Moms Tuna Casserole Circa 1949 Recipes

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TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.

Provided by Lidey Heuck

Categories     dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1 (12-ounce) bag dried egg noodles or other shaped pasta
1 1/2 cups finely chopped celery (about 4 ribs)
1 large yellow or white onion, chopped
1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick
2 tablespoons drained capers, roughly chopped (optional)
2 large garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable stock
1 cup half-and-half or heavy cream
1/4 cup dry sherry or dry white wine
2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1 cup frozen or fresh peas
1/4 cup minced fresh parsley, plus more for serving (optional)
2 cups plain, salted potato chips, crushed

Steps:

  • Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
  • Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
  • Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
  • Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

MOM'S TUNA CASSEROLE WITH RITZ® CRACKER TOPPING



Mom's Tuna Casserole with Ritz® Cracker Topping image

This is a combination of my favorite tuna casserole from my mom and a few additions of my own. No canned soups for this one.

Provided by SWood

Categories     Tuna Casserole

Time 45m

Yield 8

Number Of Ingredients 17

1 (16 ounce) package egg noodles
¼ cup butter, or more to taste
1 small onion, diced
2 slices bacon, diced
2 (5 ounce) cans tuna, drained and flaked
¼ cup all-purpose flour
1 ½ cups chicken stock
½ cup milk
½ cup mayonnaise
2 tablespoons soy sauce
1 cup shredded Cheddar cheese
1 cup frozen corn
½ cup chopped celery
½ cup chopped cashews
1 teaspoon salt
1 teaspoon ground black pepper
1 sleeve buttery round crackers (such as Ritz®), crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • At the same time, melt 1/4 cup butter in a skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is crisp, 8 to 10 minutes. Add flour; cook and stir for 2 minutes. Whisk in chicken stock, milk, mayonnaise, and soy sauce until combined. Remove from the heat and transfer sauce mixture to a large bowl.
  • Drain pasta and add to the sauce mixture. Stir in Cheddar cheese, corn, celery, cashews, salt, and pepper. Transfer to the prepared casserole dish and spread crushed Ritz® crackers over top.
  • Bake in the preheated oven until heated through, 15 to 20 minutes.

Nutrition Facts : Calories 568.7 calories, Carbohydrate 53 g, Cholesterol 95.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 10.4 g, Sodium 999.1 mg, Sugar 3.8 g

MY MOM'S TUNA CASSEROLE WITH POTATO CHIPS AND EGGS



My Mom's Tuna Casserole With Potato Chips and Eggs image

An old family favorite--- comfort food at it's finest! This one includes potato chips as well as hard-boiled eggs. Just like mom used to make. Mom used to reheat leftovers in a frypan with butter the next day--- yum!! P.S. Sometimes I sprinkle mine with grated Parmesan cheese, at the table.

Provided by BecR2400

Categories     Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups freshly cooked medium egg noodles (drained and warm)
1 (9 ounce) can tuna, drained
2 -3 hard-boiled eggs, peeled and chopped
3 cups crumbled lays vinegar potato chips or 3 cups regular potato chips
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
5 1/2 ounces water

Steps:

  • Butter a 2-quart casserole dish.
  • In sauce pan, bring water and soup to a boil, stirring occasionally.
  • Remove from heat.
  • Layer cooked noodles, tuna, chopped eggs, mushroom soup and crumbled potato chips.
  • Top with chips.
  • Bake uncovered at 350 F for 30 minutes.
  • Serve with vegetable of your choice.
  • Note: Mom served vanilla pudding topped with sweetened strawberries, for dessert.

BEST TUNA CASSEROLE



Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories     Seafood     Fish     Tuna

Time 35m

Yield 6

Number Of Ingredients 8

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  • Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

HEALTHY HOMESTYLE TUNA CASSEROLE



Healthy Homestyle Tuna Casserole image

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

1 1/3 cups bow tie pasta or 1 cup macaroni
1 cup chopped celery
1/3 cup chopped onion
1 (10 ounce) can 98% fat-free cream of mushroom soup
3/4 cup evaporated skim milk
1 (9 ounce) can tuna in water, drained
1/4 cup drained and chopped pimiento
2 tablespoons grated reduced-fat parmesan cheese
snipped fresh parsley

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 TUNA CASSEROLE CIRCA 1949



Mom's Tuna Casserole circa 1949 image

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

1 (12 ounce) package egg noodles or 1 (12 ounce) package macaroni
1/4 cup chopped onion
2 cups shredded cheddar cheese
1 cup frozen green peas or 1 cup canned green peas, drained
2 (6 ounce) cans chunk tuna, drained
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
2 1/4 ounces cans sliced mushrooms, drained (optional)
1 1/2 cups crushed potato chips

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

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