Skip to main content

Tuna Casserole - Hot and Cheesy Comfort Food

I'm not sure why, but as a boy I hated tuna casserole. Now I absolutely love it and it's a simple way to make something that just pops in the oven and serves 6-8. Paired with a salad, it's the perfect Sunday dinner.


This is a quick and easy recipe and I've modified it to take out some of the fat and frankly you wont even miss it. You can class this up or not, depending on your mood, so feel free to be creative.

Ingredients

1 lb of medium egg noodles
1 can of Cream of Celery Soup, Fat Free
1 can of Cream of Mushroom Soup, Fat Free
1 cup of Mayonnaise
1 can of Evaporated Milk, Fat Free
2 cups of Sharp Cheddar Cheese, grated
1 cup of Celery, diced
1 cup of Green Onions, chopped
2 Tbsp Chives, chopped
1 cup of Green Peas, frozen
3 5 oz cans of Tuna, in water, not drained
1 tsp Salt
Black Pepper


Start your water for the noodles. While the water is heating up, chop all of your vegetables and combine soup, mayonnaise, evaporated milk and beat them until smooth.

Cook your noodles until just al dente, so usually about 1-2 minutes less than recommended on the package, but taste just to be safe.

Drain your noodles and pour into a large mixing bowl, fold in your tuna, vegetables, then finish with soup mixture, salt and black pepper and 1 cup of your grated cheese. Fold the mixture until incorporated and then pour into a baking dish and top with the rest of the cheese.

Cover with aluminum foil, then into a preheated 325 degree over for 30 minutes. Remove from oven and let it rest covered for 5 minutes and serve.

Options:

Add 1 cup of Carrots, chopped
Add 1 Tbsp or Curry Powder
Add 1 Tbsp of fresh Tarragon, minced
Add 1/2 cup Mushrooms, sliced
Add juice of one Lemon

Comments

Popular posts from this blog

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing.  After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.   To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.   Garlic Confit 3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck. Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling.  He was rightfully very proud of this.  After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now.  Ingredients 1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled 2 Tbsp Butter 2 cloves Garlic, chopped Dash of Old Bay Seasoning Juice of 1/2 Lemon Few dashes of Tabasco Splash of White Wine Salt and Black Pepper Heat your pan u

Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something. Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years. Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.   Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.