Best 4 Retro Metro Fancy Tuna Casserole Recipes

RENAISSANCE OF TUNA CASSEROLE

Steps:

• Place pasta water on to boil. Salt water then add pasta and cook to al dente.
• While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

MOM'S TUNA CASSEROLE CIRCA 1949

Steps:

• Bring a large pot of lightly salted water to a boil.
• Cook pasta in boiling water for 8 minutes, or until al dente; drain.
• Preheat oven to 425 degrees F.
• In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.
• Transfer to a 9" x 13" inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
• Bake, uncovered, for 15 to 25 minutes in the preheated oven, or until cheese is bubbly.

FERN'S TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. Pour mixture into a 9x13-inch baking dish; add noodles and mix well. Top noodles with cheese food and sprinkle potato chips over cheese.
• Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

RETRO-METRO FANCY TUNA CASSEROLE

Steps:

• Place bread in a toaster oven on medium heat to dry and toast, 20 minutes.
• Bring a large pot of water to a boil; add salt, then pasta; cook to al dente; drain.
• Place tuna in a small skillet; add in wine and just enough water to cover fish.
• Add bay leaf and peppercorns; bring liquids to a boil; decrease heat to simmer and cover skillet.
• Poach fish 12 minutes.
• Meanwhile, heat a large deep skillet over medium heat; add in olive oil and 2 tablespoons butter.
• Add in shallots and mushrooms; season with salt and pepper; sauté gently for 5 minutes.
• Sprinkle in thyme and flour; cook 1 minute, stirring with a whisk; whisk in chicken broth, then cream.
• Adjust seasonings; add in peas.
• Remove cooked, poached tuna to a bowl; flake fish with a fork.
• Add cooked noodles and tuna to the sauce; remove sauce from heat and transfer mixture to a casserole dish.
• Use the biggest holes on a box grater to grate the bread into large crumbs.
• Melt remaining 2 tablespoons butter in a small cup in the microwave and pour melted butter over breadcrumbs.