Grandmothers Tuna Casserole Recipes

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.

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

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.

MY GRANDMOTHER'S TUNA NOODLE CASSEROLE

Steps:

• Okay this is very smiple and quick recipe you need to boiled a pot of water adding salt to the water is helps to boil quicker and used 1 box of elbow Macaroni. and cook that in the boiling water for a hour or until it cooked through next step is to mix in one can of mushroom soup and one can of chicken noodle soup. this is too make it moist. then you open up two can of tuna fish (any brand you like in water) then throw that in with the noodles and soup mixer. (this is optional) you put the tuna noodle castarolle you made into a medium size baking pan (not glass or you will get broken glass) and sprinkle on top some bread crumbs and put small pads of butter on top to make the bread crumbs crispy also if you wish some slice tomatoes

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.

NOT YOUR GRANDMOTHER'S TUNA CASSEROLE

Steps:

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

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
• In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
• Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
• Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

NOT-YOUR-MOTHER'S TUNA CASSEROLE

Steps:

• Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
• Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
• In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
• Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.