I’ve eaten my fair share of tuna casseroles in my time – some good, some bad, and some ugly.
Most casserole recipes have canned soup in them for the sauce and other ingredients that I would rather not eat. We prefer all natural, real food ingredients.
I think I have perfected the tuna casserole recipe to eliminate all the yuck factors.
This is a great frugal lunch for our homeschool family.
For my two who don’t care for fish? They still love this! It doesn’t taste fishy at all. You can always substitute chicken or turkey or salmon! And I love all the “hidden” vegetables.
I have friends who keep the cream soup base in a jar or can in their pantry. I haven’t been that proactive. It’s really just not that hard to make it fresh each time and I have little storage space.
I make a béchamel sauce and boil pretty noodles. (White Sauce – Approx: Melt a stick of butter, add 1/3 c flour, whisk, add 1 pint cream, whisk.)
Boil noodles to al dente. They’re gonna bake in that casserole and you don’t want mush.
Tuna (water and all from the can or pouch – or leftover grilled, roasted, baked tuna steak is very yum!)
Chopped veggies in a big bowl. I love, love, love roasted peppers. We canned our own last fall and wow! does that add a lovely flavor.
Lots of shredded cheese. Usually whatever I have on hand – Parmesan is a must though. A Mexican cheese blend melts just beautifully.
Here’s the casserole beauty, ready for the oven: