you could make your own condensed soup and then substitute that.

 

Soup base - chop up and saute veggies - garlic, celery, onions, mushrooms, whatever you want. Make a well in the middle of the pan and add a few large spoonfuls of flour of your choice. (We use rice since we are gf.) Allow to soak up some of the oil from sauteing and then slowly stir in milk while continuing to stir. Let cook until it is the consistency you want. If it gets too thick add more milk.

 

I just drain tuna from the can, flake it roughly in an oven dish, then I beat two eggs, add some fresh cream, a little grated cheese and pour the mixture on top of the tuna with a little more grated cheese on top & bake until it's a little bit brown on top but not too brown either ... serve it with plain rice and steemed veg or a salad

 

i don't like casserole ones but i make tuna burgers a lot.

 

I've found that most casserole recipes call from cream of something soup. My mom was of the Betty Crocker generation and that was basically mom's home cooking. (e.g. Strogonaff: cream of mushroom soup, ketchup and Worcestershire sauce ... seriously, I ate it ... it wasn't that bad ... but not really that good). I love my mom but at the insistence of the other women in my life since I left home the cream of mushroom soup family tradition has gladly been curbed. I'd love to make some casseroles but never do for the same reason. When I have the courage I think I'll wing it with a little inspiration from IsaFrench's contribution Maybe just outright make a bechamel and add a ton of cheese. Thanks.

 

here is a recipe for a Condensed Creamed Soup Substitute:

http://www.passionatehomemaking.com/...ken-divan.html

You have to scroll past the chicken divan recipe to find it.

 

we call this tuna mornay rather than tuna casserole but i believe they are similar.

1 onion, diced
2 tbs butter
2 tbs flour
milk
1 cup-ish grated cheese (i usually use a cheddar and parmesan)
can of tuna, drained
juice of one lemon or lime (optional)
chopped parsley (optional)
2 cups cooked macaroni (could also use rice, quinoa etc)
crushed weetbix and grated cheese for topping

in a large pot, soften onion in melted butter. stir in flour and cook for a couple of minutes without browning. add milk your prefered way, stirring constantly until you have a sauce about the consistency of pouring cream. add cheese and stir until melted. add lemon juice, parsley and tuna. add pasta/rice. pour into ovenproof dish and top with weetbix and grated cheese. bake 20 mins or until topping golden and crunchy. you can also add extra veges to sauce. corn is nice or broccoli. mushrooms if you like them.

 

I won't eat tuna casserole.

My mom overdid it a bit on the stuff when I was young.

 

Whenever I see "add cream of ____ soup," I consider that that notion is a substitute for older recipes calling for bechamel sauce. Often, I find the original in older books, like Fanny Farmer's 1896 cook book. Otherwise, I experiment with bechamel and my own spices.

 

Yes! Here is the recipe I use:
Noodle Casserole (tuna/salmon/chicken...) (adapted from AllRecipes.com)

8 oz noodles
4 T butter
4 T flour
2 t salt
2 C milk
2 C shredded cheese (usually cheddar)
1 can or equiv salmon/tuna/chicken etc
2 C peas (or other veggies if you like, I use frozen veggies and toss them in unthawed. They are still crisp when the casserole is done.)

Crust (if desired - I highly recommend

)
3/4 C bread crumbs
2 T melted butter
optional: flax seed, a couple TBS? I think I've used some almond meal before when I didn't have enough bread crumbs. Also good with a little garlic powder/granulated garlic thrown in.

Method:
Cook noodles. melt flour, butter and salt. Add milk and cheese to form a creamy sauce. Combine noodles, sauce and peas in pan. Place in baking dish.
Mix crust ingredients together and sprinkle over casserole. Bake at 350 for 30 min.

If you make more than 8 oz of noodles, definitely increase the sauce proportionately. I've often made it with about 12 oz of noodles and it all fits in a 9x13 pan, but totally fills it.

Bon appetit!

 

I make creamed tuna a lot, here's my recipe-

1/4 cup butter
1/4 cup flour (whatever kind you want, it's just a thickener)
1 tsp sweetener (I usually use raw sugar)
1 tsp salt
pepper to taste
2 cups of milk
1 can of tuna
15oz of peas, frozen, fresh, canned, whatever I have on hand

Melt the butter, whisk in the flour till it's smooth and bubbly, add the sugar, salt, and pepper. Slowly whisk in the milk and bring it to a gentle boil and let it go for a minute while you whisk it. Turn off the heat, add in the tuna and peas, and serve with noodles or rice.

