Best 8 Not Your Mamas Tuna Casserole Recipes

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Get ready to embark on a culinary adventure as we explore a diverse collection of innovative and tantalizing recipes for "Not Your Mama's Tuna Casserole." This iconic comfort food takes on a whole new level of deliciousness with these creative twists that break away from the traditional tuna casserole. From gourmet takes infused with international flavors to deconstructed and reimagined versions, we bring you a variety of recipes that cater to every taste preference and dietary requirement. These recipes are sure to impress your family and friends, transforming the classic tuna casserole into a modern masterpiece.

Let's cook with our recipes!

NOT-YOUR-MOTHER'S TUNA CASSEROLE



Not-Your-Mother's Tuna Casserole image

Mom's old-fashioned tuna casserole gets a redo. Make it for dinner tonight!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 13

1 cup uncooked ditalini (short tubes) pasta
4 slices bacon
1 large onion, chopped (about 1 cup)
1 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
2/3 cup milk
2 cups frozen crinkle-cut carrots, thawed, well drained
1 can (12 oz) solid white tuna in water, drained, flaked
1 can (7 oz) whole kernel corn, drained
2 tablespoons Dijon mustard
2 slices white bread
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
  • Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
  • In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
  • Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 0 g

NOT YO MAMA'S TUNA CASSEROLE



Not Yo Mama's Tuna Casserole image

This has the comfort of a tuna noodle casserole, but modernized with Sushi Yellowfin or Ahi Tuna. While the noodle casserole is baking, you can be searing the tuna. I made this recipe up one night and it was a big hit. I get asked to make it often. I called it "Not Yo Mama's" because it starts out like your mom's, but takes a 'fusion turn' toward 'special.'

Provided by MsFunnybones

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup butter, divided
1 (16 ounce) package of uncooked medium wide egg noodles
1 medium onion, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
1 red bell pepper, chopped
1/3 cup all-purpose flour
3 cups milk
salt and pepper
1 cup frozen peas, thawed
6 tablespoons panko breadcrumbs
1/2 cup black sesame seed
3/4 cup white sesame seeds
4 (6 ounce) ahi tuna steaks, 1 inch thick
2 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees. Spray a large baking dish with non-stick spray. Bring a large pot of lightly salted water to boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Rinse briefly.
  • Melt 1 tablespoon butter in skillet over medium low heat. Stir in onion, celery, garlic, and red pepper. Cook 5 minutes, or until tender. Increase heat to medium high and add sliced mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  • Melt 5 tablespoons butter in medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in peas, mushroom mixture and cooked noodles. Transfer to the baking dish.
  • Melt the remaining 2 tablespoons butter in a small bowl and mix with bread crumbs. Sprinkle on top of noodle mixture.
  • Bake 25 minutes in preheated oven until bubbly and lightly browned.
  • While casserole is baking, rinse tuna and roll in black and white sesame seed mixture on all sides. Sear tuna in olive oil one minute on each of the six sides (longer if you don't like your tuna rare). Remove from pan and slice thinly.
  • When casserole is finished, place tuna slices on top and serve. Option: Keep tuna separate until ready to serve. Place serving on individual plates. Garnish with dill or lettuce and place several slices of tuna on top or on the side with the garnish.

Nutrition Facts : Calories 733.6, Fat 36.8, SaturatedFat 13.3, Cholesterol 123.5, Sodium 245.9, Carbohydrate 64.3, Fiber 6.7, Sugar 4.4, Protein 38.5

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

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

NOT YOUR MAMA'S TUNA CASSEROLE



Not Your Mama's Tuna Casserole image

My mom used to make this as I was growing up. I recently found it and have put it into our weekly rotation. You can also substitute a can of chicken. I put it serves 4 because our family always goes back for seconds.

Provided by BlondeJJ

Categories     Tuna Recipes

Time 35m

Yield 8

Number Of Ingredients 8

6 eggs
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 tablespoons onion powder
1 (12 ounce) can tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup sour cream
¼ cup butter, melted
4 slices soft bread, torn into small pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.
  • Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9x13 inch baking dish. Mix well. Scatter bread pieces over tuna mix; drizzle with melted butter.
  • Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.

Nutrition Facts : Calories 339 calories, Carbohydrate 17.3 g, Cholesterol 180 mg, Fat 21.2 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 9.8 g, Sodium 760 mg, Sugar 3 g

NOT YOUR MAMA'S TUNA CASSEROLE



Not Your Mama's Tuna Casserole image

My mom used to make this as I was growing up. I recently found it and have put it into our weekly rotation. You can also substitute a can of chicken. I put it serves 4 because our family always goes back for seconds.

