Moms Tuna Casserole Circa 1949 Recipes

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MOM'S TUNA CASSEROLE CIRCA 1949

I remember the first time Mother made this casserole, back in 1949. She and I really loved it. So we made it often. Even the leftovers are good. In this version, I have doubled her recipe to feed a larger family.

Provided by Joanie Grow

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8



Mom's Tuna Casserole circa 1949 image

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Cook pasta in boiling water for 8 minutes, or until al dente; drain.
  • Preheat oven to 425 degrees F.
  • In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.
  • Transfer to a 9" x 13" inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  • Bake, uncovered, for 15 to 25 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 544.2, Fat 21.6, SaturatedFat 10.2, Cholesterol 104.5, Sodium 1120.5, Carbohydrate 51.9, Fiber 3, Sugar 4.3, Protein 34.9

1 (12 ounce) package egg noodles or 1 (12 ounce) package macaroni
1/4 cup chopped onion
2 cups shredded cheddar cheese
1 cup frozen green peas or 1 cup canned green peas, drained
2 (6 ounce) cans chunk tuna, drained
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
2 1/4 ounces cans sliced mushrooms, drained (optional)
1 1/2 cups crushed potato chips

MOM'S EASY TUNA CASSEROLE WITH RICE

I grew up with a macaroni-based tuna casserole. My mother-in-law introduced me to this one with rice and I've used it ever since. The Tabasco® sauce and green chile peppers gives it an extra pop of flavor.

Provided by notmyforte

Categories     Tuna Casserole

Time 1h

Yield 4

Number Of Ingredients 13



Mom's Easy Tuna Casserole with Rice image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion.
  • Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes.
  • Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted.
  • Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika.
  • Bake in the preheated oven until browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 440 calories, Carbohydrate 40.8 g, Cholesterol 70.1 mg, Fat 20.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 12.8 g, Sodium 711.7 mg, Sugar 6.1 g

1 ⅓ cups uncooked instant rice
1 pinch dried oregano, or more to taste
salt and ground black pepper to taste
1 (5 ounce) can tuna, drained and flaked
1 medium onion, diced
1 (14.5 ounce) can diced tomatoes and green chile peppers, undrained
¾ cup water, or as needed
3 tablespoons butter
3 tablespoons all-purpose flour
1 ⅔ cups milk
3 drops hot pepper sauce (such as Tabasco®), or more to taste
1 cup shredded Cheddar cheese
1 pinch ground paprika, or more to taste

MOM'S TUNA CASSEROLE WITH RITZ® CRACKER TOPPING

This is a combination of my favorite tuna casserole from my mom and a few additions of my own. No canned soups for this one.

Provided by SWood

Categories     Tuna Casserole

Time 45m

Yield 8

Number Of Ingredients 17



Mom's Tuna Casserole with Ritz® Cracker Topping image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • At the same time, melt 1/4 cup butter in a skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is crisp, 8 to 10 minutes. Add flour; cook and stir for 2 minutes. Whisk in chicken stock, milk, mayonnaise, and soy sauce until combined. Remove from the heat and transfer sauce mixture to a large bowl.
  • Drain pasta and add to the sauce mixture. Stir in Cheddar cheese, corn, celery, cashews, salt, and pepper. Transfer to the prepared casserole dish and spread crushed Ritz® crackers over top.
  • Bake in the preheated oven until heated through, 15 to 20 minutes.

Nutrition Facts : Calories 568.7 calories, Carbohydrate 53 g, Cholesterol 95.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 10.4 g, Sodium 999.1 mg, Sugar 3.8 g

1 (16 ounce) package egg noodles
¼ cup butter, or more to taste
1 small onion, diced
2 slices bacon, diced
2 (5 ounce) cans tuna, drained and flaked
¼ cup all-purpose flour
1 ½ cups chicken stock
½ cup milk
½ cup mayonnaise
2 tablespoons soy sauce
1 cup shredded Cheddar cheese
1 cup frozen corn
½ cup chopped celery
½ cup chopped cashews
1 teaspoon salt
1 teaspoon ground black pepper
1 sleeve buttery round crackers (such as Ritz®), crushed

MOM'S EASY TUNA NOODLE CASSEROLE

This is a simple yet delicious casserole my Mom always made for us. It was my favorite and now it is one of my daughters.

Provided by chelgilm

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7



Mom's Easy Tuna Noodle Casserole image

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine noodles, tuna, peas, soups, milk and butter in a 1 quart casserole dish.
  • Bake for 30 to 35 minutes.

8 ounces egg noodles, cooked
2 (6 ounce) cans tuna, drained
1 (14 ounce) can peas, drained
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup butter, melted

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