Pam Ellingson Recipe

Cable Car Tuna Casserole

By Pam Ellingson wmnofoz


Recipe Rating:
 Be the First
Serves:
2 to 4
Prep Time:
Cook Time:
Cooking Method:
Bake

Pam's Story

This is an adoptee recipe. Larry (My Hubby) likes the old fashioned Tuna casserole once in a while, so I thought I would give this version a home in my recipe box. And there are a few different ingredients so I can tweak it some :)

Ingredients

2 c
egg noodles, cooked in salted water and drained
1/4 tsp
thyme
1/4 tsp
seasoned salt, ( i prefer johnny's)
IF YOU LIKE YOUR TUNA CASSEROLE WITH STRONGER TUNA FLAVOR, USE CHUNK LIGHT TUNA, FOR MILDER, USE ALBACORE, EITHER ONE SHOULD BE WATER PACKED
1- 2 can(s)
6 oz tuna, drained and flaked (reserve the juice)
1/2 can(s)
cream of chicken soup (about 6 oz.)
2/3 c
milk
1/2 tsp
mild curry powder
1/2 c
celery, chopped
1/4 c
green pepper, chopped
1/3 c
water chestnuts, chopped
3 Tbsp
onion, chopped
1/4 c
mayonnaise
3/4 c
frozen peas
3 to 4 oz
grated sharp cheddar cheese
TOPPING
3/4 c
triscuit crackers crushed ( i used rosemary and olive oil flavored)
2 to 3 Tbsp
butter, melted
1/4 c
almonds, sliced

Directions Step-By-Step

1
Preheat oven to 350°
Cook the noodles to al dente in salted water, then drain. In a 2-quart casserole sprayed with cooking spray, combine noodles, thyme and salt. Set aside.
2
Mix together the soup, milk, curry powder and 3-4 Tbsp. of the reserved juice in a medium saucepan and heat over med low, stirring until smooth.
3
Add celery, green pepper, water chestnuts, onions, mayonnaise, peas and the cheese. Continue to stir until cheese is melted.
4
Add flaked tuna and cooked noodles to the cheese sauce in the saucepan and mix gently but thoroughly. Return to the casserole.
5
Crush the Triscuit crackers into small to medium sized crumbs. Melt butter in a small bowl and add crumbs stirring to coat. Top the casserole with crumbs and sprinkle with almond slices.
6
Bake for about 25 minutes until hot and lightly browned.

About this Recipe

Course/Dish: Fish, Pasta, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy


loading...

7 Comments

user
Pam Ellingson wmnofoz
Aug 5, 2014
Glad you tried this casserole. I almost always tweak recipes to fit what I have in the pantry, as I like to try different flavors and types of things like crackers, etc. Hope you enjoy it many more times. :)
user
Leslie Hodgson lesgho
Aug 1, 2014
not a big fan of canned tuna, but once or twice a year I make a casserole with it. husband not a fan at all. Made this yesterday with a few alterations and we'll be having it more often as big hit in this household. For liquids I held I used some of the drain off from the canned tuna and water I cooked macaroni in with squeeze of a fresh lemon instead of milk. I upped curry, thyme to a a light 1/2 tsp. each and 1/2 tsp ground mustard. For cracker crust, I had remaining crumbs from tomato & basil triscuits, a few crumbs of mustart honey pretzels, and finished the suggested measurement with current opened triscuit box -dill and se salt. (We live in rural Midwest and it has taught me to cook with with what is in the pantry all ready and abide by semi monthly grocery store runs. )
user
Nov 23, 2012 - Pat Duran shared this recipe with discussion group: Casseroles
user
Bob Wakeman Bigcatfish
Sep 11, 2012
This looks so good. Saved.
user
Sep 27, 2011 - Pam Ellingson shared a photo of this recipe. View photo