It's been so long I've forgotten how to make it. But suddenly I'm hungry
for it.

Tuna of course
Cooked broad noodles
Peas?
Cream of something soup - chicken? mushroom?
Cheese?
Milk?

Help!

TIA


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

On Jan 11, 8:49*am, KenK > wrote:
> It's been so long I've forgotten how to make it. But suddenly I'm hungry
> for it.
>
> Tuna of course
> Cooked broad noodles
> Peas?
> Cream of something soup - chicken? mushroom?
> Cheese?
> Milk?
>
> Help!
>
> TIA
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

noodles or macaroni
saute some chopped onion till soft
peas
parsley
black pepper
cream of mushroom soup
plenty of tuna (don't drain too much cause you need the moisture)
top with bread crumbs mixed with parmesan cheese

or crush up some potato chips on top of shredded cheddar cheese (very
old style)

On Jan 11, 10:49*am, KenK > wrote:
> It's been so long I've forgotten how to make it. But suddenly I'm hungry
> for it.
>
> Tuna of course
> Cooked broad noodles
> Peas?
> Cream of something soup - chicken? mushroom?
> Cheese?
> Milk?
>
> Help!
>
> TIA
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

I don't make tuna casserole any more, but I do make chicken casserole
- for chicken, I make a basic "white" sauce using the recipe on the
side of the cornstarch box, and chicken broth. For tuna casserole, I
would use a basic "white" sauce using flour and veg. broth or water
for the liquid.

Cook the noodles; saute some diced onion, celery and green pepper in a
small amount of oil until tender but not brown. Drain. Drain the
noodles (don't rinse).

Mix noodles, white sauce, shredded tuna, sauteed vegetables, salt,
pepper, garlic (fresh smashed, or powdered), parsley flakes and some
chopped pimiento if you like - put in a buttered casserole dish and
sprinkle with buttered fresh bread crumbs (my childhood cookbook said
to use crushed potato chips - they're very good on top) - bake at 350
degrees for 30 minutes or until bubbly and slightly brown on top.

N.

"KenK" > wrote in message
...
> It's been so long I've forgotten how to make it. But suddenly I'm hungry
> for it.
>
> Tuna of course
> Cooked broad noodles
> Peas?
> Cream of something soup - chicken? mushroom?
> Cheese?
> Milk?
>
> Help!
>
> TIA
>

1. Make a basic white sauce or béchamel.
2. Open tuna & add.
3. Add any veggies' you like.
4. Pour over cooked noodles.
5. add a topping.
6. Bake till bubbly
7. eat

--
Dimitri

Searing

http://kitchenguide.wordpress.com.

On 2010-01-11, Dimitri > wrote:

> 1. Make a basic white sauce or béchamel.

....or use cream of mushroom soup!! (if yer gonna trailer trash it, do
it right!

> 2. Open tuna & add.
> 3. Add any veggies' you like.
> 4. Pour over cooked noodles.
> 5. add a topping.
> 6. Bake till bubbly
> 7. eat

TTT (true) Option: stick potato chips, vertically, in top of
casserole.

nb

On Jan 11, 8:49*am, KenK > wrote:
> It's been so long I've forgotten how to make it. But suddenly I'm hungry
> for it.
>
> Tuna of course
> Cooked broad noodles
> Peas?
> Cream of something soup - chicken? mushroom?
> Cheese?
> Milk?
>
> Help!
>
> TIA


One of my husband's favorites, so I make it every now and then...good
comfort food.

Tuna, drained and flaked
broad egg noodles, cooked
can of Campbell's cream of mushroom soup plus 1/2 can milk
couple of Tbsps of sour cream
1/2 pound raw white mushrooms, sliced or quartered - whatever works
2-3 green onions, sliced thinly
a generous sprinkle of fresh chopped Italian parsley (or dry in a
pinch)
salt & cracked pepper

I top mine with buttered breadcrumbs & a bit of grated Parm.

