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Thread: Favorite tuna-noodle casserole recipe?

  1. #1
    KenK Guest

    Default Favorite tuna-noodle casserole recipe?

    It's been so long I've forgotten how to make it. But suddenly I'm hungry
    for it.

    Tuna of course
    Cooked broad noodles
    Peas?
    Cream of something soup - chicken? mushroom?
    Cheese?
    Milk?

    Help!

    TIA


    --
    "When you choose the lesser of two evils, always
    remember that it is still an evil." - Max Lerner







  2. #2
    ImStillMags Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Jan 11, 8:49*am, KenK <inva...@invalid.com> wrote:
    > It's been so long I've forgotten how to make it. But suddenly I'm hungry
    > for it.
    >
    > Tuna of course
    > Cooked broad noodles
    > Peas?
    > Cream of something soup - chicken? mushroom?
    > Cheese?
    > Milk?
    >
    > Help!
    >
    > TIA
    >
    > --
    > "When you choose the lesser of two evils, always
    > remember that it is still an evil." - Max Lerner


    noodles or macaroni
    saute some chopped onion till soft
    peas
    parsley
    black pepper
    cream of mushroom soup
    plenty of tuna (don't drain too much cause you need the moisture)
    top with bread crumbs mixed with parmesan cheese

    or crush up some potato chips on top of shredded cheddar cheese (very
    old style)

  3. #3
    Nancy2 Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Jan 11, 10:49*am, KenK <inva...@invalid.com> wrote:
    > It's been so long I've forgotten how to make it. But suddenly I'm hungry
    > for it.
    >
    > Tuna of course
    > Cooked broad noodles
    > Peas?
    > Cream of something soup - chicken? mushroom?
    > Cheese?
    > Milk?
    >
    > Help!
    >
    > TIA
    >
    > --
    > "When you choose the lesser of two evils, always
    > remember that it is still an evil." - Max Lerner


    I don't make tuna casserole any more, but I do make chicken casserole
    - for chicken, I make a basic "white" sauce using the recipe on the
    side of the cornstarch box, and chicken broth. For tuna casserole, I
    would use a basic "white" sauce using flour and veg. broth or water
    for the liquid.

    Cook the noodles; saute some diced onion, celery and green pepper in a
    small amount of oil until tender but not brown. Drain. Drain the
    noodles (don't rinse).

    Mix noodles, white sauce, shredded tuna, sauteed vegetables, salt,
    pepper, garlic (fresh smashed, or powdered), parsley flakes and some
    chopped pimiento if you like - put in a buttered casserole dish and
    sprinkle with buttered fresh bread crumbs (my childhood cookbook said
    to use crushed potato chips - they're very good on top) - bake at 350
    degrees for 30 minutes or until bubbly and slightly brown on top.

    N.

  4. #4
    Dimitri Guest

    Default Re: Favorite tuna-noodle casserole recipe?


    "KenK" <[email protected]> wrote in message
    news:[email protected]..
    > It's been so long I've forgotten how to make it. But suddenly I'm hungry
    > for it.
    >
    > Tuna of course
    > Cooked broad noodles
    > Peas?
    > Cream of something soup - chicken? mushroom?
    > Cheese?
    > Milk?
    >
    > Help!
    >
    > TIA
    >


    1. Make a basic white sauce or béchamel.
    2. Open tuna & add.
    3. Add any veggies' you like.
    4. Pour over cooked noodles.
    5. add a topping.
    6. Bake till bubbly
    7. eat

    --
    Dimitri

    Searing

    http://kitchenguide.wordpress.com.


  5. #5
    notbob Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On 2010-01-11, Dimitri <[email protected]> wrote:

    > 1. Make a basic white sauce or béchamel.


    ....or use cream of mushroom soup!! (if yer gonna trailer trash it, do
    it right!

    > 2. Open tuna & add.
    > 3. Add any veggies' you like.
    > 4. Pour over cooked noodles.
    > 5. add a topping.
    > 6. Bake till bubbly
    > 7. eat


    TTT (true) Option: stick potato chips, vertically, in top of
    casserole.

    nb



  6. #6
    ntantiques Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Jan 11, 8:49*am, KenK <inva...@invalid.com> wrote:
    > It's been so long I've forgotten how to make it. But suddenly I'm hungry
    > for it.
    >
    > Tuna of course
    > Cooked broad noodles
    > Peas?
    > Cream of something soup - chicken? mushroom?
    > Cheese?
    > Milk?
    >
    > Help!
    >
    > TIA



    One of my husband's favorites, so I make it every now and then...good
    comfort food.

