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Old 01-09-2009, 12:54 PM   #1
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ISO tuna casserole variations

Dinner tonite is tuna casserole using my 'old standby' recipe.

Just curious as to any other variations that you all might use in your tuna casserole recipes. thanX

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Old 01-09-2009, 06:18 PM   #2
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since you didn't list how you make yours, don't know if mine is different or not.
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Old 01-09-2009, 06:21 PM   #3
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Here is my quick & easy way to make it - I don't make it very often (like once year when my hubby is out of town, he hates tuna casserole!)

bag of potato chips
can of tuna, drained
cream of mushroom soup
milk
cheddar
Ppreheat oven to 375. In a small casserole dish or pie plate, spray with Pam spray. Crush up enough potato chips to cover the bottom of the pan sprinkle half the tuna ontop of it and make another potato/tuna layer, ending with a potato chip layer on top. Wisk cream of mushroom soup and one can of milk together in a small bowl. Pour ontop of casserole. Sprinkle cheddar on top (however much you want) and bake for 30 minutes or until bubbly.

probably serves 3-4 but I eat it all. oink, oink.
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Old 01-09-2009, 08:08 PM   #4
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I love tuna casserole. I put peas and a ton of sharp cheddar cheese in it, cream of mushroom soup, and top it with bread crumbs mixed with parmesan and romano cheese.
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Old 01-09-2009, 08:23 PM   #5
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My favorite tuna noodle casserole is made with egg noodles, kraft jarred alfredo sauce and peas (i think peas are a given for tuna casserole right?) and sweet corn. I top with bread crumbs and a lot of freshly ground pepper. Served with more shredded cheese, usually whatever is on hand. And do not forget the bread rolls for soaking and scooping!!
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Old 01-09-2009, 08:48 PM   #6
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Family favorite:

Tuna Tetrazzini

4 to 6 ounces spaghetti
1 can condensed mushroom soup
4 ounces fresh mushrooms, sliced and sauteed (or use canned)
1 small onion, chopped
1/4 cup diced pimento
1/4 cup diced green pepper
2 tablespoons capers (optional)
1-3/4 cups grated sharp Cheddar cheese
2 7-ounce cans solid pack albacore tuna
1/4 cup sherry
Salt & pepper to taste

Break spaghetti in pieces and cook according to package instructions. Drain and set aside.

Mix together condensed soup, 1/4-cup water (or liquid from canned mushrooms), mushrooms, onion, pimento, green pepper, capers (if using), and 1-1/4 cups cheese.

Add cooked spaghetti, tuna drained and broken into chunks, and sherry. Mix lightly and season with salt and pepper.

Place in casserole and sprinkle with remaining 1/2 cup of cheese.

Bake at 375 for 45 minutes or until bubbly and browned on top.
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Old 01-10-2009, 01:25 PM   #7
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Sometimes I add a canned of stewed tomatoes to any one of dozens of variations I make.
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Old 01-15-2009, 04:21 PM   #8
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You might try using layered thin sliced potato which have been
tossed with some olive oil salt and garlic and roasted till not quite tender
in place of the potato chips or even the noodles and make a tuna
potato casserole.
I sometimes use curry powder (Javin brand) in home made beschemel
in place of cream soup.
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Old 01-15-2009, 05:29 PM   #9
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Never had a tuna cassarole, let alone any cassarole touch these pink lips! (unless you count lasagna). Sorry.

When mom was in the hospital when I was 10 or 11, we must have had a dozen friends and neighbors drop off as many variations of tuna cassarole trying to helping out. Dad and us kids thanked everyone of them and oh and ah ed. When the good people left, we each sniffed it, dumped it, and sent the clean dished back with a thank you note saying how delicious it was, and that we had never had one like it before. No lie there!

That's the extent of my experience!
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Old 01-15-2009, 05:38 PM   #10
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Wow - how sad. Were/are you just non-adventurous eaters afraid to try anything new, or do/did you just feel/felt that casseroles are/were somehow out of your league? I don't mean that in a bad way, I'm serious. Why wouldn't you at least try a bite of a casserole? Any casserole.
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