Grandma Ola's Tuna Spaghetti Casserole Recipe

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Grandma Ola's Tuna Spaghetti Casserole

Woodsy Girl


This is the only tuna casserole I like. It is an old fashioned dish, but I hope you like it as much as I do. As with many recipes of my grandmother's era, the directions given for this one are sketchy and consist of "Cook" a list of ingredients, "Meanwhile: mix together" another list of ingredients, then "Pour into the cooked spaghetti and stir. Cook over low heat to thicken. Stir a little." They just assumed you already knew something about cooking. I'm providing a little more direction than that here because I understand some folks are just learning. Enjoy!

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10 Min


5 Min


Stove Top


1 c
spaghetti (macaroni pasta)
3 c
garlic powder
beaten eggs
1 can(s)
tuna (7 oz)
1 can(s)
cream of mushroom soup
1/2 tsp
salt (optional)
1 Tbsp
onion, finely chopped
1/4 tsp
celery leaf powder
1/2 tsp
french's mustard
1/2 c
2 Tbsp

Directions Step-By-Step

Put 3 c water in a 2 quart pan and bring to boil. Add dash of garlic powder and 1 cup "spaghetti" (my mom always used elbow macaroni). Stir and cook on medium high to al dente, about 7 minutes (check package directions). Drain, return to pan, cover and set aside.
While pasta cooks, in a small bowl, mix 1/2 cup milk with 2 tablespoons cornstarch. Set aside.
In a medium bowl combine 2 beaten eggs, tuna (instructions do not say to drain it, but I think Mom did), cream of mushroom soup, salt (Mom usually omitted this), tablespoon of chopped onion (or more), 1/4 teaspoon celery leaf powder (or more), 1/2 teaspoon French's mustard (you can guess where Grandma probably got this recipe), milk & cornstarch mixture (stir just before adding). Stir well.
Grandma's original instructions: Pour into the cooked spaghetti & stir. Cook over low heat to thicken. Stir a little.


(You will probably need to cook the mixture over low heat at least 5 minutes to make sure the eggs and cornstarch are done. Remember however, all stoves are different, so watch the mixture closely; you'll be able to tell when it's ready because the consistency will suddenly be thick/viscous. It's done then. Remove from heat and serve immediately. (Do not over cook as this will break down the cornstarch.)

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, Heirloom