Not Your Grandmothers Tuna Casserole Recipes

TUNA CASSEROLE

Steps:

• NOODLES: Cook the egg noodles in salted water until barely al dente, about 2 minutes less than packaging instructions. Reserve 1 cup pasta water, drain, rinse until cold and set aside.
• PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
• CASSEROLE: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
• SAUCE: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
• COMBINE: Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. Stir in some of the reserved pasta water IF the sauce has become too thick. Transfer to prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
• BAKE: Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot. Season with freshly cracked salt and pepper to taste (I like more salt).

NOEL'S ... NOT YOUR GRANNY'S TUNA CASSEROLE !

Steps:

• Preheat oven to 375 degrees.
• Prepare pasta according to package directions (to al dente).
• In the pot that you cooked the pasta in: Combine pasta with mushroom soup, sour cream and milk. Stirring gently until smooth. Add remaining ingredients stirring to mix together.
• Pour pasta mixture into a 15 x 10 x 3 -inch casserole pan. (or divide it into two smaller pans).
• Top with the remaining shredded cheese. Crumble coarsely, plain ripple potato chips over the top. Bake until bubbly and golden. Serve and enjoy!
• *** We have a big family and use a big casserole pan, but it can be divided into two smaller ones. Small families may want to freeze one. (If freezing one: do not add the potato chips!)

GRANDMA'S TUNA CASSEROLE

Steps:

• 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. Drain.
• Mix cooked noodles with tuna, sour cream, 1/4 cup milk, onion soup mix, Worcestershire sauce, garlic powder, seasoned salt, salt, and pepper. Taste and adjust seasonings as desired.
• Lay 1/2 of the butter across the bottom of a 2-quart, microwave-safe casserole dish. Crush potato chips, then sprinkle 1/4 of the crushed chips over the bottom and press to flatten.
• Spread the tuna-noodle mixture in a single layer over the crushed chips. Layer with 1/2 of the mozzarella, 2/3 of the remaining chips, followed by the remaining butter, chips, milk, and mozzarella.
• Microwave on high until casserole is hot and cheese is melted, about 10 minutes.

NOT YOUR GRANDMOTHER'S TUNA CASSEROLE

Steps:

• 1. Spray a large pan (12 inch, if you have one) with cooking spray and heat at med-high.
• 2. Add butter and evenly distribute it throughout the pan.
• 3. Place each piece of tuna flat on the pan and let cook for about 3 minutes per side (slightly longer if not fully thawed).
• 4. When tuna is finished, place on a plate and set aside.
• 5. Add the other tablespoon of butter and add the onion. Sauté until clear to golden.
• 6. Add artichokes to the pan and cook for about 5 minutes, or until slightly tender. Be sure to stir often.
• 7. Next is where you would add capers to your liking. If you do not like capers, it is a trivial part to the dish that could be omitted to the cook's taste.
• 8. Add vegetable broth and lower heat to medium. Let simmer until broth has gone down slightly (about 5 minutes).
• 9. Next add the tuna back into the pan and add the spices, being sure to cover both sides of the tuna.
• 10. Add the heavy cream substitute and let simmer for another 5 minutes, or until the liquid evaporates a little and leaves a thick cream.
• 11. Serve alone or over pasta cooked in 5 parts water and 1 part vegetable broth.

GRANDMOTHER'S TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni in lightly salted boiling water about 5-7 minute or until macaroni is aldente.
• While macaroni is cooking, beat egg with salt, mustard in pepper in a medium bowl. Stir in cottage cheese, sour cream, milk and 1/2 of cheddar cheese. Save remaining cheese to sprinkle on top. Refrigerate.
• Drain macaroni well and rinse with hot water. Place into 2 quart casserole and keep warm.
• Stir egg mixture into cooked macaroni. Break tuna into chunks, carefully stir tuna into macaroni mixture. Sprinkle cheese on top. Cover with foil.
• Bake in preheated oven 45 minute Remove cover and bake 10 minute longer or until lightly browned. Serve hot in casserole or spoon onto 6 plates.
• This recipe is good doubled and can be frozen and re-heated in the microwave!

GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
• Bake in the preheated oven until the top is crispy, about 30 minutes.

EASY TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
• Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

GRANDMA SMITH'S TUNA CASSEROLE

Steps:

• Combine all ingredients except potato chips in a large bowl in order written.
• Then put in a 9x13-inch baking dish and top with crushed potato chips if desired. (We like the topping).
• Bake at 375°F for about 45 minutes.