Tuna Casserole Collection

Sometimes it seems that tuna casseroles are as numerous as grains of sand on the beach. They seem to pretty much follow the same directions - boil the pasta, mix the other stuff, pour it into a pan and cook for awhile. Sometimes pasta is replaced by rice, or it simmers on the stovetop instead of baking in the oven.

Newest Recipes are at the Bottom

The following are different variations I have discovered, hoping to try them all at one point in the future. If they are particularly original or exotic, I will include a link to the originating website.

Tuna Casserole #1

• 2 c. noodles, cooked
• 1 6-oz. can tuna, drained
• 1 10-1/2 oz. can cream of potato soup
• small amount of milk

Possible Additions

• peas
• fried onion rings
• carrots
• 1 Tbsp. soy sauce

Preheat oven to 350°F. Mix noodles, tuna and soup in casserole dish. Add a little milk (less than one soup can) to get the desired consistency. Bake for 30 minutes.

Tuna Casserole #2

This was the first time I saw a tuna casserole recipe calling for an envelope of chicken noodle soup mix, butter, and flour. It's credited to Rachel Paxton at The Sideroad.

• 1 envelope chicken noodle soup mix
• 2-1/2 c. boiling water
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 6-oz. can tuna, drained
• 2 c. canned peas, drained
• 1/4 c. buttered bread crumbs

Preheat oven to 450°F. In a small saucepan, combine soup mix and water; heat to boiling. In another saucepan, melt butter over low heat and blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add tuna and fold in peas. Pour into a greased baking dish and top with bread crumbs. Bake for about 15 minutes, until heated through.

Tuna Casserole #3

• 1 pkg wide egg noodles
• 2 6-oz. cans tuna, drained
• 3/4 c. low fat mayonnaise
• dash of Tobasco
• salt & pepper, to taste
• paprika, oregano, garlic powder, to taste
• 3 eggs

Preheat oven to 375°F. Grease 13x9 casserole dish or use disposable foil pan. Cook noodles according to package directions, drain. Mix together tuna, mayonnaise and spices. Beat eggs well, then add to mayonnaise mixture. Gently fold into noodles, trying to not break the noodles. Cover and bake 45-60 minutes, uncover and continue baking another 10-15 minutes. Serve hot.

Tuna Casserole #4

• 1 10-1/2 oz. can cream of mushroom soup
• 1/2 c. milk
• 2 c. noodles, cooked
• 1 10-oz. pkg. frozen cut green beans
• 2 6-oz. cans tuna, drained
• 2 Tbsp. bottled pimientos, drained, chopped
• 1/4 tsp. freshly ground pepper
• 3 Tbsp. dry bread crumbs

Preheat oven to 400°F. Coat 2-quart casserole dish with vegetable cooking spray. Combine soup and milk in the dish. Add noodles, beans, tuna, pimientos and pepper, mixing to coat and combine with soup. Cover with foil and bake until bubbly and hot, about 20 minutes. Uncover and sprinkle with bread crumbs. Bake until crumbs are lightly browned, about 8 minutes. Serve hot.

Tuna Casserole #5

• 1 c. mayonnaise
• 1 c. milk
• 1 10-1/2 oz. can cream of soup (mushroom and celery)
• 1-1/2 c. cheddar cheese, shredded
• 1 tsp. dry mustard
• 5 oz. pasta, cooked, drained
• 1/2 c. frozen peas
• 2 6-oz. cans tuna, drained
• 1 4-oz. can mushrooms

Preheat oven to 350°F. Combine mayonnaise and milk. Stir in soup, cheese and dry mustard. Stir in cooked noodles, peas, tuna and mushrooms. Pour into a 3-quart casserole dish. Bake covered for 30 minutes.

Tuna Casserole #6

Here is another offering by Rachel Paxton, called "Chopstick Tuna" at The Sideroad.

• 1 6-oz. can tuna, drained
• 1 10-1/2 oz. can cream of mushroom soup
• 2 c. chow mein noodles
• 1 c. celery, chopped
• 1/4 c. onion, chopped
• 1/2 c. almonds or cashews, chopped

Preheat oven to 450°F. Combine soup with 1/4 cup water. Add 1 cup chow mein noodles and remaining ingredients. Place in baking dish and spread rest of noodles on top. Bake for about 30 minutes.

Tuna Casserole #7

"Elegant Tuna Casserole" was found at HungryMonster.com.

• 3 Tbsp. butter or margarine
• 4 green onions, chopped, incl. tops
• 1 c. fresh mushrooms, sliced
• 1 Tbsp. fresh parsley, chopped
• 1 can cream of mushroom soup
• 1/2 c. dry white wine
• 1/4 c. shredded Monterey Jack cheese
• 2 7-oz. can tunas, drained
• 2 Tbsp. parmesan cheese
• 1/2 c. crushed tortilla chips

Place butter, onions, mushrooms and parsley in a 2 quart casserole. Cover. Microwave at high (100%) until onions are tender crisp, 2 to 3 minutes. A= dd remaining ingredients, except Parmesan cheese and tortilla chips. Microwave at medium high (70%) until hot and bubbly, 8 to 10 minutes. Sprinkle cheese and chips over top. Microwave at medium high (70%) until heated, 1 to 2 minutes.

Serves 6.