Thread: Tuna/noodle casserole?

KenK <[email protected]> wrote:

> I have the urge for tuna casserole for supper but apparently misfiled
> and thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not,
> corrections and additions/subtractions please?
>
> TIA


Since celery works well in tuna salad, maybe cream of celery soup.

I top my casserole with grated Parmesan instead of breadcrumbs and dot
with butter.

Good luck,

Andy

On Nov 22, 9:09*am, KenK <inva...@invalid.com> wrote:
> I have the urge for tuna casserole for supper but apparently misfiled and
> thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not, corrections
> and additions/subtractions please?
>
> TIA
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

I always sauteed some onions and celery and added it along with the
tuna and cream of mushroom soup. I top with parmesan bread crumbs.
Haven't made one of those in eons.....now you have me thinking about
it :-D

On Nov 22, 12:09*pm, KenK <inva...@invalid.com> wrote:
> I have the urge for tuna casserole for supper but apparently misfiled and
> thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not, corrections
> and additions/subtractions please?
>
> TIA
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

The mushroom soup is correct but leave out the peas. I like peas and
I know many tuna casserole recipes call for them, but I don't want
them in tuna casserole. Also, the bread crumbs are optional

"KenK" <[email protected]> wrote in message
news:[email protected]..
>I have the urge for tuna casserole for supper but apparently misfiled and
> thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not, corrections
> and additions/subtractions please?
>
> TIA
>
This is the long standing standard for Tuna Noodle Casserole. Any recipe
must start from this.This is where the dish originated. I use Cambells Cream
of Celery Soup unless I'm sneaking in a bit of mushrooms.

Tuna, Noodle and Mushroom Soup Casserole: 1975
from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker Fifth
Revision, 1975
4 Large Servings
An excellent emergency dish.
Preheat oven to 450 degrees.
Have ready:
2cups Boiled Noodles, Drain:
1 can tuna fish: 7 ounces
Separate it with a fork into large flakes. Do not mince it. Grease an
ovenproof dish. Arrange a layer of noodles, then sprinkle it with fish and
so on, with noodles on top. Pour over this mixture:
1 cup condensed mushroom soup
Season the soup with: Worcestershire sauce, curry powder or dry sherry
One-fourth cup chopped parsley
Cover the top with:
Buttered cornflakes or cracker crumbs
Bake until the top is brown.
>
>
The best,

Kent

On 11/22/2010 12:09 PM, KenK wrote:
> I have the urge for tuna casserole for supper but apparently misfiled and
> thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not, corrections
> and additions/subtractions please?
>
> TIA
>

I haven't made it in a while but I usually skip the canned soup and
make a white sauce with half milk and half chicken broth.

I also saute some onion in celery in butter before adding the flour
to make the sauce.

I top mine with buttered corn flake crumbs.

Tracy

On Nov 22, 9:09*am, KenK <inva...@invalid.com> wrote:
> I have the urge for tuna casserole for supper but apparently misfiled and
> thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not, corrections
> and additions/subtractions please?
>
> TIA
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

Mom topped hers with crumbled potato chips, w/ peas and Cream of
Mushroom. Childhood memories of drastic quantities of disgust around
that dish.

On Mon, 22 Nov 2010 13:42:47 -0500, Tracy <[email protected]> wrote:

> I haven't made it in a while but I usually skip the canned soup and
> make a white sauce with half milk and half chicken broth.

Ditto.
>
> I also saute some onion in celery in butter before adding the flour
> to make the sauce.

No celery for me. If I wanted it, I'd switch to vegetable broth. If
I wanted mushrooms, this is where I'd them. Also, I'd use frozen peas
instead of canned, one cup is a good measurement.
>
> I top mine with buttered corn flake crumbs.

A mixture of parmesan bread crumbs for me.

The big problem is that I made it last year and it just wasn't what I
thought I remembered. It completely missed the "spot" I wanted to
hit; probably because tuna noodle casserole wasn't a childhood comfort
food. Never had it until I was an adult and then not many times at
that... but it always sounds good when others talk about it. I prefer
creamed tuna on toast.


--

Never trust a dog to watch your food.

On Mon, 22 Nov 2010 11:03:37 -0800 (PST), Jason Tinling
<[email protected]> wrote:

> Mom topped hers with crumbled potato chips

Great way to use up stale potato chips! Try rolling your chicken
pieces in them instead of corn chips when you do oven fried chicken.
I used to like that as a kid.

--

Never trust a dog to watch your food.

On Nov 22, 2:26*pm, sf <s...@geemail.com> wrote:
> On Mon, 22 Nov 2010 13:42:47 -0500, Tracy <karac...@bc.edu> wrote:
> > I haven't made it in a while but I usually skip the canned soup and
> > make a white sauce with half milk and half chicken broth.
>
> Ditto.
>
>
>
> > I also saute some onion in celery in butter before adding the flour
> > to make the sauce.
>
> No celery for me. *If I wanted it, I'd switch to vegetable broth. *If
> I wanted mushrooms, this is where I'd them. *Also, I'd use frozen peas
> instead of canned, one cup is a good measurement.
>
>
>
> > I top mine with buttered corn flake crumbs.
>
> A mixture of parmesan bread crumbs for me.
>
> The big problem is that I made it last year and it just wasn't what I
> thought I remembered. *It completely missed the "spot" I wanted to
> hit; probably because tuna noodle casserole wasn't a childhood comfort
> food. *Never had it until I was an adult and then not many times at
> that... but it always sounds good when others talk about it. *I prefer
> creamed tuna on toast.
>
> --
>
> Never trust a dog to watch your food.