    Tuna, drained and flaked
    broad egg noodles, cooked
    can of Campbell's cream of mushroom soup plus 1/2 can milk
    couple of Tbsps of sour cream
    1/2 pound raw white mushrooms, sliced or quartered - whatever works
    2-3 green onions, sliced thinly
    a generous sprinkle of fresh chopped Italian parsley (or dry in a
    pinch)
    salt & cracked pepper

    I top mine with buttered breadcrumbs & a bit of grated Parm.

    Nancy T

  7. #7
    brooklyn1 Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Mon, 11 Jan 2010 13:17:50 -0800 (PST), ntantiques
    <[email protected]> wrote:

    >On Jan 11, 8:49*am, KenK <inva...@invalid.com> wrote:
    >> It's been so long I've forgotten how to make it. But suddenly I'm hungry
    >> for it.
    >>
    >> Tuna of course
    >> Cooked broad noodles
    >> Peas?
    >> Cream of something soup - chicken? mushroom?
    >> Cheese?
    >> Milk?
    >>
    >> Help!
    >>
    >> TIA

    >
    >
    >One of my husband's favorites, so I make it every now and then...good
    >comfort food.
    >
    >Tuna, drained and flaked
    >broad egg noodles, cooked
    >can of Campbell's cream of mushroom soup plus 1/2 can milk
    >couple of Tbsps of sour cream
    >1/2 pound raw white mushrooms, sliced or quartered - whatever works
    >2-3 green onions, sliced thinly
    >a generous sprinkle of fresh chopped Italian parsley (or dry in a
    >pinch)
    >salt & cracked pepper
    >
    >I top mine with buttered breadcrumbs & a bit of grated Parm.
    >
    >Nancy T


    http://www.foodnetwork.com/recipes/e...ipe/index.html

  8. #8
    aem Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Jan 11, 8:49 am, KenK <inva...@invalid.com> wrote:
    > It's been so long I've forgotten how to make it. But suddenly I'm hungry
    > for it. [snip]
    >

    I don't think cream of whatever soups add anything to the dish. My
    mom's was just a white sauce that didn't interfere with the tuna.
    Sweated onion and celery. Occasionally peas, occasionally corn, never
    cheese. Topping was usually crumbled cornflakes but when I said that
    here once there was great insistence that crumbled potato chips were
    the way to go. But then we rarely had potato chips in the house back
    then and always had corn flakes.....In any case I haven't had it for
    many years and don't miss it. Got canned tuna?--make a sandwich. Got
    fresh tuna?--fire up the grill. -aem

  9. #9
    Terry Pulliam Burd Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Mon, 11 Jan 2010 14:13:58 -0800 (PST), aem <[email protected]>
    wrote:

    >On Jan 11, 8:49 am, KenK <inva...@invalid.com> wrote:
    >> It's been so long I've forgotten how to make it. But suddenly I'm hungry
    >> for it. [snip]
    >>

    >I don't think cream of whatever soups add anything to the dish. My
    >mom's was just a white sauce that didn't interfere with the tuna.


    I can't stand tuna casseroles to this day. My mother used to make her
    green tuna casserole through the entirety of Lent. It was basically
    spinach noodles, canned cream of mushroom soup and tuna, although it
    seems to me there was a Mystery Ingredient that made it smell slightly
    sulphuric. It was disgusting. I could never get the nuns to count that
    casserole in the giving of something up for Lent.

    Terry "Squeaks" Pulliam Burd

    ---

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines

  10. #10
    Wayne Boatwright Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Mon 11 Jan 2010 06:59:51p, Terry Pulliam Burd told us...

    > On Mon, 11 Jan 2010 14:13:58 -0800 (PST), aem <[email protected]>
    > wrote:
    >
    >>On Jan 11, 8:49 am, KenK <inva...@invalid.com> wrote:
    >>> It's been so long I've forgotten how to make it. But suddenly I'm

    hungry
    >>> for it. [snip]
    >>>

    >>I don't think cream of whatever soups add anything to the dish. My mom's
    >>was just a white sauce that didn't interfere with the tuna.

