Tuna Casserole, Minus the Cream of Mushroom Soup

7 Jul

I know, I know. Tuna casserole went out in 1962. Nobody cooks that way anymore.

Think again, y’all. This recipe is decidedly healthier than its Leave It To Beaver counterpart–no cream of mushroom soup, anywhere–and it’s quick and easy and family-friendly and darned good comfort food. Also reheats and freezes beautifully, which makes it fantastic to bake up in a foil pan and take to a new mom (which is what I did this morning), sick friend, or anyone else you’d take dinner to. Add a salad and you have a hearty, filling meal.

Funny story: I made this about three weeks after my son was born and in my sheer exhaustion, I left out the tuna. It was still delicious. I bet chopped chicken, turkey, or ham would be great too, if you’re not a tuna eater.

This one started as a Susan Powter recipe–remember Stop the Insanity? I’ve adapted it to our family’s tastes. It’s creamier than the original (she added milk), less spicy than the original (for the kids), and makes more than her recipe did. I also did away with a few steps–sweating vegetables and that sort of thing–and found the dump-and-bake method worked deliciously. It’s one of my family’s favorites. Let me know what you think.

Tuna Noodle Casserole

12 oz egg noodles

2 5-oz cans of tuna (go for the white lump Albacore here–it makes all the difference)

8 oz sliced mushrooms

1/2 cup chopped celery (from the salad bar if you don’t keep it around)

16 oz reduced-fat sour cream

1/2 cup Italian-style breadcrumbs

1/4 cup shredded Parmesan cheese

1 tbsp Mrs. Dash Original Seasoning (I use a teaspoon, if we’re being honest. A tablespoon is too much for my kids)

Preheat your oven to 350 degrees and coat a 9 x 13 pan with cooking spray (you can also use a deeper round casserole dish if you prefer–it makes the recipe creamier without as much crunch from the topping later). ¬†Cook the egg noodles in boiling water, but drain them a few minutes early–you want them on the harder side of al dente.

Combine the cooked noodles, celery, mushrooms, sour cream, tuna, and Mrs. Dash and stir well. Spread into your casserole dish. Top with the bread crumbs and Parmesan, and spray the top with cooking spray. Bake it for a half-hour, or until the top is crunchy.

Creamy, comforting goodness. Yum.

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5 Responses to “Tuna Casserole, Minus the Cream of Mushroom Soup”

  1. Allison July 7, 2010 at 12:28 pm #

    Ooo… this sounds good. Growing up, my mom always made it with elbow macaroni and cream of celery soup (since none of us like mushrooms). It was one of my favorite foods. She STILL gives me some whenever she makes it. I’m going to try your version sometime soon. Thanks! :)

  2. Leslie Setlock July 9, 2010 at 12:23 pm #

    We also use sour cream instead of glop-soup, but no one here (except me) likes mushrooms. We use brocolli or peas, typically.

  3. Mary m July 9, 2010 at 12:29 pm #

    I was going to ask what a good substitute for mushrooms would be. I love tuna casserole, but growing up my mom made it with rice and a white sauce turned cheese sauce…so super unhealthy….

    Will try this soon :-)

  4. krishna July 9, 2010 at 4:38 pm #

    going to try this too sans the tuna–just can’t handle tuna. I have a 10 lb turkey in the freezer i plan on baking next week and think maybe try with leftover turkey.

  5. www.chorltoncheese.co.uk August 6, 2013 at 5:18 am #

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