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Tuna casserole recipes
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<blockquote data-quote="Tiapet" data-source="post: 520003" data-attributes="member: 455"><p>I have a tuna casserole recipe that might be different to some that I was raised on and then had to alter because my kids didn't like it so much, though it's basically the same and I'll show the difference in the recipe:</p><p></p><p>1-16oz bag of fine egg noodles, we have had a hard time finding these over the years lately so adapted it to angel hair or any other pasta sometimes. If you adapt then use a lb of pasta.</p><p></p><p>1 can of cream of mushroom soup</p><p></p><p>2 cans of tuna (middle difficult child doesn't care for tuna too much so if I use 1 she won't complain too much)</p><p></p><p>16 oz pimento spread (this is where I adapted - original recipe called for 3 jars of kraft pimento cheese which is found in dairy section and they are tiny little things that my mom and gmom always saved and used as juice jars afterwards. Kids don't like that kind but will each store brand pimento spread or any other brand which is entirely different consistency)</p><p></p><p>Optional bread crumbs or crushed potato chips for topping.</p><p></p><p></p><p>Preheat oven to 375. Boil pasta until done to your likeness. Drain. While in colander. Mx the other ingredients in hot pasta pot (to promote cheese to melt) until all ingredients are well mix and then add pasta back in. Mix all together with pasta. Pour into baking dish. Sprinkle bread crumbs or crushed potato chips on top if desired. Cover with aluminum foil if not putting topping on. Bake in oven for 45 minutes.</p></blockquote><p></p>
[QUOTE="Tiapet, post: 520003, member: 455"] I have a tuna casserole recipe that might be different to some that I was raised on and then had to alter because my kids didn't like it so much, though it's basically the same and I'll show the difference in the recipe: 1-16oz bag of fine egg noodles, we have had a hard time finding these over the years lately so adapted it to angel hair or any other pasta sometimes. If you adapt then use a lb of pasta. 1 can of cream of mushroom soup 2 cans of tuna (middle difficult child doesn't care for tuna too much so if I use 1 she won't complain too much) 16 oz pimento spread (this is where I adapted - original recipe called for 3 jars of kraft pimento cheese which is found in dairy section and they are tiny little things that my mom and gmom always saved and used as juice jars afterwards. Kids don't like that kind but will each store brand pimento spread or any other brand which is entirely different consistency) Optional bread crumbs or crushed potato chips for topping. Preheat oven to 375. Boil pasta until done to your likeness. Drain. While in colander. Mx the other ingredients in hot pasta pot (to promote cheese to melt) until all ingredients are well mix and then add pasta back in. Mix all together with pasta. Pour into baking dish. Sprinkle bread crumbs or crushed potato chips on top if desired. Cover with aluminum foil if not putting topping on. Bake in oven for 45 minutes. [/QUOTE]
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