Showing posts with label Tuna fish casserole. Show all posts
Showing posts with label Tuna fish casserole. Show all posts

Saturday, December 7, 2013

Welcome Guest Dru Ann Love

LUCY BURDETTE: You'll soon see that today's special guest, Dru Ann Love, loves to read, especially cozy mysteries. And so you'll understand that we love Dru Ann--she's like a good fairy for cozies. You can find her on book blog called Dru's Book Musings, and on Facebook, and she also blogs as an honorary Cozy Chick with Dru's Cozy Report. Welcome Dru Ann--we're so happy to have you!

DRU ANN LOVE: I am a lazy cook.  My idea of a good meal is dining at a local restaurant or take-out.  On that rare occasion that I make a dish, one of my favorite (although I am not a huge fan of tuna fish) is my tuna fish casserole. 

I think I got this recipe from my home economics class and of course I did some modifications (do they even still have that in junior high/middle school?) to the recipe and the best part is that it is easy peasy with only four ingredients. 

My idea of baking is setting the oven to 350 degrees and putting the timer on for 30 minutes and only checking on the food when the timer goes off.  Again, this meal meets my qualifications as well.  So, you got an easy peasy recipe that bakes for 20 to 30 minutes in a 350 degree oven.

This allows me the time to read a book, watch TV or do some quilting.

1 box of medium pasta shells (use half the box for this recipe)
1 block of extra sharp cheddar cheese
1 can of solid white tuna in water
Hellman’s mayonnaise


Preheat oven to 350 degrees.

Prepare the pasta as directed on the box.

While the pasta is cooking:

Flake the tuna fish in a bowl and season it (I use a Penzey’s Black and Red spice)

Slice the cheese block into small cubes

Drain the pasta

Put the pasta, the flaked tuna fish, ¾ of the cubed cheese and 2 scoops (I use medium size wooden spoon) of mayonnaise in a mixing bowl.  If you like it cheesy, add all of the cheese.


Mix well; making sure that all the pasta is coated.  Add more mayonnaise if needed. 

 Pour mixture into a cake or loaf pan and bake for 20-30 minutes. 

Take out and let sit for 5 minutes
 and then dig in. 


(and Lucy says--Dru thanks so much for visiting! Dru Ann is so smart--with this recipe, she has all kinds of time left over for her favorite pastimes...)

Monday, November 5, 2012

Tuna Casserole

Did you grow up on Tuna Fish Casserole? It was my mother's go-to dish if she was going to be super busy doing something else. We never complained about it. There's something comforting about tuna casserole.

With all the talk about mercury in tuna, I hardly ever make it anymore. I tried substituting salmon but it just wasn't the same. It has to be tuna.

So then I tried using organic soup instead of Campbell's. That was a disaster. There's nothing quite like good old Campbell's soup. I did use their heart healthy Cream of Celery Soup this time around and it worked out fine.

This is a recipe that I wrote in the back of my worn copy of The Joy of Cooking. I called it my Yummy Tuna Casserole. I actually wrote "loads of garlic powder" which I interpret to mean -- use it liberally!

Yummy Tuna Casserole

1 tablespoon olive oil
8 ounces mushrooms, sliced
1 can Cream of Celery Soup
1 package broad egg noodles or fettucine
1 package frozen corn
2 cans tuna fish
1/2 to 1 cup mayonnaise
2 tablespoons Worcestershire Sauce
two pinches sage
1 pinch thyme
loads of garlic powder
salt and pepper to taste
Parmesan cheese

Preheat oven to 400 and grease a 9 x 11 baking pan.

Heat the olive oil and saute the mushrooms. Meanwhile, cook the pasta according to the directions on the package.

When the mushrooms are cooked through, stir in the Cream of Celery Soup.

Drain the pasta and return the noodles to the pot. Add the mushroom mixture and all other ingredients except Parmesan cheese. Stir to mix, taste and add salt and pepper. Pour into the prepared baking pan. Sprinkle liberally with Parmesan cheese. Bake 45 minutes.