Brings Back Memories Tuna Casserole Recipes
BRINGS BACK MEMORIES TUNA CASSEROLE
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
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.
MACARONI TUNA CASSEROLE
This is the best tuna casserole I had in a long time. It beats any tuna helper that you would buy in the store.
Provided by chris brossard
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare macaroni and cheese according to package.
- Stir in soup, tuna and milk.
- Pour into a greased 2-qt.
- baking dish.
- Sprinkle with cheese.
- Bake, uncovered at 350 degrees for 20 minutes.
Nutrition Facts : Calories 446.9, Fat 18.7, SaturatedFat 8.8, Cholesterol 53.7, Sodium 1120.4, Carbohydrate 42.3, Fiber 1.6, Sugar 6.2, Protein 26.8
LOADED TUNA CASSEROLE
This recipe is my own adaptation that is especially convenient when you have the craving, but no cream of mushroom soup on hand. I love it because it is LOADED with all kinds of goodies, so it seems like it took forever to put together. But it is SO easy! Perfect for a quick throw together meal and great comfort food!
Provided by Rosie LB
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package.
- In a saucepan cook celery and onion in the butter/margarine untitl soft.
- Stir in Milk, Mayo, Sour Cream, and Gravy Mix.
- Stir in tuna, red pepper flakes, hard boiled eggs, peas, and noodles.
- Sprinkle with Cheese and Bake at 375 for 25 minutes.
Nutrition Facts : Calories 976.8, Fat 57.5, SaturatedFat 26, Cholesterol 246.8, Sodium 1118.5, Carbohydrate 65.9, Fiber 4.4, Sugar 7.6, Protein 49.1
MOM'S TUNA CASSEROLE CIRCA 1949
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
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
MEMORIES OF CHICKEN CASSEROLE
I got this from a Southern cooking website. I LOVE chicken casseroles and this one is my favorite. I especially love it with the cranberry relish! This is comfort food at its best!
Provided by Little Bee
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spread the chicken cubes in bottom of a 2-quart flat casserole dish.
- Dilute soup with milk and pour over top of chicken.
- Combine celery and onion, cook in broth until tender. (If you do not have broth and have used canned chicken cubes, use 1 cup water, 1/2 stick butter and 1 chicken bouillon cube instead). Make dressing by combining broth, celery, onion, egg, stuffing and parsley flakes.
- Spread the dressing on top of the soup, sprinkle with paprika.
- Bake at 350° for 35-40 minutes or until it's bubbling and brown. Serve with heaping spoons of Cranberry relish.
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