    >
    > I can't stand tuna casseroles to this day. My mother used to make her
    > green tuna casserole through the entirety of Lent. It was basically
    > spinach noodles, canned cream of mushroom soup and tuna, although it
    > seems to me there was a Mystery Ingredient that made it smell slightly
    > sulphuric. It was disgusting. I could never get the nuns to count that
    > casserole in the giving of something up for Lent.


    The spinach noodles would sure put me off. I can't stand them in anything.

    My mom would make tuna noodle casserole every couple of months. She used
    cream of celery soup, fusilli (corkscrew) pasta, green peas, and bits of
    pimiento. She topped it with crushed potato chips. Actually, I rather
    liked it. I should make it one of these days.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright



  11. #11
    [email protected] Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Jan 11, 11:49�am, KenK <inva...@invalid.com> wrote:
    > It's been so long I've forgotten how to make it. But suddenly I'm hungry
    > for it.
    >
    > Tuna of course
    > Cooked broad noodles
    > Peas?
    > Cream of something soup - chicken? mushroom?
    > Cheese?
    > Milk?
    >
    > Help!
    >
    > TIA
    >
    > --
    > "When you choose the lesser of two evils, always
    > remember that it is still an evil." - Max Lerner


    Leave out the peas. I like peas but I don't want them in tuna noodle
    casserole. I just want noodles, tuna, and cream of mushroom soup with
    a splash of milk to thin it out a bit.

  12. #12
    Bob Terwilliger Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    Squeaks wrote:

    > I can't stand tuna casseroles to this day. My mother used to make her
    > green tuna casserole through the entirety of Lent. It was basically
    > spinach noodles, canned cream of mushroom soup and tuna, although it seems
    > to me there was a Mystery Ingredient that made it smell slightly
    > sulphuric.


    We've all heard of stone soup...now we've heard of brimstone casserole!

    Bob


  13. #13
    Bob Terwilliger Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    KenK wrote

    > It's been so long I've forgotten how to make it. But suddenly I'm hungry
    > for it.
    >
    > Tuna of course
    > Cooked broad noodles
    > Peas?
    > Cream of something soup - chicken? mushroom?
    > Cheese?
    > Milk?


    Preheat oven to 350°F

    Make a white sauce using milk, flour, chopped onions, and butter. (The
    quantities will depend on how much you're making. A ballpark figure would be
    one cup of milk, one small onion, one tablespoon of flour, and one
    tablespoon of butter. Cook butter and flour together until you have a kind
    of uniform paste. Add milk, a little at a time, whisking after each
    addition. Add onions and cook until they're slightly softened.)

    Beat a couple whole eggs until pale and slightly fluffy. Lower speed on
    mixer and while continuing to beat, slowly add the sauce to the eggs.

    Break tuna into small chunks and toss with cooked noodles, lightly-steamed
    chopped broccoli, and shredded cheddar. Put mixture into a casserole dish.

    Tear up a couple pieces of white bread and put into the bowl of a food
    processor. Put lid on processor. While pulsing, drizzle in some melted
    butter. Pulse until you have medium-coarse bread crumbs.

    Pour egg mixture into casserole dish with tuna mixture and stir gently to
    combine.

    Bake for about 15 minutes, then sprinkle buttered bread crumbs on top.
    Continue to bake until casserole is slightly puffed and bread crumbs are
    starting to brown. Remove from oven and allow to sit for about 10 minutes
    before serving. (The resting time allows the heat to work its way to the
    middle of the casserole. If you skip that step, you might have runny
    egg-sauce stuff in the middle.)

    Bob


  14. #14
    --Bryan Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Jan 12, 2:18*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > Squeaks wrote:
    > > I can't stand tuna casseroles to this day. My mother used to make her
    > > green tuna casserole through the entirety of Lent. *It was basically
    > > spinach noodles, canned cream of mushroom soup and tuna, although it seems
    > > to me there was a Mystery Ingredient that made it smell slightly
    > > sulphuric.

    >
    > We've all heard of stone soup...now we've heard of brimstone casserole!


