Tuna fish casserole has always been a favorite dish of mine, mostly because of the tuna. I am known to eat tuna straight out of the can. Sometimes I will eat it with crackers and maybe even cheese. Of course, I also like tuna salad with mayo and mustard and pickles and boiled eggs, eaten as a sandwich. Now I know that being pregnant I’m not supposed to eat tuna, but I have done my research and have discovered that if I eat just a little on a rare occassion, then all is well. News that makes me quite happy!
I learned how to make tuna fish casserole from my step-mom. We had this on a fairly regular basis when I was growing up. Now that I’m on my own and married, I don’t get this wonderful dish nearly as often because as you might imagine, my husband does not like tuna or casseroles. However, last night I decided it was time to bring out this old favorite. I fixed My Honey some shake and bake chicken and me a tuna fish casserole. We were both happy.
I made up the recipe as I went along from memory. Mine was a little dry and didn’t have nearly as many green vegetables in it as my step-mom’s, but it was good. My step-mom always used left-over vegetables, but since I didn’t really have any, I used a can of mixed vegetables. You can do it either way, or you can do frozen mixed vegetables, which are probably a little healthier, to be honest. Now that we got that cleared up, though, I will give you the recipe.
- 1 1/2 cups dry elbow noodles
- 3 cups water
- 2/3 – 1 can (10.5 oz.) cream of mushroom soup (You can switch this out for you favorite flavor: cream of celery, chicken, whatever.)
- 1 can (15 oz.) mixed vegetables (If you leave the juices in, your casserole won’t be quite as dry.)
- 2 cans (5 oz.) tuna, drained
- 1 tsp. parsley flakes
- 2 tsp. onion powder
- 2 tsp. garlic powder
- salt and pepper to taste
- sliced Velveeta cheese (If you prefer to use your favorite shredded cheese or American cheese, that’s fine, too.)
- Cook the noodles in the water until they are about half done (al dente).
- Mix tuna, vegetables, soup, and seasonings in a large bowl.
- Add cooked, rinsed noodles to mixture.
- Pour mixture into a glass baking dish. (I used an 8×11.)
- Top with sliced cheese.
- Cover with foil and bake at 350-degrees till casserole is bubbly and cheese is melted, about 30 minutes.
- Fresh bread
- A vegetable that’s not already in the casserole.
- Favorite potato side