Best 4 Elouises Tuna Casserole No Noodles Recipes

Elouise's tuna casserole is a classic comfort food that has been enjoyed by families for generations. This hearty and flavorful dish is made with a creamy sauce, flaky tuna, and a variety of vegetables. It is typically served over rice or egg noodles, but it can also be enjoyed on its own. If you're looking for a delicious and easy-to-make tuna casserole recipe, look no further than Elouise's. With just a few simple ingredients, you can create a dish that the whole family will love.

Here are our top 4 tried and tested recipes!

GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES

Grandma's Tuna Casserole with Potato Chips and No Noodles image

This is my grandma's recipe. My dad calls it "Toucan Tuna Casserole" because it uses two cans of everything. It is uncommon among tuna casserole recipes because it uses potato chips instead of noodles. Serve with Worcestershire sauce.

Provided by PJBeach

Categories Tuna Casserole

Time 40m

Yield 10

Number Of Ingredients 4

Ingredients

2 (13.5 ounce) bags large, ridged potato chips (such as Ruffles®)
2 (15 ounce) cans green beans, drained
2 (10.5 ounce) cans condensed cream of mushroom soup
2 (5 ounce) cans water-packed tuna, drained and flaked

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
Bake in the preheated oven until the top is crispy, about 30 minutes.

Nutrition Facts : Calories 510.7 calories, Carbohydrate 44.4 g, Cholesterol 7.6 mg, Fat 32.5 g, Fiber 4.6 g, Protein 13 g, SaturatedFat 9.3 g, Sodium 936.4 mg, Sugar 1.6 g

ELOUISES' TUNA CASSEROLE- NO NOODLES

Elouises' Tuna Casserole- No Noodles image

My "other mother", Elouise Stone, gave me this recipe when I was a starving college student. Now after 30+ years, my kids and grandkids are keeping the tradition alive! Simple, satisfying, and inexpensive. I use either plain or vinegar flavored thin potato chips.

Provided by Kizzikate

Categories Tuna

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 (6 ounce) cans chunk light tuna, packed in water, and drained
1 (10 1/2 ounce) can cream of celery soup
6 ounces potato chips, lightly crushed
paprika (to garnish) (optional)

Steps:

Place soup in a small saucepan, stir in 1/2 cup water. Heat over medium-low heat until heated through, stirring occasionally.
Meanwhile, cover bottom of a 1 1/2 quart casserole dish with chips. Sprinkle with 1 can of drained tuna. Top with another layer of chips. Top this with 1/2 of the heated soup.
Add another layer of tuna, then the remaining chips. Pour remaining soup over all, and poke a few holes to allow soup to seep inches Sprinkle with paprika.
Bake, covered, for 20 minutes at 350%. Uncover, bake an additional 10 minutes.

Nutrition Facts : Calories 386.7, Fat 20.1, SaturatedFat 5.7, Cholesterol 33.7, Sodium 1076.1, Carbohydrate 26.6, Fiber 2.3, Sugar 2.8, Protein 25.5

NO NOODLES TUNA CASSEROLE

No Noodles Tuna Casserole image

Okay, everyone automatically asks where the noodles are when they see this, but trust me when you try it you won't miss the noodles one bit. This is one of our favorites at my house. It is nice when your budget is a little tight too. :)

Provided by Red Chef Mama

Categories Savory Pies

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can peas, drained
1 (4 ounce) jar pimientos, sliced
1/4-1/3 onion, chopped
2 (7 ounce) cans tuna, drained and flaked
1 cup American cheese, grated
1 cup potato chips, crushed or 1 cup French-fried onions

Steps:

Preheat oven to 375°F.
In a large bowl combine the soup, peas, pimento and onion.
Fold in the tuna and cheese.
Pour the mixture into a greased 1 1/2 quart casserole dish.
Place in the oven and cook for 15 minutes.
Crush the potato chips and remove casserole from oven.
Pour crushed chips on top of casserole.
Bake for 10 more minutes.

BEST TUNA NOODLE CASSEROLE

Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

Ingredients

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g

Tips for Making a Delicious Tuna Casserole without Noodles:

Use high-quality tuna. Opt for chunk light or solid white tuna packed in water or olive oil. Avoid tuna packed in oil, as it can make the casserole greasy.
Choose the right pasta. If you're using noodles, choose a short pasta like macaroni or penne. These pastas will hold the casserole together better than long pasta like spaghetti or linguine.
Don't overcook the pasta. Cook the pasta according to the package directions, but drain it a minute or two before it's fully cooked. This will prevent the pasta from becoming mushy in the casserole.
Use a creamy sauce. A creamy sauce will help to bind the ingredients together and make the casserole more flavorful. You can use a simple white sauce, a cheese sauce, or even a cream of mushroom soup.
Add vegetables. Vegetables will add flavor, texture, and nutrients to the casserole. Try adding peas, carrots, celery, onions, or broccoli.
Don't be afraid to experiment. There are many different ways to make a tuna casserole without noodles. Feel free to add your own favorite ingredients and make it your own.

Conclusion:

Tuna casserole without noodles is a delicious and versatile dish that can be easily customized to your liking. It's a great way to use up leftover tuna and vegetables, and it's also a budget-friendly meal. So next time you're looking for a quick and easy dinner, give this recipe a try.