One tuna casserole recipe has the following ingredients: 1 7-ounce can tuna with liquid, 1 10 1/4 ounce can cream of celery soup, 1/2 cup mayonnaise, 3/4 cup evaporated milk and 1 cup grated cheddar cheese, divided. Additional ingredients include 8 ounces egg noodles, 1/2 cup finely chopped celery, 1/2 small onion that is finely chopped, 4 ounces drained mushrooms and 1 teaspoon black pepper.
Preheat the oven to 325 degrees Fahrenheit. Cook the egg noodles in boiling salted water until they are al dente. Drain. Mix all the ingredients in a large casserole dish. Reserve 1/2 cup of the cheese to sprinkle on top of the casserole. Bake for 30 minutes, and serve at once.
Martha Stewart's tuna casserole uses 3/4 pound tubetti or elbow macaroni; 1 cup panko, which is fine Japanese breadcrumbs; 1/2 ounce grated Parmesan cheese; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 yellow onion, cut into a small dice; and 3 tablespoons all-purpose flour. The recipe also has 2 1/2 cups of low-sodium chicken broth; 1 1/2 cups whole milk; 2 6-ounce cans solid light tuna packed in water, drained then flaked; and 1 cup thawed frozen peas.
This recipe is baked at 425 degrees Fahrenheit and calls for the tuna and pasta to be mixed with white sauce and onions, then topped with panko and Parmesan cheese.
A tuna noodle casserole on CampbellsKitchen.com features cream of celery soup, peas and pimientos. A light version on TasteOfHome.com uses cream of mushroom soup, red pepper, light mayonnaise and mustard.
To make the Campbell's version, mix 1 can Campbell’s Condensed Cream of Celery Soup (regular or fat-free) with 1/2 cup milk, 1 cup frozen peas, 2 tablespoons chopped pimientos, 10 ounces of canned tuna, drained, and 2 cups of cooked egg noodles. Place the mixture in a glass baking dish and bake at 400 F for about 20 minutes.
In a small bowl, mix 2 tablespoons bread crumbs with 1 tablespoon of melted butter. Top the baked casserole with the bread crumbs and bake for five minutes longer. Serve immediately.
For the Taste of Home recipe, mix cooked egg noodles (measured 3 cups before cooking) with 1 can low-fat condensed cream of mushroom soup, 1/2 cup fat-free milk, 2 tablespoons low-fat mayonnaise, 1/2 teaspoon ground mustard, 1 jar (about 6 ounces) sliced mushrooms, drained, 1 can of drained albacore white tuna, and 1/4 cup chopped roasted sweet red pepper. Spray a baking dish with cooking spray and add tuna mixture. For an optional topping, in a small bowl combine 1/4 cup Italian seasoned bread crumbs with 1 tablespoon melted butter and 1/2 teaspoon paprika. Sprinkle topping over the casserole and bake at 400 F until bubbly, about 30 minutes.