Provided by BlondeJJ

Categories     Tuna Recipes

Time 35m

Yield 8

Number Of Ingredients 8

6 eggs
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 tablespoons onion powder
1 (12 ounce) can tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup sour cream
¼ cup butter, melted
4 slices soft bread, torn into small pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.
  • Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9x13 inch baking dish. Mix well. Scatter bread pieces over tuna mix; drizzle with melted butter.
  • Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.

Nutrition Facts : Calories 339 calories, Carbohydrate 17.3 g, Cholesterol 180 mg, Fat 21.2 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 9.8 g, Sodium 760 mg, Sugar 3 g

NOT YOUR MAMA'S TUNA CASSEROLE!



Not Your MaMa's Tuna Casserole! image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 7

1 package (12 oz.) egg noodles, cooked
1 can (12 oz.) albacore tuna, drained and flaked
1 can cream of mushroom soup with 1/2 can milk added
1 cup frozen petite peas
1 cup Kraft Mayonnaise
1 can French fried onions
1 cup Kraft Shredded Cheddar or Mexican Blend Cheese

Steps:

  • Cook egg noodles. Heat the tuna, soup and peas in a separate saucepan. Pour over and gently mix with the cooked egg noodles and mayonnaise.
  • Add half the noodle mixture into large baking pan. Top half with 1/2 can French fried onions and 1/2 cup cheese. Add the other 1/2 of noodle mixture to baking pan. Add the other 1/2 cup shredded cheese. Top with the remaining French fried onions.
  • Bake at 350°F for about 40 minutes until top becomes bubbly.

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-MAMA'S TUNA CASSEROLE



Not-Your-Mama's Tuna Casserole image

Categories     Bake     Tuna     Boil

Yield serves 4 to 6

Number Of Ingredients 9

6 ounces egg noodles
One 14 3/4-ounce can creamed corn
1/2 cup cream cheese (4 ounces)
1/2 cup milk
1 teaspoon Dijon mustard
One 6-ounce can tuna, packed in water
1/2 cup chopped pimiento-stuffed green olives
Salt and freshly ground black pepper to taste
1 3/4 cups French-fried onions

Steps:

  • Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions.
  • Meanwhile, combine the creamed corn, cream cheese, milk, and mustard in a large saucepan over medium heat. Cook, stirring occasionally, until the cream cheese melts, 3 to 5 minutes.
  • Drain the egg noodles and add to the corn mixture. Add the tuna, olives, salt, and pepper.
  • Transfer the tuna mixture to the prepared baking dish and top with the fried onions. Bake for 20 minutes, or until bubbly. Serve immediately.

NOT YOUR MOTHER'S TUNA CASSEROLE RECIPE



Not Your Mother's Tuna Casserole Recipe image

Provided by Tonya_Speed

Number Of Ingredients 8

1 box WHITE cheddar macaroni and cheese
1/2 onion -- chopped
1 can albacore tuna -- drained
1/2 tablespoon unsalted butter
1/8 cup unsalted butter
1 cup skim milk
1 cup saltine cracker crumbs
3/4 cup cheddar cheese, low-fat -- shredded

Steps:

  • Boil water to make boxed mac and cheese. Cook pasta and drain. In the meantime, chop your onion, open and drain your tuna and get ready to launch into tuna casserole land. In a medium-sized skillet, melt your measly 1/2 tablespoon of butter. (I'm trying to be good about the butter, but sometimes I slip a little extra in) Now saute your onion and as it turns clear, add the drained tuna. Then add the milk, butter and sauce packet from the box and cook till it thickens. Schlep everything together except the saltines and cheddar and stick it in a lightly greased casserole dish. Top with saltines and then cheese. Bake for about 15 minutes, give or take, in a preheated 350 degree oven. If you are like me, you will be a) blown away that something so easy could taste so good b) make it so often everyone eventually begins to groan c)sneak the leftovers for lunch before the kids find out.

Tips:

  • Use high-quality tuna: Choose tuna that is packed in water or olive oil, and avoid tuna that is packed in vegetable oil or soybean oil.
  • Drain the tuna well: This will help to prevent the casserole from being too watery.
  • Use a variety of vegetables: This will add flavor and texture to the casserole. Some good choices include broccoli, cauliflower, carrots, celery, and peas.
  • Use a creamy sauce: This will help to bind the ingredients together and make the casserole more flavorful. You can use a variety of sauces, such as Alfredo sauce, cheese sauce, or béchamel sauce.
  • Top the casserole with a crispy topping: This will add a nice crunch to the casserole. Some good choices for toppings include bread crumbs, crushed crackers, or grated Parmesan cheese.
  • Bake the casserole until it is golden brown and bubbly: This will ensure that the casserole is cooked through.

Conclusion:

Tuna casserole is a classic comfort food that is easy to make and can be enjoyed by people of all ages. By following these tips, you can make a tuna casserole that is both delicious and nutritious. So next time you're looking for a quick and easy meal, give tuna casserole a try!

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