Best 6 Not Your Grandmothers Tuna Casserole Recipes

Are you tired of the same old, bland tuna casserole recipe that your grandmother used to make? If so, then you're in luck! In this article, we'll introduce you to a variety of new and exciting tuna casserole recipes that will tantalize your taste buds and leave you wondering why you ever ate your grandmother's version. From classic comfort food twists to modern takes on this classic dish, there's something here for everyone. So, get ready to embark on a culinary adventure and discover the best recipe for "not your grandmother's tuna casserole"!

Here are our top 6 tried and tested recipes!

GRANDMA'S TUNA CASSEROLE

Grandma's Tuna Casserole image

I know it sounds crazy, but trust me, this tuna casserole is one of the yummiest things ever. Comfort food madness! Before this, Grandma had never written out this recipe. She doesn't measure anything when cooking this, but it must be tasted throughout.

Provided by Tana

Categories Tuna Casserole

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

12 ounces egg noodles
1 (5 ounce) can tuna, drained and flaked, or more to taste
½ cup sour cream
½ cup milk, divided
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder, or to taste
⅛ teaspoon seasoned salt (such as LAWRY'S®), or more to taste
salt and ground black pepper to taste
2 tablespoons butter, cut into small pieces, divided
8 ounces ridged potato chips (such as Ruffles®)
2 cups shredded mozzarella cheese

Steps:

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
Mix cooked noodles with tuna, sour cream, 1/4 cup milk, onion soup mix, Worcestershire sauce, garlic powder, seasoned salt, salt, and pepper. Taste and adjust seasonings as desired.
Lay 1/2 of the butter across the bottom of a 2-quart, microwave-safe casserole dish. Crush potato chips, then sprinkle 1/4 of the crushed chips over the bottom and press to flatten.
Spread the tuna-noodle mixture in a single layer over the crushed chips. Layer with 1/2 of the mozzarella, 2/3 of the remaining chips, followed by the remaining butter, chips, milk, and mozzarella.
Microwave on high until casserole is hot and cheese is melted, about 10 minutes.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 47.5 g, Cholesterol 55.2 mg, Fat 18.1 g, Fiber 2.6 g, Protein 13.2 g, SaturatedFat 5.4 g, Sodium 539.6 mg

GRANDMA'S TUNA CASSEROLE

Grandma's Tuna Casserole image

Provided by My Food and Family

Categories Recipes

Time 1h1m

Number Of Ingredients 9

Ingredients

1 pkg (8 oz.) wide egg noodles
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1 cup milk
1 cup shredded cheddar cheese
2 cans (6 oz. each) tuna
1 can (15 oz.) peas
Plain potato chips for topping

Steps:

1. Preheat oven to 350°F. Cook noodles as directed on package.
2. In a medium saucepan combine butter, flour and salt over medium heat until melted. Add milk and whisk just to a low boil and begins to get thick. Add the cheese and stir until melted.
3. Combine tuna, peas, noodles, and cheese sauce in a 2 qt baking dish. Stir until well mixed.
4. Bake at 350°F for 30 minutes or until light brown on top. Add crushed potato chips to the top and serve!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NOT YOUR MOMMA'S TUNA NOODLE CASSEROLE

Not Your Momma's Tuna Noodle Casserole image

This fabulous Tuna-Noodle Casserole certainly isn't the one Mom used to make, but is just as comforting. This is based on a recipe found in the Weight Watchers New Complete Cookbook, but altered to fit what was in my pantry at the time. While not as low in points and calories, this one is still a healthy alternative to classic Tuna Noodle Casserole.

Provided by Maggie_the_spy

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups penne pasta, uncooked
3 cups water (for cooking the pasta)
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
1 cup cabbage, finely chopped
1/2 cup carrot, finely chopped
1/4 cup green onion, finely chopped
1 (10 3/4 ounce) can cream of celery soup
1 (6 ounce) can chunk tuna in water, drained and flaked
1/2 cup whole milk
2 tablespoons dried parsley
1/2 teaspoon fresh ground black pepper
4 tablespoons Italian style breadcrumbs
4 teaspoons grated parmesan cheese
1 tomatoes, sliced
nonstick cooking spray

Steps:

Preheat oven to 350°F; spray a shallow casserole dish with nonstick spray. Cook the noodles according to package directions; drain.
While noodles cook, spray a large Wok-style pan with nonstick cooking spray; heat. Saute onions and celery for 2 minutes. Add bell pepper, cabbage, and green onions; cook, stirring, until tender. Stir in soup, tuna, milk, parsley, and pepper. Remove from heat; stir in noodles. Transfer to casserole dish.
Sprinkle top with bread crumbs and Parmesan cheese. Bake or 15 minutes. Top with tomato slices.

