Best 7 Layered Tuna Casserole Recipes
When it comes to quick and easy meals, tuna casserole is always a favorite. This classic dish can be made with a variety of ingredients, but the most common are tuna, cream of mushroom soup, egg noodles, and peas. In this article, we'll share three delicious tuna casserole recipes, each with its own unique twist.
The first recipe is a classic tuna casserole made with all of the traditional ingredients. It's a simple and straightforward dish that's perfect for a weeknight meal. The second recipe is a creamy tuna casserole made with cream cheese and sour cream. It's a rich and flavorful dish that's perfect for special occasions. The third recipe is a healthy tuna casserole made with whole wheat noodles and vegetables. It's a lighter and healthier version of the classic dish that's perfect for those who are watching their weight. No matter which recipe you choose, you're sure to enjoy this classic comfort food.
TUNA NOODLE CASSEROLE
This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.
Provided by Lidey Heuck
Categories dinner, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
- Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
- Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
- Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.
POTATOES & TUNA CASSEROLE-- NO PASTA ADDED
My SIL makes this quite often with a side dish of cooked rice and steamed broccoli. I kind of change it to suit my taste and believe it comes out perfect. Everyone finds it very tasty and without the usual pasta. I usually make it with side dish of green peas and spanish rice or simply a side salad.
Provided by love2shop4things
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Butter lightly an oven pan 9X13 size.
- Heat the oven at: 375°F.
- Layer the bottom of pan with first layer of raw, sliced potatoes.
- Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
- Add a second layer of sliced, raw potatoes, then add last of the onions.
- Salt & pepper in between.
- Add the rest of the second can of tuna evenly.
- Cover with last row of potatoes.
- In a separate bowl, mix together the celery soup with milk, mixing well.
- Pour the soup mixture evenly over dish; cover all potatoes.
- Cover tightly with foil or Dutch oven cover.
- Bake for 1 hour at 375°F in center of oven.
- Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
- Do Enjoy! Please do comment on the recipe afterwards.
Nutrition Facts : Calories 792.7, Fat 16.9, SaturatedFat 6, Cholesterol 75.8, Sodium 1212.5, Carbohydrate 117.9, Fiber 13.8, Sugar 8.6, Protein 44
LAYERED TUNA POTATO CHIP CASSEROLE
Make and share this Layered Tuna Potato Chip Casserole recipe from Food.com.
Provided by pink cook
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Lightly grease a 2 quart casserole dish. Spread 1 cup crushed potato chips (or crackers) evenly on bottom of casserole dish.
- Next, layer 1 can of tuna, ½ of peas, ½ of onions, red pimientos and ½ of soup. Sprinkle cheddad cheese on top of this.
- Repeat layering with tuna, peas, onion, pimientos and soup. Finish with a layer of chips, and top shredded cheese.
- Bake in preheated oven for 20 to 25 min, or until bubbly and golden brown.
Nutrition Facts : Calories 439.2, Fat 25.4, SaturatedFat 13.6, Cholesterol 111.4, Sodium 1325.5, Carbohydrate 10.7, Fiber 2, Sugar 3.4, Protein 41
MY MOM'S TUNA CASSEROLE WITH POTATO CHIPS AND EGGS
An old family favorite--- comfort food at it's finest! This one includes potato chips as well as hard-boiled eggs. Just like mom used to make. Mom used to reheat leftovers in a frypan with butter the next day--- yum!! P.S. Sometimes I sprinkle mine with grated Parmesan cheese, at the table.
Provided by BecR2400
Categories Tuna
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 2-quart casserole dish.
- In sauce pan, bring water and soup to a boil, stirring occasionally.
- Remove from heat.
- Layer cooked noodles, tuna, chopped eggs, mushroom soup and crumbled potato chips.
- Top with chips.
- Bake uncovered at 350 F for 30 minutes.
- Serve with vegetable of your choice.
- Note: Mom served vanilla pudding topped with sweetened strawberries, for dessert.
TUNA NOODLE CASSEROLE III
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.
Nutrition Facts : Calories 551.1 calories, Carbohydrate 50.4 g, Cholesterol 113.6 mg, Fat 28 g, Fiber 2.2 g, Protein 24.5 g, SaturatedFat 14.7 g, Sodium 1072.6 mg, Sugar 2.7 g
LAYERED TUNA NOODLE CASSEROLE
This is my kids' favorite tuna casserole, which is very simple to make and very easy on the budget. NOTE: I also like to add a cup of frozen peas on top of the tuna layer...(That is optional)
Provided by Stacky5
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions, undercooking just slightly. Drain.
- In a 13 x 9 inch greased casserole dish, arrange cooked noodles evenly on the bottom.
- Add both cans of tuna with juice from can, evenly on top of noodles.
- Salt and pepper to taste.
- Mix both cans of soup and the mayonnaise with 1 10.7 ounce can full of milk and stir until smooth.
- Add soup mixture evenly on top of casserole.
- Add shredded cheddar cheese evenly on top.
- Add smashed Ritz crackers evenly on top. Dot the top with the butter or margarine.
- Bake, uncovered, in a 350 degree (preheated) oven for 35 minutes, until top is slightly golden brown.
- Let sit for 5 minutes.
Nutrition Facts : Calories 535.9, Fat 31.8, SaturatedFat 15.3, Cholesterol 119.4, Sodium 1312.2, Carbohydrate 31.5, Fiber 1.2, Sugar 4.9, Protein 30.6
BEST TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g
Tips:
- Use high-quality tuna. Look for tuna that is packed in olive oil or water, and avoid tuna that is packed in oil or vegetable oil.
- Make sure the tuna is well-drained before adding it to the casserole. This will help to prevent the casserole from becoming watery.
- Use a variety of vegetables in the casserole. This will add flavor and texture to the dish.
- Don't overcook the casserole. The tuna will become tough if it is overcooked.
- Serve the casserole hot out of the oven. It can be served with a side of rice, mashed potatoes, or salad.
Conclusion:
Layered tuna casserole is a classic comfort food dish that is easy to make and can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, layered tuna casserole is sure to please.
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