I like chicken rice casserole better - make "white" sauce using
cornstarch and chicken broth, saute onion and celery bits (and green
pepper if I've got any) - always buttered fresh white bread crumbs on
top.

N.

On 22 Nov 2010 17:09:31 GMT, KenK wrote:

> I have the urge for tuna casserole for supper but apparently misfiled and
> thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top

Use frozen peas, not canned. And make sure they're rinsed. The
last time I tried to make TNC I used a box of peas that had a bunch
of sand in them and it ruined the whole dish. It was so traumatic
I haven't tired to make it again for about 15 years.

Who ever heard of sand in frozen peas?

-sw

On Nov 22, 1:00*pm, Sqwertz <sqwe...@cluemail.compost> wrote:

>
> Who ever heard of sand in frozen peas? *
>
> -sw

An Eskimo with kidney stones?

On Nov 22, 1:00*pm, Jason Tinling <jason.tinl...@gmail.com> wrote:
> On Nov 22, 1:00*pm, Sqwertz <sqwe...@cluemail.compost> wrote:
>
>
>
> > Who ever heard of sand in frozen peas? *
>
> > -sw
>
> An Eskimo with kidney stones?

LOL!!! had to think about that one for a minute....

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

> I have the urge for tuna casserole for supper but apparently misfiled and
> thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not, corrections
> and additions/subtractions please?
>
> TIA

Looks about right, but I use frozen peas instead of canned. Drain the
tuna before mixing it with the Cream of Something soup. Could be
crushed potato chips on top ‹ you don't want to be sodium deficient.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
New York trip posted 11-13-2010; http://web.me.com/barbschaller

KenK wrote:
> I have the urge for tuna casserole for supper but apparently misfiled
> and thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not,
> corrections and additions/subtractions please?

I make it with cream-of-celery soup, though being a mushroom lover I might try
that suggestion next time. Cream-of-asparagus works too. I fry onions first and
add the soup. I also found that I needed the soup mixture _very_ runny before
adding it to the pasta, otherwise the finished casserole is too dry.

In news:rec.food.cooking, KenK <[email protected]> posted on 22 Nov 2010
17:09:31 GMT the following:

> I have the urge for tuna casserole for supper but apparently misfiled and
> thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not, corrections
> and additions/subtractions please?

The one I make now, adapted from my adoptive mother's version, has tuna,
cream of mushroom (I make my own if I have the stuff), noodles, and the
topping is potato chips. I also like to melt colby and monterey jack
cheeses in the creamed mushroom soup and add a little milk to keep it from
being too thick. And sometimes, instead of baking it like a casserole, I
just heat it on the stove and crumble the chips on top of each serving.

I've never put peas in mine, but it sounds good. I'd just use frozen
sweet peas instead of canned peas. But I like to eat my peas while
they're still a bright green color, so I'd probably cook up a batch of
tuna casserole filling without the peas, then divide what I want to keep
as leftovers from what I want to eat at the time and just add peas to my
helping.

Damaeus
--
"Marijuana inflames the erotic impulses and leads to revolting sex
crimes"
-Daily Mirror (1924)

In news:rec.food.cooking, ImStillMags <[email protected]> posted on
Mon, 22 Nov 2010 09:56:01 -0800 (PST) the following:

> I always sauteed some onions and celery and added it along with the
> tuna and cream of mushroom soup. I top with parmesan bread crumbs.
> Haven't made one of those in eons.....now you have me thinking about
> it :-D

What you can also do is simply pop open the can of tuna (but the solid
white albacore works best for this) drain it well, break up the chunks as
best you can, maybe drizzle a little olive oil in it to give each hunk
something that'll cling to it, then toss it all with some seasoned flour.
Fry the dredged tuna hunks in hot oil and use that as a topping for the
noodles and creaminess.

Damaeus
--
"Marijuana inflames the erotic impulses and leads to revolting sex
crimes"
-Daily Mirror (1924)

On Mon 22 Nov 2010 10:09:31a, KenK told us...

> I have the urge for tuna casserole for supper but apparently
> misfiled and thus lost the recipe. As I recall it:
>
> 2 C noodles cooked
> 1 can water packed tuna
> 1 can peas
> 1 can cream of something soup - mushroom?
> Bread crumbs on top
>
> Cook 350 for 30 min uncovered.
>
> Is that right? I've not made it in a very long time. If not,
> corrections and additions/subtractions please?
>
> TIA
>

Always:
Drain the tuna well.
Use defrosted frozen peas.
Add 1/3 to 1/2 can whole milk mixed with the soup.
Use buttered fresh breadcrumbs or crushed potato chips.

Optional:
Sauteed onion and/or celery and/or green pepper.
Water chestnuts, cut in small pieces.

I prefer using rotini pasta instead of noodles.
I have subbed cream of celery, cream of onion, and broccoli-cheese
soup for the cream of mushroom.

Now you've made me want to make this, as I havn't made it for quite a
while. :-)

HTH

--

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

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

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

Wayne Boatwright

On Tue, 23 Nov 2010 03:14:05 -0600, Damaeus
<[email protected]> wrote:
>
> Damaeus

WB - long time no see. What's up with you these days?

--

Never trust a dog to watch your food.

On Tue, 23 Nov 2010 03:14:05 -0600 in rec.food.cooking, Damaeus
<[email protected]> wrote,
>What you can also do is simply pop open the can of tuna (but the solid
>white albacore works best for this) drain it well, break up the chunks as
>best you can, maybe drizzle a little olive oil in it to give each hunk
>something that'll cling to it, then toss it all with some seasoned flour.

Or buy tuna packed in olive oil to start with, if you can find it.
The last I got was from Trader Joe's.