Nutrition Facts : Calories 346, Fat 7.6, SaturatedFat 2.3, Cholesterol 31.6, Sodium 863.4, Carbohydrate 52.5, Fiber 7.8, Sugar 8, Protein 18.5

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

GRANDMOTHER'S TUNA CASSEROLE

Grandmother's Tuna Casserole image

Make and share this Grandmother's Tuna Casserole recipe from Food.com.

Provided by MessyChef

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked elbow macaroni
1 egg (beaten)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 cup small curd cottage cheese
1/3 cup sour cream
1/3 cup milk
1 cup shredded cheddar cheese
1 (6 3/4 ounce) can chunk tuna, drained
1 cup green peas (partially thawed)

Steps:

Preheat oven to 350 degrees.
Cook macaroni in lightly salted boiling water about 5-7 minute or until macaroni is aldente.
While macaroni is cooking, beat egg with salt, mustard in pepper in a medium bowl. Stir in cottage cheese, sour cream, milk and 1/2 of cheddar cheese. Save remaining cheese to sprinkle on top. Refrigerate.
Drain macaroni well and rinse with hot water. Place into 2 quart casserole and keep warm.
Stir egg mixture into cooked macaroni. Break tuna into chunks, carefully stir tuna into macaroni mixture. Sprinkle cheese on top. Cover with foil.
Bake in preheated oven 45 minute Remove cover and bake 10 minute longer or until lightly browned. Serve hot in casserole or spoon onto 6 plates.
This recipe is good doubled and can be frozen and re-heated in the microwave!

NOT YOUR GRANDMOTHER'S TUNA CASSEROLE

Not Your Grandmother's Tuna Casserole image

I love exploring with spices and ingredients, so this is something that I put together one night for my parents and myself. It's low sodium and has little to no dairy, so it is perfect for lactose intolerant people (or even those allergic to milk, if you take out the butter and substitute with more olive oil). I really like to use Mimiccreme brand unsweetened heavy cream substitute, because it is made from almond and cashew creams and tastes awesome (they also have a sweetened version, if you want to make ice cream with it!). In this recipe, I used frozen ahi tuna cut into 3-4 inch chunks from the grocery store; so if you use fresh tuna, I suggest adjusting the cooking times accordingly. I love that this dish is light, even though it doesn't look like it should be. I eat a low-glycemic and anti-inflammatory diet, so this is perfect for those who do the same!

Provided by Chiara Cyr @FoodieCutie

Categories Fish

Number Of Ingredients 12

Ingredients

- vegetable cooking spray
2 tablespoon(s) olive oil
1 tablespoon(s) butter, unsalted
1 - small onion, chopped
12 ounce(s) bag frozen artichokes
1 1/2 cup(s) non-dairy heavy cream substitute
1/2 cup(s) vegetable broth
1 pound(s) tuna steaks/pieces
- salt and pepper to taste
- capers
2 teaspoon(s) cumin or curry
- red pepper flakes

Steps:

Spray a large pan (12 inch, if you have one) with cooking spray and heat at med-high.
Add butter and evenly distribute it throughout the pan.
Place each piece of tuna flat on the pan and let cook for about 3 minutes per side (slightly longer if not fully thawed).
When tuna is finished, place on a plate and set aside.
Add the other tablespoon of butter and add the onion. Sauté until clear to golden.
Add artichokes to the pan and cook for about 5 minutes, or until slightly tender. Be sure to stir often.
Next is where you would add capers to your liking. If you do not like capers, it is a trivial part to the dish that could be omitted to the cook's taste.
Add vegetable broth and lower heat to medium. Let simmer until broth has gone down slightly (about 5 minutes).
Next add the tuna back into the pan and add the spices, being sure to cover both sides of the tuna.
Add the heavy cream substitute and let simmer for another 5 minutes, or until the liquid evaporates a little and leaves a thick cream.
Serve alone or over pasta cooked in 5 parts water and 1 part vegetable broth.

Tips:

Use high-quality tuna: Opt for solid white albacore tuna packed in water or olive oil. Avoid tuna packed in oil, as it can make the casserole greasy.
Choose a flavorful cheese: A sharp cheddar, Gruyère, or Parmesan cheese will add a nice depth of flavor to the casserole.
Don't overcook the pasta: Cook the pasta al dente, so it retains a slight bite. Overcooked pasta will become mushy in the casserole.
Use fresh vegetables: Fresh vegetables, such as celery, carrots, and peas, will add color and texture to the casserole. Frozen vegetables can also be used, but make sure to thaw them completely before adding them to the casserole.
Season the casserole well: Don't be afraid to season the casserole with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika, to taste.

Conclusion:

This Not Your Grandmother's Tuna Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and texture, thanks to the use of high-quality ingredients and fresh vegetables. This casserole is sure to be a hit with the whole family!