Sorry but I can't give proper credit to whom ever provided this recipe. So if you recognize it hold your hand up! It's one of Meredith's favourites even though she puts ketchup on it! I enjoy it too....sans ketchup.

Tuna Noodle Casserole

1 large can white tuna in water drained
1/3 Lb egg noodles or linguini ( or penne or shells )
1 Tbl olive oil
1 medium carrot diced (I omit)
1 medium onion diced
1 stalk of celery diced
1 Cup frozen peas
2 Tbl butter
2 Tbl flour
1 3/4 Cup half & half
1/3 Cup real mayonnaise (not Miracle Whip)
Kosher salt and fresh ground pepper to taste
1 Cup cubed or shredded cheddar cheese
1/2 Cup bread or cracker crumbs

Cook noodles according to package directions, set aside. In a skillet heat olive oil and add diced vegetables sprinkled with salt and pepper sauting until tender. Add peas cooking another 3 minutes. Remove vegetables from skillet to a large bowl. Add tuna to vegetables.

In same skillet, melt butter over medium heat. Whisk in flour until smooth and cook for 2 minutes. Whisk in half & half until mixture boils and thickens. Allow to cook for 2 minutes. Remove from heat and stir in mayonnaise and salt and pepper to taste. Add sauce to bowl with tuna and vegetables. Stir in drained noodles and cheese.

Transfer to casserole dish that has been sprayed with Pam. Top with bread crumbs and bake at 350 for 30 minutes until bubbly.

NOTE: I add Parmesan cheese to the bread crumbs.

Linda , a little birdie just told me this was Marilyn's recipe. I know you have tried, and love, several of her recipes.

I've added her name to the file! Thanks birdie.....

No recipe. I drain the oil from two cans of tuna into a frying pan. Add a little butter. Add enough flour to make a roux. Add the tuna. Whisk in milk until it's the consistency I want. Toss the cooked pasta and some grated cheese with the white sauce and pop it in the oven until it's all bubbly.

My spouse dumps a can in Kraft Macaroni & Cheese Dinner. Sometimes adds peas or limas!

(Not recommended.)

Linda, this is my shortened fast version of one from a Church cookbook years ago. I love it because of the tomato/cheese combination.

6 to 9 oz Egg noodles, cooked half way
1 plus cup shredded cheddar cheese
1 can tomato sauce
6.5 to 9 oz can tuna
Sprinke of onion powder
sliced water chestnuts

Grease 8x8 casserole dish
after cooking noodles half way, drain and mix with cheese,
heat tomaoe sauce and onion powder in microwave
pour over noodles and cheese
Add tuna and waterchestnuts, mix thoroughly and pour in casserole.
Bake at 425 for 30 mins.

If you overcook the noodles when boiling them, don't bother using them, they'll be mush after baking. (Hate it when people do that to mac and cheese!)

This is a baked frittata rather than the classic tuna noodle casserole.

TUNA-SPINACH FRITTATA

2 Tbs. butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
1 box frozen chopped spinach, defrosted and squeezed dry *
3 cups cooked rice (1 cup uncooked)
1/2 cup grated Parmesan cheese
1 (6 oz.) can tuna, drained and flaked
4 eggs, slightly beaten
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
1 cup shredded Mozzarella cheese

Melt butter in large saucepan. Add onion and garlic and saute over medium heat until soft but not browned. Remove pan from heat and add spinach, rice and Parmesan cheese and mix well. ##At this point, mixture can be refrigerated for a day or two and finished up on another day.

Mix tuna into rice mixture. Mix together eggs, milk, salt and pepper. Pour over rice mixture and gently stir to blend. Turn into a greased 9 inch square or shallow 2 quart baking dish. Top with Mozzarella cheese. Bake in 350 degree oven for 30 minutes. Let cool for 5 minutes and then slice into squares or wedges to serve.

* Note: 1 lb. fresh spinach, cooked, chopped and well-drained (about 1 1/ 2 cups) can be substituted for the frozen spinach.

Thanks, I'll pass them all on to her and let her try them all!

I used to love tuna casserole, I may just make some just for me!

Linda

Here is my favourite. If you don't like mushrooms then leave them out.

Home Cookin Chapter: Recipes From Thibeault's Table

Tuna/turkey Casserole (Tetrazzini)
===========================

I am not a big fan of casseroles but I do like this one.Substitute leftover turkey or chicken for the tuna.

8 Tablespoons butter
1/4 all purpose flour
2 1/2 cups milk or mixture of milk and cream
2 garlic cloves
2 cans white tuna, well drained
1 cup mushrooms sliced
1/2 cup chopped green onions
1/2 cup chopped celery
1 tablespoon fresh thyme
8 ounces penne (or use pasta shape of your choice)
1 1/2 to 2 cups fresh breadcrumbs saute in butter
3 Tablespoons parmesan cheese
. Put water on to boil and cook pasta. Do not overcook pasta as it will
cook again in the oven.

Heat milk in microwave with whole garlic cloves.
Make a roux with 4 tablespoons butter and 1/4 cup flour. Add milk or
cream and season with salt and pepper. Simmer for a few minutes and
remove garlic cloves.

Saute mushrooms, onions and celery in butter or margarine until tender.
Add the thyme.
Stir this mixture into the cream sauce.

Add well drained pasta to sauce and stir in tuna. Leave tuna in fair
size pieces.

Place in buttered casserole dish and sprinkle with breadcrumbs to which
you have added the Parmesan cheese.

Bake for 30 to 40 minutes or until crumbs are golden in a 350°F oven.

I love AnnT's tuna casserole. No canned soup in hers. I don't have it on this computer, but if you have a copy of Thibeault's table it's in there. If not maybe Ann will see this.

Tracey

I make one similar to Ann's, except that I use chicken stock instead of milk, since milk upsets my stomach. I have on occasion used potato chip crumbs instead of bread crumbs, but they do add quite a bit of salt.

Lars