This is a baked frittata rather than the classic tuna noodle casserole but it's been a family favorite for years.

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.

1. The size of the cans of tuna have changed through the years from 9-1/2 oz., to 7-oz., 6-oz., and now are only 5-oz., so they may need to add more tuna -- if that's the "flavor" they are missing? FYI: Any leftover tuna can be frozen if you need to use only a portion from a can.

2. Tuna Casserole is a many wondrous thing with many variations, some plain with only a few ingredients, and some more "enlightened", so they may need to find a new recipe to match their taste. Or you can change something as simple as using Golden Mushroom Soup, Cream of Celery Soup, or Cream of Chicken Soup, which have more flavor, instead of insipid Cream of Mushroom Soup. Many recipes add a crushed chicken bouillon cube or bouillon granules to enhance the flavor.

3. Many recipes, especially Tuna Noodle Casserole, are often more noodle than tuna -- you'd have to send out a search party to locate the tuna in them. This is especially noteworthy now that the amount in a can of tuna has been hit by the food "shrink ray" and we may neglect to use more than a 5-oz. can of tuna, when the instructions indicate a "can of tuna" and a can was 6- or 7-oz. I am always more generous with the tuna so we get at least a 2-oz. serving of protein per serving of casserole. I may use one can of inexpensive tuna (looks more like cat food but has a lot of flavor), and one can of solid white albacore tuna so you can find a nugget of meat, but isn't as flavorful. So the type of tuna can change the flavor. Or, choose a can of tuna in oil instead of water.

--The recipes I grew up with were pretty bland - as was nearly everything served back in the 50's - and bring back memories of Church Basement Potluck Dinners. :-)

7-oz. can of tuna
can of mushroom soup
small can of peas (drained)
1/2 pound package of potato chips
1 c. hot milk
Put alternate layers of potato chips, tuna, and peas in a buttered baking dish. Add milk to the soup and pour over ingredients in casserole. Bake at 350 degrees for 1 hour.

i always put sauted onions and cheddar cheese in mine. i know i know....no cheese and seafood....but really...cheese. it makes everything better.

This is my recipe for Tuna/Turkey or chicken Casserole .

Tuna Casserole (Tetrazzini)
===========================
Source: My Own

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 350ðF
oven.

May I suggest a pinch (it has a very strong flavour) of tarragon? Wonderful addition to any tuna dish...a marriage made in heaven!

I like tuna with tarragon.

I also like it tangy so mix it with things like black olives, capers, artichokes...

I know some folks like dill. I've also known folks to make theirs with the can of soup approach, but they starting with a box of mac n cheese. Probably has disastrous nutritional stats, but tastes better than it sounds. I haven't made any version for over 20 years.

I always add sour cream to my tuna noodle casserole....and a crushed potato chip topping :)