Either you like it, or you don’t. Tuna casserole can be your favorite or something you would not feed your family and friends. But, Dave and I enjoy the comfort of this dish. Some of the appeal might be what we grew up with in our childhood. So, if you are a fan… this is a delicious recipe. I make this at home or aboard our boat. I did a little research and learned that this recipe first became famous in the Pacific Northwest in 1930. The recipe was published in Sunset Magazine from a woman living in Kennewick, Washington calling it “Noodles and Tuna Fish en Casserole”. After that, the controversy began with various chefs… basically that this dish is just canned tuna, noodles and mushroom soup. But by the 1950s, tuna casserole had become a popular family meal. And over time and with more tweaking to the recipe… it has lasting power. So, if you are one to embrace a tuna casserole… I recommend this recipe as it is my favorite version!
And this is how easy this casserole is to make. Pre-heat oven to 425 degrees F. Sauté the onions, mushrooms, garlic and pepper in olive oil until softened. Turn off the heat. Boil the egg noodles for half of the time recommended on the box (the noodles will finish cooking later in the oven.) When the noodles are done, drain and mix with the mushroom mixture.
In a casserole dish, oil the bottom and sides lightly. In a bowl, add the tuna, mushroom/pasta mixture, mushroom soup, milk, cheese, peas, chives and garlic powder. Mix well and place in casserole dish. Layer crushed potato chips on top. Bake for 15 to 20 minutes until bubbly and potato chips have browned. This casserole serves 4 as an entrée.
Ingredients
Directions
And this is how easy this casserole is to make. Pre-heat oven to 425 degrees F. Sauté the onions, mushrooms, garlic and pepper in olive oil until softened. Turn off the heat. Boil the egg noodles for half of the time recommended on the box (the noodles will finish cooking later in the oven.) When the noodles are done, drain and mix with the mushroom mixture.
In a casserole dish, oil the bottom and sides lightly. In a bowl, add the tuna, mushroom/pasta mixture, mushroom soup, milk, cheese, peas, chives and garlic powder. Mix well and place in casserole dish. Layer crushed potato chips on top. Bake for 15 to 20 minutes until bubbly and potato chips have browned. This casserole serves 4 as an entrée.