Nancy T

On Mon, 11 Jan 2010 13:17:50 -0800 (PST), ntantiques
> wrote:

>On Jan 11, 8:49*am, KenK > wrote:
>> It's been so long I've forgotten how to make it. But suddenly I'm hungry
>> for it.
>>
>> Tuna of course
>> Cooked broad noodles
>> Peas?
>> Cream of something soup - chicken? mushroom?
>> Cheese?
>> Milk?
>>
>> Help!
>>
>> TIA
>
>
>One of my husband's favorites, so I make it every now and then...good
>comfort food.
>
>Tuna, drained and flaked
>broad egg noodles, cooked
>can of Campbell's cream of mushroom soup plus 1/2 can milk
>couple of Tbsps of sour cream
>1/2 pound raw white mushrooms, sliced or quartered - whatever works
>2-3 green onions, sliced thinly
>a generous sprinkle of fresh chopped Italian parsley (or dry in a
>pinch)
>salt & cracked pepper
>
>I top mine with buttered breadcrumbs & a bit of grated Parm.
>
>Nancy T

http://www.foodnetwork.com/recipes/e...ipe/index.html

On Jan 11, 8:49 am, KenK > wrote:
> It's been so long I've forgotten how to make it. But suddenly I'm hungry
> for it. [snip]
>
I don't think cream of whatever soups add anything to the dish. My
mom's was just a white sauce that didn't interfere with the tuna.
Sweated onion and celery. Occasionally peas, occasionally corn, never
cheese. Topping was usually crumbled cornflakes but when I said that
here once there was great insistence that crumbled potato chips were
the way to go. But then we rarely had potato chips in the house back
then and always had corn flakes.....In any case I haven't had it for
many years and don't miss it. Got canned tuna?--make a sandwich. Got
fresh tuna?--fire up the grill. -aem

On Jan 11, 11:49�am, KenK > wrote:
> It's been so long I've forgotten how to make it. But suddenly I'm hungry
> for it.
>
> Tuna of course
> Cooked broad noodles
> Peas?
> Cream of something soup - chicken? mushroom?
> Cheese?
> Milk?
>
> Help!
>
> TIA
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

Leave out the peas. I like peas but I don't want them in tuna noodle
casserole. I just want noodles, tuna, and cream of mushroom soup with
a splash of milk to thin it out a bit.

Squeaks wrote:

> I can't stand tuna casseroles to this day. My mother used to make her
> green tuna casserole through the entirety of Lent. It was basically
> spinach noodles, canned cream of mushroom soup and tuna, although it seems
> to me there was a Mystery Ingredient that made it smell slightly
> sulphuric.

We've all heard of stone soup...now we've heard of brimstone casserole!

Bob

KenK wrote

> It's been so long I've forgotten how to make it. But suddenly I'm hungry
> for it.
>
> Tuna of course
> Cooked broad noodles
> Peas?
> Cream of something soup - chicken? mushroom?
> Cheese?
> Milk?

Preheat oven to 350°F

Make a white sauce using milk, flour, chopped onions, and butter. (The
quantities will depend on how much you're making. A ballpark figure would be
one cup of milk, one small onion, one tablespoon of flour, and one
tablespoon of butter. Cook butter and flour together until you have a kind
of uniform paste. Add milk, a little at a time, whisking after each
addition. Add onions and cook until they're slightly softened.)

Beat a couple whole eggs until pale and slightly fluffy. Lower speed on
mixer and while continuing to beat, slowly add the sauce to the eggs.

Break tuna into small chunks and toss with cooked noodles, lightly-steamed
chopped broccoli, and shredded cheddar. Put mixture into a casserole dish.

Tear up a couple pieces of white bread and put into the bowl of a food
processor. Put lid on processor. While pulsing, drizzle in some melted
butter. Pulse until you have medium-coarse bread crumbs.

Pour egg mixture into casserole dish with tuna mixture and stir gently to
combine.

Bake for about 15 minutes, then sprinkle buttered bread crumbs on top.
Continue to bake until casserole is slightly puffed and bread crumbs are
starting to brown. Remove from oven and allow to sit for about 10 minutes
before serving. (The resting time allows the heat to work its way to the
middle of the casserole. If you skip that step, you might have runny
egg-sauce stuff in the middle.)

