This is one of 2nd Man's favorite meals that I make for him. I know it's weird for some, the thought of tuna casserole may bring up bad memories and flashbacks to the 70's, ha. This is sort of my own recipe adapted from my Mom and Grandmother as it evolved over the years.
Since it's a casserole, the recipe is flexible. If you don't like peas don't use them. If you'd rather have canned or shredded chicken you can use that, cream of chicken soup instead of mushroom, different kind of noodles, different cheese varieties, etc.
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| Tuna casserole ingredients |
Not many ingredients and super easy to put it all together.
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| Mixing tuna casserole |
Cook the fettuccine noodles for about half the time the package says, usually around 4 to 5 minutes (they will finish in the oven). Mix remaining ingredients in a large bowl and stir gently until combined.
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| Tuna casserole |
Spread the mixture into a greased 13x9 casserole dish and top with reserved shredded cheese. Put into preheated 425 degree oven for 18-20 minutes.
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| Baked tuna noodle casserole |
We like the top very browned so I turn on the broiler and let it go for a few minutes longer or until cheese on top is browned and bubbling to your likeness.
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| Classic comfort food - tuna casserole |
Dish it up and enjoy. It's definitely the definition of comfort food on a plate.
Ingredients:
- 2 cans tuna in spring water, drained
- 2 cans cream of mushroom soup
- 1/2 cup mayo
- 1/4 cup heavy cream
- 1/4 cup grated parmesan
- 2 cups shredded cheese blend (3/4 cup reserved for topping)
- 1 bag of frozen peas, thawed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 lb fettucine noodles cooked/drained
For step by step, see photos above...
Enjoy!
Looks delicious! I am more prone to making an elbow macaroni and tuna salad myself! A bowl of it makes a meal!
ReplyDeleteThis may be for dinner tonight. I haven't had it in ages! Your version sounds wonderful!
ReplyDeleteThis looks delicious and sounds yummy. I am allergic to peas, so I will use green beans.
ReplyDeleteI haven't made tuna noodle casserole in years. Your version looks delicious!
ReplyDeleteI use cut up chicken in place of the tuna. I just can't stand to eat hot tuna. Now tuna; cold in a pasta salad or tuna salad sandwiches, that's a whole other thing.
ReplyDeleteI would use chicken, no peas, wide egg noodles. I would halve the recipe for the 2 of us and use an 8x8 pan. thanks, men (and hobart)!
ReplyDeleteSorry I won't be pining this one. Not even interesting to me.
ReplyDeleteA blast from the past! This was a favorite dish when I was a kid.
ReplyDeleteI can't wait to try this tuna casserole! I saw it in a recent post, and searched for your recipes and found it. Love the oldie recipes, I grew up on them. Thanks!!
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