Recipe: Easy Tuna Casserole

[kaasirpent]

This is what I made for today's Holiday party-thing here at the office.

Ingredients:

1 large can of chunk white albacore tuna, packed in water (may use a little more if you like it extra meaty)
1 med onion, chopped
1 sm can (or 1/2 large can) of baby English peas
2 Tbsp butter
1 Tbsp olive oil
1 cup (cooked) egg noodles
1 can Campbell's Cream of Celery soup
1/2 cup milk
salt to taste
pepper to taste
garlic to taste
CHEESE, grated
other seasonings as desired, to taste

Process:

Preheat oven to 350 degrees Fahrenheit. Cook noodles according to package directions.

In large skillet, melt butter and add olive oil, then sauté onion until clear. Add baby English peas and tuna. Separate the tuna as much as you can. When this is heated through, add the soup and milk and stir to mix, heating to a simmer. Add the noodles and mix well. Season.

Pour mixture into a 9" x 13" baking dish, top with some cheese. How much? Well, how much do you like? :) The original recipe called for a half cup.

*snort*

I add at LEAST 2 cups. I use a mixture of mild cheddar and jack.

As for the other seasonings, it being tuna, I added a trace of dill, some lemon zest, and a wee touch of Italian mix.

Bake at 350 degrees Fahrenheit for 30 minutes or until the cheese is slightly browned and whole thing is bubbly and yummy.

I'm taking it to the kitchen now to be laid out on the serving table and judged.

Comments

[bigmeanie.livejournal.com]

This must be tuna casserole week. Or something.

I made the Tuna Helper (tm) version of your recipe for Steve the other night. He said it was really good, and I'll have to believe him, since I don't care for tuna. :) Maybe I'll surprise him with your recipe next time!

[kaasirpent]

*I* don't care for Little Round Green Things (a.k.a., English peas). But for some reason, they're good in this.

I tried this once using sub-highest-quality tuna (chunk light), and it was HORRID. The fancy albacore is best. :)

[ex-prunesnp.livejournal.com]

Does y'mamma or anyone y'all know have a good recipe for the casserole I always knew as 'chicken spaghetti'? Ours is lost to the ages.

[kaasirpent]

I'll check. Can you describe it fer me? 'Chicken Sketti' for me might mean something ENTIRELY different than what it means for you. :)

[ex-prunesnp.livejournal.com]

It's got chicken and spaghetti and possibly peas (although I hate peas) and cream of chicken soup and probably ro-tel diced tomatoes, and possibly that king of all casserole ingredients, cream of mushroom soup.

May well have Ritz crumblies on top, too. Mom tried to make it last year from a family friend's recommendating, but it was WAY too dry. It's supposed to be at least a little oozy, baked, and re-heatable.

[kaasirpent]

That sounds at least superficially similar to something Emeril made on a show last weekend. It had BEEF and spaghetti and something green...but I don't think he used soup--I think he used tomato sauce.

I'll see if this rings a bell with my grandmother, mothers, or aunts. :)

[kaasirpent]

MOTHER. I got carried away with the plurals.