| T O P I C R E V I E W |
| DearMildred |
Posted - May 22 2008 : 7:47:49 PM
I have always made TNC with wide egg noodles. However I have a ton of penne (whole wheat, actually) and I would rather use some up than buy more noodles.
Anybody ever used penne or "regular" pasta for tuna noodle casserole?
Also, any thought on how to make it healthier? I usually add peas.
Cooking from what's already in the pantry this week!
~Amanda in OK~
Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered by your old nonsense. -Emerson |
| 15 L A T E S T R E P L I E S (Newest First) |
| Prairie Princess |
Posted - Jun 03 2008 : 07:26:23 AM
Mmk, official taste testing results, lol!
Yummy!
~Jodi
"Women are like teabags...you never know how strong they are until they get into hot water." Eleanor Roosevelt |
| Amie C. |
Posted - Jun 03 2008 : 05:35:09 AM
My mom made a lot of tuna noodle casserole, and I love it so much I've kept making it without the tuna now that I'm a vegetarian. I never realized you could put in more than just the cream of mushroom soup. I'm going to have to experiment with these recipes now.
I add extra mushrooms if I've got some, and I always use whole wheat pasta. That makes it a little healthier, and it tastes just as good to me. |
| KYgurlsrbest |
Posted - Jun 02 2008 : 7:25:41 PM
Well, it's one of those dishes that you can experiment with, Jodi :)....I do the following: 1lb. of pasta, your choice, 1 foil pack of tuna, so I don't have to drain, drain, drain. I use an old recipe as a base, from the first cookbook I ever bought (Favorite Recipes from Zion Wesleyan Church--THESE GALS CAN COOK!!!)...so without further ado:
1 16 oz pkg of no yolks or egg noodles
2 tbsp of butter
1/2 c chopped celery
1/4 c chopped onion
1 can cream of mushroom soup
1 can (reuse soup can) milk
7 oz tuna, drained
2 tbsp chopped pimento (I don't use...because I'll never use it for anything else)
frozen peas
s & p to taste
350 degrees, prepare noodles, drain. I add my frozen peas to the noodles while boiling and drain all together. In saucepan, melt butter and saute celery and onion. Add soup, milk, tuna s & p. Stir until blended. You can even add some cream cheese to this if you like...Add noodles and peas to this mixture.
Poor into casserole dish and add topping of your choice: I do cracker crumbs and butter with parsley, or I do crushed ritz and butter. Whatever "crunchy" you like :) Bake until bubbly and browned on top. I even put it near the broiler because my dh likes the crispy top part :)
I'm not a fan of "spicy" tuna--I like everything else spicy, though...this is a nice basic recipe to build on, but I don't vary it much because dh loves it creamy!!!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| Prairie Princess |
Posted - Jun 02 2008 : 7:06:32 PM
Alrighty, I just read through some recipes and threw one together based on all of them plus some randomness, lol. It's in the oven right now, so here's the recipe, and I'll tell you how it turns out...so wait to make it incase it ends up being chicken food. ;p
--> 3 - 4 cups cooked noodles (I used rotini this time because I didn't have egg noodles on hand)
--> 12 oz of tuna, drain the liquid out
--> One can of condensed cream of mushroom soup
--> 1 cup grated sharp white cheddar
--> 1/2 cup of mayonaise
--> 1 cup milk (I use rice milk in all my cooking, and it usually turns out fine)
--> 1 teaspoon olive oil
--> 1 tablespoon dijon mustard
--> 1 tablespoon minced onion
--> dash of chili powder and a dash of sage
--> 1/2 teaspoon of salt
--> 2 Tablespoons tiny diced tomatoes
I think that's all, lol... I just mixed everything besides the noodles together, then after that was all combined well, I stirred in the noodles. Oiled an 8x8 baking dish, and put it all in there, and cooking it for about 45 min at 300 degrees F. (I cook most my food at lower temps for longer time, so you'd have to experiment).
It's getting all golden on top, I'm going to pull it out right before it gets past the 'gold' point, lol.
