I am definitely not a fan of this usually but there is one recipe I can eat. This is from a cookbook put out by a group I once belonged to.
3 oz can Chinese noodles
can of mushroom soup
1/2 C water
2 Cup chopped celery
1/2 C chopped onion
4 oz cashews
1 can tuna fish (since this is an old recipe when can sizes were larger, I used two 5 oz cans)
Mix all together but reserve some noodles for th top. Bake at 350º for 40 minutes.
This makes approx 6 servings.
Isn't it the truth? I practically gag when DH orders this out. That's why I posted the recipe. . . it is the only way I have ever been able to eat tuna hot!
Oh too funny - we had tuna melts for lunch!!!
But I make my tuna cassarole from scratch - no condensed soup in this house!This message has been edited. Last edited by: junk collector,
DH is not fond of tuna any sort or fashion. Every day of his school life he got a tuna sandwich. His DM mixed a can of tuna with pickle relish. That's it. She put Miracle Whip on the bread and then the tuna "salad." EVERY DAY!
My DGF did not like tuna at all. My aunt made a tuna casserole - I think: noodles, tuna, cream of mushroom, English peas, cheese. He got seconds. No one ever told him that it was tuna.
Does this hat make my butt look big?
The food in the college caf was not great and for lunch I ate either a ham sandwich or tuna salad EVERY DAY. I went home for the weekend after a month or so of this, and yep, sure enough, Mom served tuna salad. I think I cried!
We LOVE tuna-noodle casserole tho my recipe is a bit different than the one posted. It is considered comfort food in this house. Tuna sandwiches are no stranger here too tho I do limit it due to mercury.
I am so glad I wasn't drinking anything. I snorted. LOL
Does this hat make my butt look big?
That's a recipe I grew up with at home.
I use a 12 ounce can of white albacore tuna (in water.)
Better Homes & Gardens Meats Cookbook c. 1965
1 can (10 ¾ ounces) cream of mushroom soup
¼ cup milk
2 cups chow-mein noodles, divided use
1 can tuna, drained
1 cup sliced celery
½ cup salted, toasted cashews
¼ cup chopped sweet yellow onion
1 can (11 ounces) mandarin oranges, drained
Parsley – fresh finely minced or in florets for garnish
Flaked coconut, toasted for optional garnish
Preheat oven to 375°. Lightly grease a 10 X 6 inch Pyrex baking dish, set aside.
In a medium bowl, combine cream of mushroom soup with milk until smooth.
Add 1 cup chow-mein noodles, tuna, celery, cashews, onion; toss lightly.
Spoon mixture into prepared baking dish; sprinkle remaining 1 cup chow-mein noodles over top.
Bake for 15 minutes or until mixture is bubbling hot.
Garnish with mandarin oranges sections, parsley and toasted coconut, if desired.
Note: To double recipe, bake in 11 X 7” baking dish for 25 minutes or until hot.
For an elegant touch when serving to ladies at a luncheon, spoon hot casserole mixture onto 6 baking shells, garnish each with 5 mandarin orange segments, sprinkle with parsley & toasted coconut if desired.
Lurah, that sounds unique and I just may try it. DH doesn't generally like it when I tweak a family favorite, but I may try to persuade him to give this a try if I promise to go make the family favorite from time to time. thanks for sharing.
This is my tuna casserole recipe although I've not made it in "forever"!
BARBARA'S TUNA CASSEROLE
1/2 c. slivered almonds
1/2 c. grated Chedar
1/4 c. minced onion
1 t. garlic powder (or 1 clove garlic minced)
1 package noodles, cooked and drained
1 to 2 cans drained tuna
1 small box Velveta
1/4 t. oregano
1 t. celery seed
1 small box frozen green peas
Toasted almonds in oven until lightly browned. Set aside. Cook noodles, drain and rains and set aside.
Make a fairly thin white sauce with butter, flour and milk. (Equal amounts of butter and flour, then milk to thin to sauce). Add cheeses. Blend and add a little milk at a time if too thick. Add oregano, onion, celery seeds, garlic, almonds and peas. Blend well (add more milk if too thick).
Mix sauce together with drained noodles and tuna. Add pimento.
Mix well and pour into casserole and bake about 20 to 30 minutes or until heated through.
Can be frozen before baking.
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I really liked your recipe Lurah. Thanks for sharing.
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