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 Tuna Casserole--Very Midwestern
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26 Posts

Posted - 08/31/2005 :  03:08:33  Show Profile  Reply with Quote
My mom's recipe for tuna casserole--the perfect alternative to meat loaf and red cabbage:


The Cream Sauce:

3 tablespoons butter or margarine (butter is better)
3 tablespoons flour
salt (to taste)
1-1/2 cups milk

melt the butter in a saucepan over medium heat and add the flour and salt, stirring briskly with a whisk to make a thick paste. Slowly add the milk, stirring it with the whisk until thick and creamy.

The Rest:

Two small cans of chunk light tuna, drained
cheese crackers, crushed
small can of sliced black olives, drained (optional, but they make it even better)

empty one of the cans of tuna into the bottom of a medium casserole. If using the black olives as well, empty half of the can of olives on top of the tuna now. Cover with half of the cream sauce, and then a layer of crushed cheese crakers. Repeat the layers again, and then place the uncovered casserole in a 350-degree oven and bake for 30 minutes. Serves four regular appetites, or two hungry teenagers . . .


16 Posts

Posted - 03/06/2006 :  18:01:07  Show Profile  Reply with Quote
My mother taught me a way that is easy and has a good flavor. I use a variation though.
1 or 2 cans of Tuna
1 can Campbells Cream Of Mushroom Soup [you can use any brand or
1 pound box Elbow Noodles cooked by box instructions
8 oz. shreaded cheddar cheese
Bread Crumbs Perferibly Itallian Seasoned

Make the Noodles as per box. In a bowl mix the Cream Of Mushroom soup, the tuna and cheese. In a bowl mix the cooked elbow noodles with the soup/cheese/tuna and put it into a casserole, sprinkle crumbs on top and bake around 400 for about 20 minutes [must watch so as not to burn]. The Cream Of Mushroom Soup gives it a flavor, the cheese adds another level and the bread crumbs add crunch and flavor too.
My mother left out the cheese but it gives it a more complex flavor and also adds to the creamy nature or the sauce.
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