• February 16, 2018

Tuna Casserole

Tuna Casserole

Tuna Casserole 1024 569 Cooking Aboard with Jill

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!

 3 tbsp olive oil
 1 Vidalia onion, chopped
 4 cremini mushrooms depending on size, sliced
 Pepper to taste
 8 oz of egg noodles
 3 cans or 14 ounces of tuna, drained
 1 10 ¾ ounce can of good cream of mushroom soup
 ¼ cup of milk
 1 cup shredded cheese (use what ever you like or is on hand)
 1 cup frozen sweet peas, thawed
 3 tbsp chives, sliced
 1 tbsp garlic powder
 1 cup potato chips, crushed
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And this is how easy this casserole is to make. Pre-heat oven to 425 degrees F. Boil water for the egg noodles with a good pinch of salt. Meanwhile, sauté the onions, mushrooms and pepper in olive oil until softened. Season with some pepper. Turn off the heat. When the water is boiling, add the egg noodles, stir, return to boil, stir again and simmer for the time instructed on the bag or box. When noodles are done, drain and mix with the onion mushroom mixture and set aside.

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

 3 tbsp olive oil
 1 Vidalia onion, chopped
 4 cremini mushrooms depending on size, sliced
 Pepper to taste
 8 oz of egg noodles
 3 cans or 14 ounces of tuna, drained
 1 10 ¾ ounce can of good cream of mushroom soup
 ¼ cup of milk
 1 cup shredded cheese (use what ever you like or is on hand)
 1 cup frozen sweet peas, thawed
 3 tbsp chives, sliced
 1 tbsp garlic powder
 1 cup potato chips, crushed

Directions

1

2

And this is how easy this casserole is to make. Pre-heat oven to 425 degrees F. Boil water for the egg noodles with a good pinch of salt. Meanwhile, sauté the onions, mushrooms and pepper in olive oil until softened. Season with some pepper. Turn off the heat. When the water is boiling, add the egg noodles, stir, return to boil, stir again and simmer for the time instructed on the bag or box. When noodles are done, drain and mix with the onion mushroom mixture and set aside.

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.

Tuna Casserole


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