Dads Not Home Tuna Casserole By Mom Recipes

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NOT-YOUR-MAMA'S TUNA CASSEROLE



Not-Your-Mama's Tuna Casserole image

Categories     Bake     Tuna     Boil

Yield serves 4 to 6

Number Of Ingredients 9

6 ounces egg noodles
One 14 3/4-ounce can creamed corn
1/2 cup cream cheese (4 ounces)
1/2 cup milk
1 teaspoon Dijon mustard
One 6-ounce can tuna, packed in water
1/2 cup chopped pimiento-stuffed green olives
Salt and freshly ground black pepper to taste
1 3/4 cups French-fried onions

Steps:

  • Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions.
  • Meanwhile, combine the creamed corn, cream cheese, milk, and mustard in a large saucepan over medium heat. Cook, stirring occasionally, until the cream cheese melts, 3 to 5 minutes.
  • Drain the egg noodles and add to the corn mixture. Add the tuna, olives, salt, and pepper.
  • Transfer the tuna mixture to the prepared baking dish and top with the fried onions. Bake for 20 minutes, or until bubbly. Serve immediately.

NOT YO MAMA'S TUNA CASSEROLE



Not Yo Mama's Tuna Casserole image

This has the comfort of a tuna noodle casserole, but modernized with Sushi Yellowfin or Ahi Tuna. While the noodle casserole is baking, you can be searing the tuna. I made this recipe up one night and it was a big hit. I get asked to make it often. I called it "Not Yo Mama's" because it starts out like your mom's, but takes a 'fusion turn' toward 'special.'

Provided by MsFunnybones

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup butter, divided
1 (16 ounce) package of uncooked medium wide egg noodles
1 medium onion, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
1 red bell pepper, chopped
1/3 cup all-purpose flour
3 cups milk
salt and pepper
1 cup frozen peas, thawed
6 tablespoons panko breadcrumbs
1/2 cup black sesame seed
3/4 cup white sesame seeds
4 (6 ounce) ahi tuna steaks, 1 inch thick
2 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees. Spray a large baking dish with non-stick spray. Bring a large pot of lightly salted water to boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Rinse briefly.
  • Melt 1 tablespoon butter in skillet over medium low heat. Stir in onion, celery, garlic, and red pepper. Cook 5 minutes, or until tender. Increase heat to medium high and add sliced mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  • Melt 5 tablespoons butter in medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in peas, mushroom mixture and cooked noodles. Transfer to the baking dish.
  • Melt the remaining 2 tablespoons butter in a small bowl and mix with bread crumbs. Sprinkle on top of noodle mixture.
  • Bake 25 minutes in preheated oven until bubbly and lightly browned.
  • While casserole is baking, rinse tuna and roll in black and white sesame seed mixture on all sides. Sear tuna in olive oil one minute on each of the six sides (longer if you don't like your tuna rare). Remove from pan and slice thinly.
  • When casserole is finished, place tuna slices on top and serve. Option: Keep tuna separate until ready to serve. Place serving on individual plates. Garnish with dill or lettuce and place several slices of tuna on top or on the side with the garnish.

Nutrition Facts : Calories 733.6, Fat 36.8, SaturatedFat 13.3, Cholesterol 123.5, Sodium 245.9, Carbohydrate 64.3, Fiber 6.7, Sugar 4.4, Protein 38.5

NOT YOUR MOMMA'S TUNA NOODLE CASSEROLE



Not Your Momma's Tuna Noodle Casserole image

This fabulous Tuna-Noodle Casserole certainly isn't the one Mom used to make, but is just as comforting. This is based on a recipe found in the Weight Watchers New Complete Cookbook, but altered to fit what was in my pantry at the time. While not as low in points and calories, this one is still a healthy alternative to classic Tuna Noodle Casserole.

Provided by Maggie_the_spy

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups penne pasta, uncooked
3 cups water (for cooking the pasta)
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
1 cup cabbage, finely chopped
1/2 cup carrot, finely chopped
1/4 cup green onion, finely chopped
1 (10 3/4 ounce) can cream of celery soup
1 (6 ounce) can chunk tuna in water, drained and flaked
1/2 cup whole milk
2 tablespoons dried parsley
1/2 teaspoon fresh ground black pepper
4 tablespoons Italian style breadcrumbs
4 teaspoons grated parmesan cheese
1 tomatoes, sliced
nonstick cooking spray

Steps:

  • Preheat oven to 350°F; spray a shallow casserole dish with nonstick spray. Cook the noodles according to package directions; drain.
  • While noodles cook, spray a large Wok-style pan with nonstick cooking spray; heat. Saute onions and celery for 2 minutes. Add bell pepper, cabbage, and green onions; cook, stirring, until tender. Stir in soup, tuna, milk, parsley, and pepper. Remove from heat; stir in noodles. Transfer to casserole dish.
  • Sprinkle top with bread crumbs and Parmesan cheese. Bake or 15 minutes. Top with tomato slices.

Nutrition Facts : Calories 346, Fat 7.6, SaturatedFat 2.3, Cholesterol 31.6, Sodium 863.4, Carbohydrate 52.5, Fiber 7.8, Sugar 8, Protein 18.5

DAD'S NOT HOME TUNA CASSEROLE BY MOM



Dad's Not Home Tuna Casserole by Mom image

When Dad had to work at night Mom always made her famous tuna casserole for us. Certainly not the healthiest of meals but it brings back a lot of memories. Times were tough, money was tight back then. 1 can of tuna, some soup, a few vegies and some potato chips made a warm and belly filling supper for us. I still make this...

Provided by Maggie M

Categories     Casseroles

Number Of Ingredients 10

1 6 oz can tuna - drained
1 can(s) cream of mushroom soup
1 soup can of milk
1/2 c frozen peas
1/2 c frozen corn
1 small can black olives - chopped or sliced
1 approx 10 oz bag plain potato chips
1/4 c shredded cheddar cheese
extra olives for garnish if desired
sour cream for garnish if desired

Steps:

  • 1. Preheat oven to 375. Grease small casserole, 8x8 baking dish or 9" pie plate.
  • 2. In medium saucepan warm the soup. Mix in the milk and warm through. Add the peas and the corn. Remove from heat and add tuna.
  • 3. Crush entire bag of potato chips. Mix about 3/4 of the chips into the soup mixture. Stir olives into mixture.
  • 4. Put mixture into prepared baking dish and spread evenly. Top with remaining potato chips and the cheese.
  • 5. Bake - uncovered - at 375* for about 35 minutes or until bubbly and cheese is melted. Remove from oven and let it sit for 5 minutes.
  • 6. If desired top with extra olives and a dab of sour cream.

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