Bob

On Jan 12, 2:18*am, "Bob Terwilliger" >
wrote:
> Squeaks wrote:
> > I can't stand tuna casseroles to this day. My mother used to make her
> > green tuna casserole through the entirety of Lent. *It was basically
> > spinach noodles, canned cream of mushroom soup and tuna, although it seems
> > to me there was a Mystery Ingredient that made it smell slightly
> > sulphuric.
>
> We've all heard of stone soup...now we've heard of brimstone casserole!

If the Atheists on here are wrong, and there is a Hell, tuna noodle
casserole will surely be on the menu.
>
> Bob

--Bryan

Terry Pulliam Burd wrote:
>
> I can't stand tuna casseroles to this day. My mother used to make
> her
> green tuna casserole through the entirety of Lent. It was basically
> spinach noodles, canned cream of mushroom soup and tuna, although it
> seems to me there was a Mystery Ingredient that made it smell
> slightly
> sulphuric. It was disgusting. I could never get the nuns to count
> that
> casserole in the giving of something up for Lent.
>
> Terry "Squeaks" Pulliam Burd

I'm with you on the tuna casserole. My other detested recipe is for
the infamous green bean casserole.

Dora

Dora wrote:
> Terry Pulliam Burd wrote:
>>
>> I can't stand tuna casseroles to this day. My mother used to make her
>> green tuna casserole through the entirety of Lent. It was basically
>> spinach noodles, canned cream of mushroom soup and tuna, although it
>> seems to me there was a Mystery Ingredient that made it smell slightly
>> sulphuric. It was disgusting. I could never get the nuns to count that
>> casserole in the giving of something up for Lent.
>>
>> Terry "Squeaks" Pulliam Burd
>
> I'm with you on the tuna casserole. My other detested recipe is for the
> infamous green bean casserole.
>
> Dora

I don't think mom ever made a tuna-noodle casserole (she did make
a tuna-potato thing, which was served with mock hollandaise
sauce), and she never made the dreaded "normal" green bean
casserole either. I think that if I were to ever make the
tuna-noodle thing, I would use sour cream and not condensed soup.

--
Jean B.

My tuna noodle casserole is pure junk food. No noodles, just a big bag
of potato chips crushed up in the bag, cr of mushroom soup, mushrooms
if I have them in the house, tuna, milk & butter. It's one of my very
few concessions to junk food and rarely cooked, but enjoyed
thoroughly. It's taste memory is of Congregational Church dinners in
Mass as a kid. There were always a bunch of tuna noodle casseroles,
but only one made that way, and you had to be in the front of the line
to get any because it always went first.

On Tue, 12 Jan 2010 00:18:01 -0800, "Bob Terwilliger"
> wrote:

>Squeaks wrote:
>
>> I can't stand tuna casseroles to this day. My mother used to make her
>> green tuna casserole through the entirety of Lent. It was basically
>> spinach noodles, canned cream of mushroom soup and tuna, although it seems
>> to me there was a Mystery Ingredient that made it smell slightly
>> sulphuric.
>
>We've all heard of stone soup...now we've heard of brimstone casserole!
>
By George, I think you've got it: Sister Mary Agnes put some kind of
whammy on that casserole just to torture me! As if catechism classes
and lisle stockings weren't enough!

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Terry Pulliam Burd wrote:
>
> I can't stand tuna casseroles to this day. My mother used to make her
> green tuna casserole through the entirety of Lent. It was basically
> spinach noodles, canned cream of mushroom soup and tuna, although it
> seems to me there was a Mystery Ingredient that made it smell slightly
> sulphuric. It was disgusting. I could never get the nuns to count that
> casserole in the giving of something up for Lent.

