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My Mother's Cooking - Tuna Noodle Casserole
Tuna Noodle Casserole
My Mother Cooking
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No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.
Tuna Noodle Casserole
When I was growing up, Catholic families didn’t eat meat on Fridays. My mother was always looking for new recipes to add some variety to our Friday night meals.
Her inspiration for her tuna noodle casserole may have been the local newspaper or one of the women’s magazines that she read but I am certain that she quickly made it her own.
Everything comes from a can accept the mushrooms, the onion and the noodles, and my mother usually even used canned mushrooms ends and pieces because they were cheaper.
I prefer to use fresh mushrooms since they are readily available almost everywhere today. You can use just about any noodles in this dish, but I prefer medium shells because they have nice little pockets to hold the sauce.
If you don't want the casserole to turn out mushy, try to use a good grade of Italian pasta and undercook it a little when you boil it. It will continue to cook whille it is being baked in the oven.
If you don't particularly like canned tuna, you could easity substitute canned chicken or any leftover chicken that you might have available. Simply remove any bones and skin and cut the chicken into bite-sized pieces. Cut up pieces of ham or a leftover bork roast could also be used.
12 Oz. of fresh mushrooms
One Large Onion peeled and chopped
2-12 Oz. Cans of Chunk Style Tuna
2-12 Oz. Cans of Cream of Mushroom Soup
3-16 Oz. Cans of Cream Style Corn
1 Lb. Box of Large Shell Noodles
3 Tablespoons of Butter
1 Tablespoon of Dried Basil
1 Teaspoon of Salt
½ Teaspoon of Black Pepper
1 Cup of Grated Parmesan Cheese
- Wash and drain the mushrooms and then cut them into thick slices.
- Rub the bottom and sides of a 6-quart casserole dish with softened butter.
- Meanwhile cook the medium shell noodles in lightly salted water until they are not quite soft and then drain them and rinse them with cold water. Remember that they will continue to cook and absorb the sauce while being baked.
- Melt the butter in a large frying pan and cook the mushroom slices over high heat until lightly browned. Then add the chopped onions and continue cooking for another two minutes while continuing to stir. Season with the salt and pepper.
- Add the two undiluted cans of cream of mushroom soup, the creamed corn and the dried basil and bring the contents to a slight boil. You can rinse the soup cans with ½ cup of hot water and add it to the mix.
- Then add the drained tuna and mix thoroughly breaking up the tuna into smaller pieces. You can use tuna packed in water if you like, but I prefer the taste of tuna packed in oil.
- Pour half of the drained noodles into the baking dish, add half the sauce and mix well. Repeat with the second half of the ingredients.
- Cover the dish and place it in a 300 F preheated oven.
- Bake for about 45 minutes and then spread the parmesan cheese evenly over the surface.
- Return the dish to the oven and continue cooking uncovered at 400F until the cheese is lightly browned.
This dish makes an excellent light supper when served with a simple tossed salad. We didn’t drink wine when I was growing up but I would serve a pinot grigio or a fairly dry riesling.
Tuna Noodle Casserole
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