Epic Tuna Casserole Thread

Teacup9 ↓

Tue, Dec 21 2010, 6:07 pm

I am starting the Epic Tuna Casserole Thread (see title). Please join in and post your family's recipe/s even if it is similar to someone else's.

Also I have a question. What sort of soup mix does not have MSG, but actually tastes good in tuna casserole?

I've tried Imagine and Trader Joe's No Chicken, Chicken Broth, Vegetable Broth, non MSG veggie and chicken powder mix and they all taste blah. I can't find a mushroom soup that doesn't have MSG in it!! Imagine's Portabello soup just doesn't seem like it will work.

↑ Teacup9 ↓

Tue, Dec 21 2010, 6:12 pm

Our current favorite recipe.
1 box of small pasta shells cooked al dente
3 8oz cans of tuna packed in water and drained
1 can of condensed mushroom soup (with MSG boo!)
sauteed onion and celery
Corn flake crumbs or slightly crushed Corn Flakes mixed with a bit of butter or substitute

I mix everything but the corn flakes in a baking dish and cover it with the flakes. Bake until crispy.

My family's recipe
mushrooms or celery mixed into tuna and spread in layers with lasgna noodles. Cooked in cream of celery soup that is no longer kosher.

Husband's family recipe
macaroni, shredded carrot, tuna, mayonnaise or sometimes oil and spices

OOTBubby ↓

Tue, Dec 21 2010, 7:12 pm

Chinese Tuna Casserole

1 small onion, chopped
1 stalk celery, chopped
½ green pepper, chopped
1 small can (4 oz.) mushrooms, chopped
3/4 can pareve mushroom soup
1/4 can milk or Coffee Rich
6.5 ounce can tuna
chinese noodles
1/4 cup cashews
1/4 cup sliced water chestnuts

Sauté vegetables in small amount of margarine until tender. Mix together with everything else and mix well. Put into casserole and top with more noodles and cashews. Bake uncovered at 350 degrees for 35 minutes.
For a 3-quart casserole, use 3 cans soup, 1 can milk and 4 cans of tuna.
May be frozen.

yo'ma

Tue, Dec 21 2010, 8:27 pm

I just made tuna casserole for the first time yesterday. It wasn't out of this world, but it tasted fine and it was FAST AND EASY!!
fettucine noodles, cooked (I would have used egg noodles, but I can't get it, so I use this instead)
milk
flour, mixed with milk (maybe I could have eliminated it, but I put it in)
tuna
shredded cheese
salt
mix together and bake

saw50st8 ↓

Tue, Dec 21 2010, 9:18 pm

Tuna Casserole

3 cans tuna (I think they are 6-7 oz?)
A little less than 1 lb cottage cheese
1 can cream of mushroom soup
3-4 eggs
1/2 cup rice (raw)
onion flakes
parsley flakes
dill

Combine all ingredients. Bake uncovered at 375 until done - about an hour, might need a little longer.

Bebe

Tue, Dec 21 2010, 10:43 pm

1 box elbow macaroni
2 cans tomato juice
1/2 box cottage cheese
1 can tuna

cook pasta. mix rest of ingredients in bowl. mix mixture into macaroni. put in 9x13 pan. put american cheese slices on tip ( u can put some small pieces inside too). Bake at 325 uncovered for 30 min. really good and really easy. my kids love it!

↑ Teacup9 ↓

Wed, Dec 22 2010, 1:37 pm

OOTBubby wrote:

Chinese Tuna Casserole
chinese noodles
.

Do you mean the crispy ones? Or something else?

saw50st8 wrote:

Chinese Tuna Casserole
rice
.

So interesting! I am definitely going to try this one. I wonder if ricotta would work. I am not partial to cottage cheese in lasagna so I wonder if this is similar.

yo'ma wrote:

It wasn't out of this world, but it tasted fine and it was FAST AND EASY!!
.

Exactly! That is what tuna casserole is all about. It should be made from ingredients you typically have on hand and should taste like comfort food.