I always despised the tuna casserole my mother frequently made while
growing up, but I'm grateful it didn't also include spinach (whew)! My
parents used the same basic recipe you mentioned. That's one thing nice
about becoming an adult, eh? Parents can't make them eat food they
dislike ;>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
KenK > wrote:

> It's been so long I've forgotten how to make it. But suddenly I'm hungry
> for it.
>
> Tuna of course
> Cooked broad noodles
> Peas?
> Cream of something soup - chicken? mushroom?
> Cheese?
> Milk?
>
> Help!
>
> TIA

Forget the cheese and you're there. You could top with crushed potato
chips for the last 10 minutes or so of the baking time (30 minutes at
350 degrees) if you want to. Milk to rinse the soup can.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010

"Jean B." > wrote in message
...
> Dora wrote:
>> Terry Pulliam Burd wrote:
>>>
>>> I can't stand tuna casseroles to this day. My mother used to make her
>>> green tuna casserole through the entirety of Lent. It was basically
>>> spinach noodles, canned cream of mushroom soup and tuna, although it
>>> seems to me there was a Mystery Ingredient that made it smell slightly
>>> sulphuric. It was disgusting. I could never get the nuns to count that
>>> casserole in the giving of something up for Lent.
>>>
>>> Terry "Squeaks" Pulliam Burd
>>
>> I'm with you on the tuna casserole. My other detested recipe is for the
>> infamous green bean casserole.
>>
>> Dora
>
> I don't think mom ever made a tuna-noodle casserole (she did make a
> tuna-potato thing, which was served with mock hollandaise sauce), and she
> never made the dreaded "normal" green bean casserole either. I think that
> if I were to ever make the tuna-noodle thing, I would use sour cream and
> not condensed soup.
>

My mom made fantastic baked macaroni and cheese with tuna in it. It was
great.

"Bob Terwilliger" > wrote in message
...
> KenK wrote
>
>> It's been so long I've forgotten how to make it. But suddenly I'm hungry
>> for it.
>>
>> Tuna of course
>> Cooked broad noodles
>> Peas?
>> Cream of something soup - chicken? mushroom?
>> Cheese?
>> Milk?
>
> Preheat oven to 350°F
>
> Make a white sauce using milk, flour, chopped onions, and butter. (The
> quantities will depend on how much you're making. A ballpark figure would
> be one cup of milk, one small onion, one tablespoon of flour, and one
> tablespoon of butter. Cook butter and flour together until you have a kind
> of uniform paste. Add milk, a little at a time, whisking after each
> addition. Add onions and cook until they're slightly softened.)
>
> Beat a couple whole eggs until pale and slightly fluffy. Lower speed on
> mixer and while continuing to beat, slowly add the sauce to the eggs.
>
> Break tuna into small chunks and toss with cooked noodles, lightly-steamed
> chopped broccoli, and shredded cheddar. Put mixture into a casserole dish.
>
> Tear up a couple pieces of white bread and put into the bowl of a food
> processor. Put lid on processor. While pulsing, drizzle in some melted
> butter. Pulse until you have medium-coarse bread crumbs.
>
> Pour egg mixture into casserole dish with tuna mixture and stir gently to
> combine.
>
> Bake for about 15 minutes, then sprinkle buttered bread crumbs on top.
> Continue to bake until casserole is slightly puffed and bread crumbs are
> starting to brown. Remove from oven and allow to sit for about 10 minutes
> before serving. (The resting time allows the heat to work its way to the
> middle of the casserole. If you skip that step, you might have runny
> egg-sauce stuff in the middle.)
>
> Bob
>
This legendary recipe, from the legendary Rombauers "Joy of Cooking"
It starts with: "An excellent emergency dish"

450F oven
2 cups boiled noodles
7 oz can tuna fish
1 cup[about] condensed cream of mushroom soup[I use cream of celery]
Worcestershire sauce to taste
buttered cornflakes or crackercrumbs

Mix noodles with soup[no water added] Add bit of Worcestershire
Mix noodles, soup, and tuna.
Pour into greased dish, cover with flakes, and bake at 450 until top is
brown.

This has saved the day many times. It somehow has to be part of a thread
like this.

Kent