More pantry cooking for you! I did not like Tuna Casserole when I was young. Funny how our taste changes! I decided I’d give it another try and for some reason I really thought it sounded good the other day. This turned out delicious!
I honestly had never made it before. I was searching for the original that our Moms made in the 60’s so I searched and searched and found a post stating what James Beard said about cream of mushroom soup in 1972 and this recipe followed! The article was from the Washington Post published in 1996. Here’s a link for the article: https://www.washingtonpost.com/archive/lifestyle/food/1996/03/06/true-confessions-of-a-confirmed-casserole-cook/79df5092-0657-4118-b9df-706ab0a3cd9d/. Found the article interesting. Anyway…..
There are a couple of things I really like about this recipe. The first is that it has sour cream. The second is that it has Old Bay seasoning which I love and thirdly, this casserole is topped with Ritz crackers. And of course it has obligatory cream of mushroom soup!
I just served it with a simple lettuce and tomato salad and a piece of toasted bread. Delicious!
better tuna casserole.
I don’t even know what brand tuna I used. I do know it was a tuna in water. I drained the tuna of course before adding to the recipe. These are just simple items we have, no frills, but a delicious meal that is good for your family!
As you all know, I’m trying to provide recipes from the pantry or with ingredients that you have on hand!
These Salmon croquettes are another dish from the pantry that are a hit! https://the2spoons.com/better-than-ever-salmon-croquettes/
better tuna casserole.
Here’s the simple recipe!! Please try this. I think you’ll love it!
Tuna Casserole
Ingredients
- 2 tbsp butter, plus extra for the casserole dish
- 1 cup chopped celery
- 1 cup chopped onion
- 6 oz flat egg noodles, cooked according to package instructions, drained
- 1 cup frozen peas
- 2 cans (6 ounces each) flaked tuna in water, drained
- 1 cup milk
- 1/2 cup plain yogurt or regular sour cream
- 4 oz shredded brick, colby or cheddar cheese
- 10 oz can cream of mushroom soup
- 2 tsp minced fresh parsley (substitute dried if you don't have fresh)
- 1/2 Tsp Dried dill or 1 tsp fresh
- 1/4 tsp Old Bay seasoning
- salt and pepper to taste
For the Topping
- 20 Ritz crackers, coarsely crumbled
- additional butter, melted (optional)
- paprika to taste
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch casserole or two smaller ones.
- In a small skillet, saute celery and onion in margarine or butter until softened.
- In a large bowl, combine the cooked noodles with the celery, onion, peas, tuna, milk, yogurt, cheese, soup, parsley, dill and Old Bay seasoning. Toss well and season to taste with salt and pepper.
- Spoon noodle mixture into casserole(s). Add the crushed crackers to the top.
- Bake in a preheated oven for about 30 to 35 minutes until top is browned and casserole is evenly hot throughout.
I loved my mom’s tuna casserole and when I began cooking I had my own version, although I haven’t made one in years. This looks really good. I will be trying this soon.
Yay!! I didn’t like it growing up 😂 but I love it now! This is so good with the ritz crackers! Thanks Christy! Let me know how it turns out!