Thanks everyone for contributing!

octopus

Wed, Dec 22 2010, 1:49 pm

mummyto2 wrote:

fyi: even soups that say no msg have it if they have natural flavors because the body turns natural flavors into msg...so don't sweat the msg.

curious- where did you get that info?

↑ saw50st8

Wed, Dec 22 2010, 7:05 pm

I don't know if it would work with ricotta...you may need additional liquid then. But it does not have the same texture as cottage cheese in lasagna so try it. Its excellent.

↑ OOTBubby

Wed, Dec 22 2010, 7:13 pm

Teacup9 wrote:

OOTBubby wrote:

Chinese Tuna Casserole
chinese noodles
.

Do you mean the crispy ones? Or something else?

Yes, the crispy ones. Either thick or thin (though I've usually used the thick ones).

↑ mummyto2

Wed, Dec 22 2010, 8:21 pm

octopus -- got the msg info from a homeopath who recommended cutting msg out for my nephew. my sister said that shouldn't be problem and homeopath told her actually it would be because anything with natural flavors is like having msg because the body turns natural flavors into msg.

goodmorning

Wed, Dec 22 2010, 9:11 pm

Very easy:
1-2 cans of tuna, slightly mashed up
1 lb. pasta, cooked - whichever shape you like (small ones like elbows and shells tend to work best)
2 c. shredded cheese
canned/frozen vegetables (corn/peas/carrots)

Mix together, spice to taste. Bake at 350 for an hour.

dee's mommy

Wed, Dec 22 2010, 10:49 pm

Here is one that is non dairy:

I adapted it from the Second Helpings Please book. It originally called for the boxed macaroni an cheese mixes, which I used to use, however, due to such products not being available where I live in cholev Israel variety, I just do without the cheese.

I cook some macaroni (or sometimes, other types of pasta)
mix the cooked macaroni with the following:

a can of tuna
a sliced hard boiled egg
some ketchup (about three or four generous squirts)
Mix it all up.
broil it in the oven (toaster oven for me) for a few minutes.

It is easy, and very delicious. My husband really likes it.

mazelandbracha ↓

Wed, Dec 29 2010, 4:29 pm

I used to dump a can of cream of celery soup, can of milk (refill empty soup can), and two cans of tuna into a box of noodles (cooked). Now I do this (more steps, but yummy and worth it)

Melt 2 Tbsp margarine or butter, and saute an onion (can sub oil if you want)
Sprinkle on 1/4 cup flour and whisk, until golden brown.
Add 1 cup milk and 1 cup broth (or water and soup mix).
Cook until thickened and add salt and pepper to taste.
Add 2 cans tuna.
Cook 1 lb. noodles, and combine.
Bake at 350 for 1/2 hour.

You can use mushrooms instead of onions, or any other vegetable.

↑ Teacup9

Fri, Jan 07 2011, 1:17 am

Octopus? Where is your recipe?!

Mrs Bissli, there are lots of good parve ones? I like to keep it parve anyway because it is my go-to quick meal when maybe we're fleshig from lunch but want to get milchig for dessert or an evening coffee later.

mummyto2 - Oh now I understand you better so "natural flavoring" listed as an ingredient, especially in a soup, could possibly contain something so similar to MSG that the body reacts the same? That makes more sense. I thought you meant any old natural flavoring like my own lemon juice squeezed out of my own lemon turned into MSG. All the more reason to try to cook without packaged foods.

Good morning. I love it! Nice that it is soup free. What kind of shredded cheese do you use?

dee's mommy I like the idea of egg, but I think the ketchup would really please my husband and son. They are addicts!

MorahSara - Where do you get cream of celery soup?! What brand? That is what my family use to use, but I can never find it!!

↑ mazelandbracha

Fri, Jan 07 2011, 9:34 am

Teacup - Richfood used to make one. Then I switched to cholov yisroel and started using the recipe I posted. I haven't looked for the can since, and this recipe is easier than it sounds, healthier, and yummy!