Family Favorite Tuna Casserole
My father and I have been reminiscing lately about my mom's tuna casserole, the one she used to make in the 60s, with cream of mushroom soup, broccoli, lots of cheese, and a crushed potato chip topping.
Mom has only the vaguest recollection of a tuna casserole ("I think it had broccoli in it.") In fact, today, she said she had no memory of it at all.
Did she really make it? Or are dad and I remembering something instead from a school cafeteria?
In any case, I attempted to reproduce it for today's lunch, in honor of the weekend and long-forgotten family traditions.
Tuna Casserole With Cream of Mushroom Soup
Entering our pantry for the first time in 20 years was a can of Campbell's Cream of Mushroom Soup (really must use this one, no other will do.) Also, I used Kettle potato chips—very good quality.
The verdict? Yes, it's just what you want in a classic tuna casserole! Filling, cheesy, crunchy topping, not too tuna-y.
The visiting picky eater kids (OK, not that picky, thank God) had three servings.
Lighten Up Your Tuna Casserole
- Add in more vegetables
- Swap potato chips for breadcrumbs or omit
- Use a low-sodium cream of mushroom soup
- Halve the noodles and add chopped cauliflower florets
- Use low-fat milk and omit the cream
- Use olive oil in place of the butter
Other Vegetables That Taste Great in Tuna Casserole
- Diced canned tomatoes
- Frozen, fresh, or canned corn
- Frozen, fresh, or canned peas
- Green beans
- Diced zucchini or other squashes
- Add more fresh mushrooms
How to Make Tuna Casserole Ahead
Assemble all the ingredients in a casserole dish and store covered in the fridge a day or two before baking.
You can also freeze the casserole before you bake it. If you store it in a heatproof dish (metal or ceramic, not glass), you can take it straight from the freezer to the oven. No thawing necessary!
If you're making the tuna casserole in advance, be sure to top it with your potato chips (or other topping) just before baking.
More Comforting Casseroles to Love
- Chicken and Rice Casserole
- Sausage, Pepper, and Potato Bake
- Beef Noodle Casserole
- Broccoli Cheese Casserole
- Green Bean Casserole From Scratch
Classic Tuna Noodle Casserole
1 tablespoon salt
12 ounces wide egg noodles
2 cups chopped broccoli (about 1/2 pound)
8 ounces sliced fresh mushrooms
2 tablespoons butter
1 medium onion, chopped
2 (6-ounce) cans tuna, drained
1 (10.5-ounce) can cream of mushroom soup
2 1/2 cups grated cheddar cheese
1/3 cup milk
1 tablespoon cream
Salt and pepper, to taste
1 cup crushed potato chips
Preheat the oven:
Preheat the oven to 400°F.
Cook the noodles and broccoli:
In a large (6-quart) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil, then add the noodles. Cook uncovered on high heat on a rolling boil.
Just before pasta is al dente (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes.
Drain in a colander and set aside.
Saute the mushrooms:
While the pasta is cooking, dry saute the mushrooms in a frying pan on medium-high heat (There's no need to add butter or oil. Mushrooms will cook in their own juices.).
When mushrooms have given up their moisture (about 5 to 10 minutes), remove from heat and set aside.
Cook the onion:
When the pasta is draining in a colander, heat a large oven-proof pan on medium heat. Add 2 tablespoons of butter and melt. Add the onion and cook until translucent.
Combine all the ingredients:
Put the pasta and broccoli mixture back into the pot. Stir in the mushrooms, the drained tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.
Top with the crushed potato chips:
Spread crushed potato chips over the top of the mixture.
Cook for 20 minutes in the oven at 400°F, until the topping has browned.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 3g||11%|
|Total Sugars 5g|
|Vitamin C 29mg||143%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|