Tuesday, 15 September 2015

Tuna Casserole



The past week has been all about settling into new schedules and routines.  Or slipping back into old schedules and routines I suppose, depending on how you look at it. 


Finding gorgeous clementines at the grocery store.
Reading.
Hockey equipment strewn about the foyer, every day.
Packing lunches.

There have been less take-out, less fend for yourself, less quickie dinner nights.

I've cooked real meals almost every night.  Except for pizza night of course.  We don't mess with pizza night around here.

Chicken fajitas, tacos (made with my homemade taco seasoning), roast chicken with green beans and potatoes, honey pineapple chicken, and tuna casserole.

This tuna casserole is a regular in my meal rotation.  It is requested often and makes the best leftovers, so I almost always end up doubling the recipe.

This is comfort food.

I sometimes add frozen veggies, in an attempt at boosting the nutritional value, but the kids tend to eat around the offending additions so I usually don't bother.  It calls for canned cream of mushroom soup, which isn't my favourite ingredient, but sometimes you just have to talk yourself into using processed ingredients for the sake of making something tasty that everyone will actually eat.  I've tried replacing the canned soup with a basic white sauce, something that works well in a lot of casserole recipes I make, but it just isn't great in this tuna casserole.  


It's an ordinary looking dish, and doesn't photograph well, but sometimes the least attractive things can also be the most wonderful.  This really is the best tuna casserole.  I use egg noodles, which are my favourite, but it works just as well with elbow macaroni, rotini, fusilli or small shells.  I use old cheddar for the best flavour, but any cheddar will do.  I've also used a combination of cheddar, mozzarella, marble, and farmers cheese to accommodate whatever I may have had on hand.  All worked well.  I always use Campbell's condensed cream of mushroom soup.  Other brands will work, but somehow it just isn't the same.  Sort of like the time I tried to use the basic white sauce instead :)


Tuna Casserole

1 package (12-oz / 340 g) extra broad egg noodles*
2 cans of tuna**
1 can of Campbell's condensed cream of mushroom soup
3/4 cup of milk
1/2 cup mayonnaise
2 cups cheddar, shredded, divided***
Salt and pepper to taste.
Panko bread crumbs 

Boil noodles according to package directions, until al dente.
In a large bowl, combine tuna, condensed soup, milk, mayonnaise, and half of the shredded cheddar.  Stir to combine, breaking up any large chunks of tuna.  At this point you could add some frozen peas or frozen mixed veggies, or not.  Salt and pepper to taste.
Add drained, cooked pasta.  Stir to combine.  Transfer to a casserole dish, top with bread crumbs and remaining cheddar cheese.  Bake, covered, at 350°F for 20-30 minutes, until heated through.

*The egg noodles I buy come in 375 g packages.  The small difference in quantity doesn't seem to make a difference, so don't stress if your package quantity isn't exactly the same.

**If doubling the recipe, use three cans of tuna.  Four cans ends up being too much

***Also, when doubling the recipe, twice the amount of cheese isn't necessary.  I use about three cups total, divided. But extra cheese may not be a bad thing either :)


*Update*

I found a reciped for homemade condensed cream of mushroom soup.  I'll be trying this next time!





17 comments:

  1. This sounds absolutely delicious and so easy :) Thank you for sharing!

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  2. I haven't had tuna casserole in years! I admit your recipe sounds a whole heck of a lot better than my moms! She used to add peas to her. I think that was her way of getting veggies into her kids. haha!

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  3. I am forbidden from making tuna casserole for my husband. (growing up in a large Catholic family, his mom made the canned tuna in boxed mac and cheese version every Friday during Lent). But my son and I would enjoy this one night when he is working.

    Thanks for sharing on Creative K Kids' Tasty Tuesdays link up. Hope to see you back next week.

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  4. I love a good tuna casserole - and I pinned your honey pineapple chicken!

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  5. Pinned. Have a great weekend! Linda @Crafts a la mode

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  6. Good for you for making most of your meals. That is so great for your family. I have a great mix to substitute for cream soups. I actually like it better than the canned varieties and everyone in my family loves it too. Thank you for linking up to Tips and Tricks. Hope to see you again this week.

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  7. Yum!! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

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  8. That does sound like comfort food!

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  9. I haven't made tuna casserole in years and am going to be making out my grocery list tomorrow and guess what's going on it? I love simple and yummy. Thanks for linking up with #foodpornthursdays.

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  10. I love this tuna casserole recipe...Thank you for sharing at the Thursday Favorite Things blog hop

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  11. I haven't made a tuna casserole in a very long time. Casseroles are indeed a nice comfort food, especially this time of year. Thanks for sharing at the Merry Monday party. Sounds yummy!

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  12. I've never made a casserole. Ever. I think this may be the only thing that still differentiates me from Betty Draper. But my mom used to make a chicken dish with cream of mushroom soup and it was my favorite on the planet. Need to get that recipe.Thanks for linking up at #SaucySaturdays.

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  13. YES to 'extra cheese may not be a bad thing' - hahaha - I looooove oven melted cheese - yum

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