Best 2 Retro Tuna Casserole Recipes

Retro tuna casserole is a classic American comfort food recipe that has been enjoyed by families for generations. This hearty and economical dish is a great way to use up leftover tuna, and it's perfect for potlucks, picnics, and family gatherings. Retro tuna casserole is typically made with canned tuna, cream of mushroom soup, egg noodles, and peas. However, there are many variations on the recipe, so feel free to experiment with different ingredients to create your own personal favorite.

Check out the recipes below so you can choose the best recipe for yourself!

RETRO-METRO FANCY TUNA CASSEROLE

Retro-Metro Fancy Tuna Casserole image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/2 loaf day-old crusty bread or 2 crusty day-old rolls
1 to 1 1/4 pounds tuna steaks, 1-inch thick -- 2 big steaks
1 cup white wine
Water
1 bay leaf
1 teaspoon peppercorns
1 tablespoon extra-virgin olive oil -- 1 turn of the pan
4 tablespoons butter, divided
2 large shallots, chopped
16 small button mushrooms, thinly sliced
Salt and pepper
1 1/2 teaspoons ground thyme or poultry seasoning
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup heavy cream or half-and-half
1 cup baby frozen peas
1 pound extra-wide egg noodles, cooked to al dente or 12 ounces, 1 box, egg fettuccini
Chopped fresh parsley leaves, to garnish

Steps:

Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.
Remove cooked, poached tuna to a bowl and flake fish with a fork.
Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.

RETRO TUNA CASSEROLE

RETRO TUNA CASSEROLE image

My husband and I were trying to decide what to have for dinner today, which is Ash Wednesday. We tossed around a few dinner ideas; actually I was doing all the tossing--his response was always the same: he wanted a cheeseburger. I'm not suggesting this casserole tastes like a cheeseburger, but each time he opened his mouth at...

Provided by CHRISTINE REARDON

Categories Casseroles

Time 45m

Number Of Ingredients 11

Ingredients

2 c uncooked shells
1/4 c butter
1 small onion, chopped
1/2 tsp sea salt (i use coarse crystals)
1/4 tsp ground pepper (i love mccormick's black peppercorn grinder)
1/4 c flour
1 3/4 c milk
8 oz sharp cheddar cheese or american cheese, shredded; or, if using a block, cut into 1/2 inch cubes
1 c frozen peas
1/2 c bread crumbs
1 can(s) solid white tuna (5 oz)

Steps:

1. Cook macaroni as directed on box. Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted; add tuna and peas.
2. Place macaroni in ungreased 2 quart casserole. Stir cheese sauce into macaroni. Sprinkle bread crumbs (I love Progresso's Panko bread crumbs) over top. Bake, uncovered, in 375 degree oven for about 30 minutes.
3. This goes nicely with a green salad on the side. And a glass of wine, if the mood dictates...

Tips:

Use Canned Tuna in Water: Draining the tuna before using it is important to avoid a watery casserole. Oil-packed tuna can also be used, but it should be drained and rinsed well to remove the excess oil.
Choose a Variety of Vegetables: This recipe calls for peas, corn, and celery, but you can also add other vegetables like carrots, broccoli, or green beans. Fresh or frozen vegetables can be used, just make sure they are cooked until tender.
Use a Creamy Sauce: The cream of mushroom soup and milk in this recipe create a creamy and flavorful sauce. If you don't have cream of mushroom soup, you can use cream of celery or cream of chicken soup instead.
Add Some Cheese: Cheese is a great way to add extra flavor and richness to the casserole. Cheddar, Parmesan, or Swiss cheese are all good choices. You can also use a combination of cheeses.
Top with Crunchy Croutons: Croutons add a nice crunchy texture to the casserole. You can use store-bought croutons or make your own by tossing bread cubes with olive oil and herbs and baking them in the oven.

Conclusion:

Retro Tuna Casserole is a classic comfort food that is easy to make and always a crowd-pleaser. With its creamy sauce, tender tuna, and crunchy vegetables, this casserole is sure to be a hit at your next potluck or family gathering. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!