Moms Tuna Casserole Circa 1949 Recipes
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
HEALTHY HOMESTYLE TUNA CASSEROLE
Remember Mom's tuna casserole? This version is just as satisfying, but it's made with today's health-conscious moms in mind. Substitutions were made to reduce clories and fat. (recipe from "Healthy Homestyle Cooking" by Evelyn Tribole)
Provided by 1pianogirl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to package directions. Drain and set aside.
- Meanwhile, preheat the oven to 375 degrees. Lightly spray and unheated medium saucepan with no-stick spray. Add the celery and onions. Cook and stir over medium heat until tender.
- Stir in the condensed soup and milk. Then gently stir in the pasta, tuna and pimiento. Transfer the mixture to a 1 1/2 quart casserole. Sprinkle with the parmesan cheese. Bake for 25 to 30 minutes or until heated through. Sprinkle with the parsley to garnish.
Nutrition Facts : Calories 182.7, Fat 2.7, SaturatedFat 0.8, Cholesterol 40.7, Sodium 450.7, Carbohydrate 16.8, Fiber 1.1, Sugar 6.7, Protein 21.6
MOM'S EASY TUNA CASSEROLE WITH RICE
I grew up with a macaroni-based tuna casserole. My mother-in-law introduced me to this one with rice and I've used it ever since. The Tabasco® sauce and green chile peppers gives it an extra pop of flavor.
Provided by notmyforte
Categories Tuna Casserole
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion.
- Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes.
- Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted.
- Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika.
- Bake in the preheated oven until browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 440 calories, Carbohydrate 40.8 g, Cholesterol 70.1 mg, Fat 20.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 12.8 g, Sodium 711.7 mg, Sugar 6.1 g
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