How To Make Tuna Casserole
Casseroles are popular dishes for busy families. Although this may seem like a meal from the 1960s, an article from the Register-Guard Newspaper out of Eugene, Oregon, traces the history of tuna casserole as far back as 1865. This early version was made with leftover flaked cod and a Becheamel sauce. As canned goods became prevalent in the early 1900s, the cod became replaced with tuna and the Becheamel replaced with Cream of Mushroom soup.
To read the article on the history of tuna casserole, click the link below.
- 1 12 ounce Can Chunk Lite Tuna Fish, water-packed or oil-packed
- 4 Cups Wide Egg Noodles, Uncooked
- 2 Cans Cream of Mushroom Soup, Undiluted
- 2 Cups Shredded Cheddar Cheese
- 1/3 cup Milk
Gather your ingredients and utensils
- Bring a pot of water to a boil. Add noodles and cook for 5-6 minutes (or about a minute less than package instructions, so they don't get overcooked).
- Drain noodles and rinse with cool water to stop the cooking process. Place in a large mixing bowl.
- Drain the tuna fish by squeezing the opened lid onto the tuna or use a tuna strainer. Place into the mixing bowl with the noodles.
- Add the soup, cheese and milk to the bowl and mix all ingredients well. If it seems dry or stiff, add a little more milk. The mixture should have a nice creamy texture.
- Place mixture in a 2-quart casserole dish. Bake in a preheated 350 degree oven for 25 minutes or until bubbly and heated through.
You can serve with peas and carrots, or in true casserole fashion, mix them in with the other ingredients before baking.
A tuna strainer is a handy item
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