"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Thread Tools Display Modes
Old 09-30-2007, 01:43 PM   #1
Assistant Cook
Join Date: Apr 2007
Posts: 5
Tuna Casserole

Hi everyone

I'm looking for a tuna casserole that doesn't come with a cream of _______ soup. I have found one:

1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 cup milk
1 cup shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained

It's just that so many people have given their opinions on it and how to change it that I'm not sure how it will turn out lol.

If anyone has a good recipe I'd appreciate it :)



juliansmom is offline   Reply With Quote
Old 09-30-2007, 01:58 PM   #2
Head Chef
elaine l's Avatar
Join Date: Aug 2006
Posts: 2,098
My mother made something very close to that. She didn't bake it however, she would pour the sauce over noodles or mashed potatoes. The kids loved it but she would really make it to punish my father when she was mad at him. (he didn't like it) Her claim now is that she made it so much he learned to like it.

elaine l is offline   Reply With Quote
Old 09-30-2007, 02:14 PM   #3
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
One thing that would brighten that up a little would be to add, instead of the canned peas (to which I have a personal aversion), one small or 1/2 a large bag of mixed frozen vegetables. Much nicer, more colorful, & more nutritious than just a sad can of peas. I'd also add some pepper - either freshly ground black or cayenne - to taste. The recipe as you have it just sounds institutional hospital bland.

If you plan to bake the casserole, which I'd also recommend, you don't even need to cook the frozen veggies ahead of time. Just add them to the mixture, pour everything into a casserole dish, perhaps top with some breadcrumbs & a little more grated cheese, & bake at 350-400 until heated thru & a little brown on top.
BreezyCooking is offline   Reply With Quote
Old 09-30-2007, 06:23 PM   #4
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I'm sure it's good your way, Breezy, but to me it's a comfort food, and I like it kind of bland.
I use peas, mushrooms, pimentos, a cream of soup or white sauce, wide noodles, and lots of tuna, then cover the top with slices of Velveeta and paprika. I add pepper to the tuna mix, but go easy on the salt, as the cheese is salty, as is the soup if you choose to use that. Just taste it after it's mixed up.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 09-30-2007, 09:06 PM   #5
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Originally Posted by juliansmom
It's just that so many people have given their opinions on it and how to change it that I'm not sure how it will turn out lol.
The recipe you have will be just fine! As you can see ... everyone has their take on what will make it better.

It's a basic starting point that you can change as you wish. The "I can't do much more than boil water" or "I'm cooking on a hot-plate in my dorm room" version is make it with a box of Mac-n-Cheese (butter and milk as per box instructions), a can of Tuna, and a can of Peas. Your recipe uses noodles instead of macaroni ... and you're making the cheese sauce from scratch. You have a no-bake tuna casserole.

Now - from there .... you can go several different ways IF YOU WANT. You can use frozen peas instead of canned, you can use two cans of tuna, I like plenty of black pepper in mine, you can add more cheese or use a different cheese .... you can add sauteed onions, or diced pomintos, or olives or ... use your imagination. You can grease a baking dish and pour it in and top it with more cheese, breadcrumbs, buttered breadcrumbs, crushed herb croutons out of the box - or crushed potato chips or corn chips ... you could even replace the pasta with rice! You could also add some frozen mixed vegs like carrots, broccoli, cauliflower ...

The point is ... if it sounds good to you - make it and hang the suggestions to improve it that make you afraid to try it! If you decide you want to change it in some way the next time ... try it!

FYI: I know that kids will eat this especially if you make it with Mac-n-Cheese. Kids see that box - and they will eat just about anything (even if you senak in some extra vegs)!
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 09-30-2007, 09:11 PM   #6
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,090
As Michael said, make it the way you want it. There is no wrong way to make tuna noodle, as long as it contains tuna and noodles. Everyone who makes it has a different recipe.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-30-2007, 10:23 PM   #7
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
While discussing my "experieince" making a Thanksgiving green bean casserole totally from scratch, I was challenged, by an internationally renowned chef and cookbook author, to create a "new age" tuna noodle casserole, using the most expensvie ingredients available, and making it as labor intensive as possible. She was amazed by this recipe:


½ cup soy sauce
½ cup dry sherry
½ cup sesame oil
½ cup ginger, grated
3 cloves garlic, pressed or finely minced
1 tsp grey sea salt
½ tsp freshly ground black pepper
1 lb Sashimi grade Ahi tuna
3 eggs
2 cups flour
½ tsp kosher salt
2 quarts chicken stock
2 Tbs butter
½ cup celery, chopped
1 shallot, diced
1 ½ cups haricot verts
1 clove of garlic, peeled
1 teaspoon salt
1 egg yolk
1 teaspoon Dijon mustard
½ cup olive oil
1 tsp lemon juice
1 tsp fresh thyme
½ cup sour cream
1 cup gruyere cheese, shredded
½ cup camembert cheese, diced
4 ounces dry white wine
Pinch of nutmeg
¼ cup scallions, thinly sliced, white and green parts
¼ cup carrot, diced small
¼ cup red bell pepper, diced small

Combine first seven ingredients (through black pepper) and marinate tuna for one hour. Remove tuna from marinade and discard marinade. Place tuna in a steamer over 1 inch of boiling water and cover. Steam for 6 to 8 minutes or until tuna flakes easily with a fork. Flake the tuna and put aside.

Beat eggs until frothy. Combine flour, kosher salt, and eggs to form a dough. Knead dough until smooth. Turn dough onto a floured cutting board and roll dough, turning often, until thin. Let dough dry 45 minutes, then turn and dry another 1/2 hour. Cut dried dough into noodles. Drop noodles into boiling chicken stock, reduce heat, and simmer for about 10 minutes. Drain and put aside.

Sauté celery and shallot in 2 Tbs butter and put aside. Place 1 ½ cups haricot verts in boiling water for 5 minutes, then into ice bath. Combine tuna, noodles, celery and shallots in a bowl.

Finely chop garlic and combine with salt. Place the egg yolk and Dijon mustard in a bowl and whisk. Slowly add olive oil as you continue to whisk. Once you've blended in all the olive oil, add the garlic lemon, and thyme. Add the sour cream, gruyere cheese, camembert cheese, white wine, and nutmeg, then fold in the tuna, noodle, celery and shallot mixture,

Spoon all ingredients into a buttered 4 quart casserole. Bake at 350F for 30 to 45 minutes or until hot and bubbly. Garnish with scallion, carrot, and bell pepper.
Caine is offline   Reply With Quote
Old 10-01-2007, 04:47 AM   #8
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,408
That is amazing.
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 10-01-2007, 07:23 AM   #9
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Wow, Caine, that puts a whole new slant on Tuna Casserole!!!!!!
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 10-01-2007, 12:22 PM   #10
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
Originally Posted by Loprraine View Post
Wow, Caine, that puts a whole new slant on Tuna Casserole!!!!!!
Unfortunately, you'd have to win the lottery, or get a second on your house, to afford to make it!

Caine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:19 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.