    If the Atheists on here are wrong, and there is a Hell, tuna noodle
    casserole will surely be on the menu.
    >
    > Bob


    --Bryan

  15. #15
    Dora Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    Terry Pulliam Burd wrote:
    >
    > I can't stand tuna casseroles to this day. My mother used to make
    > her
    > green tuna casserole through the entirety of Lent. It was basically
    > spinach noodles, canned cream of mushroom soup and tuna, although it
    > seems to me there was a Mystery Ingredient that made it smell
    > slightly
    > sulphuric. It was disgusting. I could never get the nuns to count
    > that
    > casserole in the giving of something up for Lent.
    >
    > Terry "Squeaks" Pulliam Burd


    I'm with you on the tuna casserole. My other detested recipe is for
    the infamous green bean casserole.

    Dora


  16. #16
    Jean B. Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    Dora wrote:
    > Terry Pulliam Burd wrote:
    >>
    >> I can't stand tuna casseroles to this day. My mother used to make her
    >> green tuna casserole through the entirety of Lent. It was basically
    >> spinach noodles, canned cream of mushroom soup and tuna, although it
    >> seems to me there was a Mystery Ingredient that made it smell slightly
    >> sulphuric. It was disgusting. I could never get the nuns to count that
    >> casserole in the giving of something up for Lent.
    >>
    >> Terry "Squeaks" Pulliam Burd

    >
    > I'm with you on the tuna casserole. My other detested recipe is for the
    > infamous green bean casserole.
    >
    > Dora


    I don't think mom ever made a tuna-noodle casserole (she did make
    a tuna-potato thing, which was served with mock hollandaise
    sauce), and she never made the dreaded "normal" green bean
    casserole either. I think that if I were to ever make the
    tuna-noodle thing, I would use sour cream and not condensed soup.

    --
    Jean B.

  17. #17
    Nan Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    My tuna noodle casserole is pure junk food. No noodles, just a big bag
    of potato chips crushed up in the bag, cr of mushroom soup, mushrooms
    if I have them in the house, tuna, milk & butter. It's one of my very
    few concessions to junk food and rarely cooked, but enjoyed
    thoroughly. It's taste memory is of Congregational Church dinners in
    Mass as a kid. There were always a bunch of tuna noodle casseroles,
    but only one made that way, and you had to be in the front of the line
    to get any because it always went first.

  18. #18
    Terry Pulliam Burd Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    On Tue, 12 Jan 2010 00:18:01 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Squeaks wrote:
    >
    >> I can't stand tuna casseroles to this day. My mother used to make her
    >> green tuna casserole through the entirety of Lent. It was basically
    >> spinach noodles, canned cream of mushroom soup and tuna, although it seems
    >> to me there was a Mystery Ingredient that made it smell slightly
    >> sulphuric.

    >
    >We've all heard of stone soup...now we've heard of brimstone casserole!
    >

    By George, I think you've got it: Sister Mary Agnes put some kind of
    whammy on that casserole just to torture me! As if catechism classes
    and lisle stockings weren't enough!

    Terry "Squeaks" Pulliam Burd

    ---

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines

  19. #19
    Sky Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    Terry Pulliam Burd wrote:
    >
    > I can't stand tuna casseroles to this day. My mother used to make her
    > green tuna casserole through the entirety of Lent. It was basically
    > spinach noodles, canned cream of mushroom soup and tuna, although it
    > seems to me there was a Mystery Ingredient that made it smell slightly
    > sulphuric. It was disgusting. I could never get the nuns to count that
    > casserole in the giving of something up for Lent.


    I always despised the tuna casserole my mother frequently made while
    growing up, but I'm grateful it didn't also include spinach (whew)! My
    parents used the same basic recipe you mentioned. That's one thing nice
    about becoming an adult, eh? Parents can't make them eat food they
    dislike ;>

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  20. #20
    Melba's Jammin' Guest

    Default Re: Favorite tuna-noodle casserole recipe?

    In article <[email protected]>,
    KenK <[email protected]> wrote:

    > It's been so long I've forgotten how to make it. But suddenly I'm hungry
    > for it.
    >
    > Tuna of course
    > Cooked broad noodles
    > Peas?
    > Cream of something soup - chicken? mushroom?
    > Cheese?
    > Milk?
    >
    > Help!
    >
    > TIA


    Forget the cheese and you're there. You could top with crushed potato
    chips for the last 10 minutes or so of the baking time (30 minutes at
    350 degrees) if you want to. Milk to rinse the soup can.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 1-9-2010

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