 cup chopped onion
1/4 cup cornstarch
2 cups fat-free milk
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 cup shredded Monterey Jack cheese, divided
4 cups frozen broccoli florets, thawed
2 pouches (6.4 ounces each) albacore white tuna in water
1/3 cup panko bread crumbs
1 tablespoon butter, melted

Steps:

Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. baking dish coated with cooking spray. , Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna., Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 601mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

EASY TUNA NOODLE CASSEROLE

Easy Tuna Noodle Casserole image

Bring back memories of your Mom's favorite casserole with our Easy Tuna Noodle Casserole. This Easy Tuna Noodle Casserole comes together in under an hour.

Provided by My Food and Family

Categories Home

Time 50m

Yield Makes 6 servings.

Number Of Ingredients 6

Ingredients

5 cups egg noodles, cooked, drained
1 pkg. (10 oz.) frozen peas and carrots, thawed
1 can (5 oz.) white tuna in water, drained, flaked
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup fat-free milk
1/3 cup GREY POUPON Dijon Mustard

Steps:

Heat oven to 350ºF.
Combine first 3 ingredients in 3-qt. casserole sprayed with cooking spray.
Mix remaining ingredients. Add to noodle mixture; mix lightly. Cover loosely with foil.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

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