Mary Grubbs Tuna Cashew Cassarole

Mary Grubbs Tuna Cashew Cassarole Recipe

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Suzanne Capik


Growing up in Northern California, my family had a summer cabin at the beach. We had lots of friends at the cabin, and Mary and Walter Grubbs, were neighbors that were more like family! Mary taught my mom and me this recipe when I was about 5 or 6. I still make it today. Mary and Walter are not longer with us, but I remember talking their ears off as a little one, and they were ever so patient with this chatty cathy! Thank you Mary, Thank you Walter!


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4 to 6
30 Min
30 Min
Stove Top


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  • 1 Tbsp
    butter, melted
  • 2 Tbsp
    bell pepper, finely chopped
  • 1/4 c
    finely chopped white or yellow onion
  • 1 c
    thinly sliced celery
  • 3/4 c
    tuna, in oil
  • 1 1/4 c
    white sauce
  • 1/2 c
    whole milk
  • 1 c
    chow mein noodles
  • 1/2 c
    salted cashews, toasted
  • ·
    salt and pepper to taste
  • 3 c
    cooked long-grain white rice

How to Make Mary Grubbs Tuna Cashew Cassarole


  1. prep your veggies, then when ready melt the butter in a frying pan and sweat the onions and peppers in the butter.
  2. I open and drain off the excess liquids from my tuna! Then I add the tuna to the onions, peppers and celery to help bring up the full body of the flavors.
  3. I will make up a quick white sauce on the stove and add it to the celery, onion, peppers and tuna. Tossing them together. Then I add in the cooked white rice until well coated with the white sauce. I transfer the casserole to a 1 1/2 quart casserole pan, top with toasted cashews and chow mein noodles, and bake at 350 for about 30 minutes. Or until hot and bubbly!

Printable Recipe Card

About Mary Grubbs Tuna Cashew Cassarole

Course/Dish: Casseroles
Main Ingredient: Rice/Grains
Regional Style: American

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