Best 2 Retro Tuna Casserole Recipes

**Treat Yourself to a Delightful Retro Tuna Casserole Journey: A Culinary Adventure with Classic Recipes**

Embark on a nostalgic culinary journey with our collection of retro tuna casserole recipes, reminiscent of simpler times and comforting flavors. These classic dishes, passed down through generations, offer a delectable blend of creamy sauces, tender tuna, and a medley of vegetables, all harmoniously baked to golden perfection. Dive into the goodness of our tuna noodle casserole, where tender egg noodles intertwine with flaked tuna, peas, and a creamy, cheesy sauce. For a delightful twist, try our tuna and rice casserole, featuring fluffy rice, succulent tuna, and a velvety sauce, topped with a crispy breadcrumb crust.

Indulge in the hearty goodness of our tuna potato casserole, where tender potatoes, flaky tuna, and a creamy sauce create a comforting symphony of flavors. And for a unique twist, explore our tuna cornbread casserole, a delightful fusion of sweet cornbread, savory tuna, and a tangy tomato sauce. Each recipe promises an unforgettable taste experience, transporting you back to cherished memories or introducing you to the timeless appeal of this classic dish. Embrace the nostalgia and savor the delectable journey of retro tuna casserole, a culinary adventure that promises to satisfy your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

RETRO-METRO FANCY TUNA CASSEROLE

Retro-Metro Fancy Tuna Casserole image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/2 loaf day-old crusty bread or 2 crusty day-old rolls
1 to 1 1/4 pounds tuna steaks, 1-inch thick -- 2 big steaks
1 cup white wine
Water
1 bay leaf
1 teaspoon peppercorns
1 tablespoon extra-virgin olive oil -- 1 turn of the pan
4 tablespoons butter, divided
2 large shallots, chopped
16 small button mushrooms, thinly sliced
Salt and pepper
1 1/2 teaspoons ground thyme or poultry seasoning
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup heavy cream or half-and-half
1 cup baby frozen peas
1 pound extra-wide egg noodles, cooked to al dente or 12 ounces, 1 box, egg fettuccini
Chopped fresh parsley leaves, to garnish

Steps:

Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.
Remove cooked, poached tuna to a bowl and flake fish with a fork.
Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.

RETRO TUNA CASSEROLE

RETRO TUNA CASSEROLE image

My husband and I were trying to decide what to have for dinner today, which is Ash Wednesday. We tossed around a few dinner ideas; actually I was doing all the tossing--his response was always the same: he wanted a cheeseburger. I'm not suggesting this casserole tastes like a cheeseburger, but each time he opened his mouth at...

Provided by CHRISTINE REARDON

Categories Casseroles

Time 45m

Number Of Ingredients 11

Ingredients

2 c uncooked shells
1/4 c butter
1 small onion, chopped
1/2 tsp sea salt (i use coarse crystals)
1/4 tsp ground pepper (i love mccormick's black peppercorn grinder)
1/4 c flour
1 3/4 c milk
8 oz sharp cheddar cheese or american cheese, shredded; or, if using a block, cut into 1/2 inch cubes
1 c frozen peas
1/2 c bread crumbs
1 can(s) solid white tuna (5 oz)

Steps:

1. Cook macaroni as directed on box. Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted; add tuna and peas.
2. Place macaroni in ungreased 2 quart casserole. Stir cheese sauce into macaroni. Sprinkle bread crumbs (I love Progresso's Panko bread crumbs) over top. Bake, uncovered, in 375 degree oven for about 30 minutes.
3. This goes nicely with a green salad on the side. And a glass of wine, if the mood dictates...

Tips:

Use canned tuna that is packed in water, not oil. This will help to reduce the amount of fat in the casserole.
Add some vegetables to the casserole for extra nutrition and flavor. Try using frozen peas, corn, or carrots.
Use a variety of cheeses. This will create a more complex and flavorful casserole. Try using a combination of cheddar, Parmesan, and mozzarella cheeses.
Don't overcook the casserole. The tuna should be cooked through, but it should not be dry.
Serve the casserole hot. It can be topped with additional cheese, if desired.

Conclusion:

Retro tuna casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover tuna. With a few simple tips, you can make a tuna casserole that is both flavorful and nutritious. So next time you are looking for a quick and easy meal, give retro tuna casserole a try. You won't be disappointed!