 

I made tuna cassrole the other night, and it turned out pretty good. I made the soup base like IsaFrench suggested, then added the tuna, sharp cheddar cheese, yogurt and parmesan. Then stirred in noodles and baked. My kids ate it up! I didn't have peas, but that would've went in too if I had!

 

I basically make mine like fruitfulmomma, except I also add in about 1/3 cup dry wine and let it reduce, then add in some dried Italian seasoning and use 1/2 & 1/2 instead of milk. Worcestershire sauce is really good in it, too. I'm embarrassed to admit it, but I saw Rachael Ray do a recipe for Uptown Tuna Casserole, and adapted it to fit our diet. Before that, I used the can.

 

Instead of cream of mushroom soup I use sour cream and a little milk. I also add sauteed mushrooms, carrots, and onions.

 

I gotta say that I'm really fond of a bit of tarragon in tuna casserole.

 

1 onion, diced
saute in some butter
Mix whole grain pasta (1/2 pound or so) with some mayonnaise (not sure how much, 1/2 cup or so?), 2 cans tuna and a can of Muir Glen Fire Roasted Diced tomatos, salt, pepper to taste
put in a greased dish and bake at 400 degrees for 20 minutes or until warmed through. You can top it with some cheese if you want. Not really a recipe but we like it!

 

Thanks for the great ideas and recipes. I love tuna casserole and can't wait to make some this weekend!

 

Thank you Kate! I just whipped up your recipe on a whim as its what i had left in my pantry tonight and it's SO GOOD!

Quote:

Originally Posted by katelove we call this tuna mornay rather than tuna casserole but i believe they are similar. 1 onion, diced 2 tbs butter 2 tbs flour milk 1 cup-ish grated cheese (i usually use a cheddar and parmesan) can of tuna, drained juice of one lemon or lime (optional) chopped parsley (optional) 2 cups cooked macaroni (could also use rice, quinoa etc) crushed weetbix and grated cheese for topping in a large pot, soften onion in melted butter. stir in flour and cook for a couple of minutes without browning. add milk your prefered way, stirring constantly until you have a sauce about the consistency of pouring cream. add cheese and stir until melted. add lemon juice, parsley and tuna. add pasta/rice. pour into ovenproof dish and top with weetbix and grated cheese. bake 20 mins or until topping golden and crunchy. you can also add extra veges to sauce. corn is nice or broccoli. mushrooms if you like them.

 

Quote:

Originally Posted by Brown Lioness Thank you Kate! I just whipped up your recipe on a whim as its what i had left in my pantry tonight and it's SO GOOD!

Cool! I'm glad you liked it. It's one of my favourites

 

Quote:

Originally Posted by swood Yes! Here is the recipe I use: Noodle Casserole (tuna/salmon/chicken...) (adapted from AllRecipes.com) 8 oz noodles 4 T butter 4 T flour 2 t salt 2 C milk 2 C shredded cheese (usually cheddar) 1 can or equiv salmon/tuna/chicken etc 2 C peas (or other veggies if you like, I use frozen veggies and toss them in unthawed. They are still crisp when the casserole is done.) Crust (if desired - I highly recommend ) 3/4 C bread crumbs 2 T melted butter optional: flax seed, a couple TBS? I think I've used some almond meal before when I didn't have enough bread crumbs. Also good with a little garlic powder/granulated garlic thrown in. Method: Cook noodles. melt flour, butter and salt. Add milk and cheese to form a creamy sauce. Combine noodles, sauce and peas in pan. Place in baking dish. Mix crust ingredients together and sprinkle over casserole. Bake at 350 for 30 min. If you make more than 8 oz of noodles, definitely increase the sauce proportionately. I've often made it with about 12 oz of noodles and it all fits in a 9x13 pan, but totally fills it. Bon appetit!

OMG. I have all of these ingredients, I'm pregnant, it's 9:40 on the 4th of July and I'm going to have to make this TONIGHT.