Hello DU chefs! I NEED some Tuna Noodle Casserole recipes

[LibraLiz1973]

I am seriously jonesing for one but a search on the internet was pretty cold and didn't have people saying YAY! or NAY!

So I ask you...... what is your tuna noodle casserole recipe?

And does anyone have one that isn't SUPER fattening?

[Scout]

1. try mine, it's easy

preheat oven to 325.

lightly grease a large bowl.

boil a medium/large bag of noodles until almost done.

while noodles are boiling, open and drain well 2 cans of tuna.

if you're into onions and celery, chop some up. i don't care for them myself.

mix two cans of cream of chicken or cream of mushroom soup with some lowfat milk until a sauce forms.

drain noodles, and place half in the greased bowl. add half of tuna and chopped veggies and half of soup sauce. stir well, then add the remaining ingredients and stir well. i like to add grated parmesan cheese to the top, some people like crushed potato chips.

bake uncovered for about 30 minutes ... just until everything is heated through and the top is getting crispy.

yumm.

[LibraLiz1973]

4. YUM!

I love potato chips... I may just try it taht way

[Kali]

2. I make a white sauce instead of using cream-of soup

boil some noodles - a bag of flat ones or 4 cups of elbow macaroni

I chop an onion and toss it in the water to pre-cook it so I don't have to bake the casserole so long. A stalk or so of celery could go in there too.

dump the al-dente pasta into a colander and melt a couple tablespoons of butter/oil combo in the bottom of the pan - add an equal amount of flour and stir over med for a minute or so, add a couple cups of milk and the entire contents of 2 -3 -4 cans of tuna(whatever at least a couple of the small cans - make it as "meaty as you like/can afford) some salt and pepper to taste, and stir until it thickens to about the consistency of your favorite cream-of soup - dump the noodles and onion back in and mix well. If you didn't use celery during the boil add a some celery salt or seed - a pinch will do.

Dump the whole thing into a casserole and cover with grated cheese. Bake for 30 minutes or so - until good and bubbly/cheese melted.

Must be served with frozen green peas (well they can be hot, but canned peas are gross)

Makes enough to feed 2 adults and 3 almost grown bottomless pits plus a bit leftover for lunch.

[LibraLiz1973]

5. My mouth is officially watering

Cheesy goodness!

[grasswire]

3. here's something different

Tuna Chow Mein

saute about a cup each of diced onion and celery and green pepper in a bit of butter

when lightly transparent, mix with two cans tuna, a can of mushroom soup, a tablespoon of soy sauce, a cup of milk and some cashew nuts

dump a bag of those crispy brown chow mein noodles in a casserole. pour the mixture above over the noodles and scatter a few more nuts on top

bake at 375 for half an hour

Comfort food!

[LibraLiz1973]

6. Ok, WOW.

Got some great recipes here!! I am printing them all out right now.


Chow mein sounds DELISH!!

[grasswire]

9. I should have added "drain the tuna" (eom)

[NMDemDist2]

7. define "super fattening" ROFL

here's mine

boil noodles until a firm al dente

drain tuna and add chopped onion, celery, frozen or canned peas, black pepper, tarragon (if you've got it) and some Old Bay Seasoning and toss well with noodles

in a greased casserole dish layer noodle mix and grated cheese (I do about three layers) starting with the noodles first, pour some milk over the whole mess before adding the last layer of cheese. you shouldn't need too much milk, maybe a half a cup.

bake at 350 for 30-45 minutes until hot through and bubbling and the cheese is crusty on top

[LibraLiz1973]

10. I freakin LOVE Old Bay

I have to try that one!!

[1gobluedem]

8. I use cream of onion soup

I don't like mushrooms plus I think this gives it more zip:

Boil two cups of noodles - I usually use seashells - drain
Add one large pouch of tuna in spring water
One can cream of onion soup
Lots and lots of grated parmesan

Mix together well, pour into casserole and cover the top with grated parmesan. Bake at 350 until the top is brown. Mmmm.... great cold weather comfort food.

[Rabrrrrrr]

11. Tuna Casserole is the one thing you can't use real food in - gotta be processed canned shit.

To get the full "comfort food" feeling, it has to be just like Mom's "Chemicals are your friends" 1950s-1970s version.

1 Bag wide egg noodles, preferably filled with preservatives and using bleached, nutrient-free flour

Boil them till they are soft, drain, child in cold water; preferably unfiltered tap water from lead pipes.


Then mix in 2 cans Campbell's Cream of Salt and Mushroom Soup, 2 drained cans Starkist (or cheaper) cheap flake tuna with dolphin, and one can processed salt and peas with all nutrients sucked out into the liquid, except the salt, which liquid you should throw away.

Stir it all together, lump it into a margarine coated casserole dish, and then cover with crushed potato chips, preferably ones made from the worst of the potato crop, filled with extra chemical starch, super saturated with salt, and fried in the cheapest, most dangerous-for-your-health fat the factory could find and has been using, without filtering it, since the Eisenhower administration.

Bake for 30-45 minutes.

Serve with a fresh loaf of Vienna bread (for some reason, this was the one time that MOm felt the need to get actual chemical-free bakery bread for dinner; go figure), and slather said Vienna bread with Skippy or Jif peanut butter. Serve with mutiple glasses of whole milk.




I know some might disagree with me on the peanut butter thing; and in my family, I think I was the only one who really got into that, but I can't eat tuna noodle casserole without Vienna bread coated heavily in peanut butter. The combination of the peanut butter and the noodle casserole is just perfect! If I'm sick, or feeling a bit nostalgic, this is the dish that makes me feel like a kid again.

Yummy!