It smells really good, and I'm not even a huge fan of tuna. :)
Anywho, it's just an experiment... that's my disclaimer...
~Jodi
"Women are like teabags...you never know how strong they are until they get into hot water." Eleanor Roosevelt |
| mellaisbella |
Posted - Jun 02 2008 : 4:36:19 PM
I'm with Jodi, I haven't made it before and would love someones recipe!!:)
"learn to watch snails" SARK |
| Prairie Princess |
Posted - Jun 02 2008 : 11:05:36 AM
Does anyone have a specific recipe for this that you might share?? I've never made it before, but I have more tuna in the cupboard than I know what to do with, so maybe I'll try it. 
~Jodi
"Women are like teabags...you never know how strong they are until they get into hot water." Eleanor Roosevelt |
| DearMildred |
Posted - May 28 2008 : 3:36:15 PM
Melanie, you're missing out! Or, you're lucky, if you ask the people whose moms made them eat a ton of it when they were kids. ;-)
I ended up mixing together the penne and some of the corkscrews - can't remember the name of it now - and it turned out just as tasty as the store-bought egg noodles. Homemade egg noodles would be a different story but who wants to put tuna in those?
~Amanda in OK~
Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered by your old nonsense. -Emerson |
| mellaisbella |
Posted - May 28 2008 : 05:58:16 AM
you gals are going to think I am crazy but here goes......I have never had Tuna Noodle casserole. Okay there, my secret is out....but you know hwat...I will try it!! I will let you know how it goes LOL!!
"learn to watch snails" SARK |
| La Patite Ferme |
Posted - May 23 2008 : 4:18:14 PM
I've used spag noodles in a pinch and it's turned out fine. I think penne would be a nice twist. There's nothing healthy about mine, just good 'ole comfort food - cream of mushroom soup, canned mushrooms, peas, cheese, tuna and noodles. |
| Nancy Gartenman |
Posted - May 23 2008 : 1:43:18 PM
I make mine with egg noodles, cream of muchroom soup, milk, butter and swiss cheese. I made one a few days ago with chicken instead of tuna.
NANCY JO
www.Nancy-Jo.blogspot.com |
| DearMildred |
Posted - May 23 2008 : 1:16:41 PM
My mom never made it, to my knowledge. She was big into quiche, breaded pork chops, and some gross thing called "city chicken" that I think was actually pork.
But, I do love the comfort food. :D
~Amanda in OK~
Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered by your old nonsense. -Emerson |
| Annab |
Posted - May 23 2008 : 09:54:00 AM
Ooooh phooey!  We used to eat this stuff as kids. If you add curry, its decent, but sorry, I'll have to pass |
| DearMildred |
Posted - May 23 2008 : 09:44:41 AM
Thanks gals. My sauce is actually light sour cream and light mayo, with some dijon and s&p thrown in. I can't remember if I add paprika or not. But it's nice and tangy. And I use swiss cheese. Mmmmm.... now I am too hungry to go to the grocery store without busting the budget!
~Amanda in OK~
Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered by your old nonsense. -Emerson |
| nashbabe |
Posted - May 23 2008 : 04:20:53 AM
There is a great recipe in the Rachael Ray Express Lane cookbook for a tuna casserole with spinach that my hubby actually likes a lot, which is saying something. I can't find it online right now, but it is worth looking for.
Crunchy crafty goodness and psychoses...;-)http://nashbabe.blogspot.com
groovy stuff 2 buy...http://www.alittlesplurge.etsy.com |
| KYgurlsrbest |
Posted - May 22 2008 : 7:59:18 PM
I usually use elbow macaroni, so it's about the same thing. I don't like TNC, but my husband LOVES it. I always add peas, and usually saute celery and onion before hand to soften and put in the "mix" when adding in your base sauce...do you do a cream with some cheese, or cheese, or simply creamed?
I always use 2% milk in everything cream based, but that's about as far as I go in making it healthy.
Good for you for using what you have--some of my best meals come from those times!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
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