Lent is the time many of us will be making more meatless dinners. If you’re a fish lover and want to taste a fantastic way to prepare tuna, then you need to try my Prized Tuna Casserole recipe. Though it never won a prize, it is the one tuna casserole that all my friends and family ask me to make for family gatherings or to give them the recipe.
My Prized Tuna Casserole recipe is not a soupy sort of tuna casserole, but one that has a thicker, velvety white cream sauce and plenty of vegetables, extra protein besides the tuna from hard-boiled eggs and portabello mushrooms. The recipe also has elbow macaroni or your favorite form of pasta such as the twisted shaped ones I used this time and crushed saltine crackers. Most tuna casseroles use crushed saltine crackers on top, but I mix them in the casserole. This simple change really gives a special touch to setting this dish off beautifully.
This casserole can feed a lot of people about six to eight. However, it is easily reheated on the stove or the microwave, which makes it handy for an extra meal for a lunch. You can also get another entire meal out of it with a side of vegetables and a salad or soup.
When you are searching for new ideas for fish, I seriously hope that you give my Prized Tuna Casserole recipe a shot. I think that you and your family will love it. You also might want to try some of my other tuna recipes such as my tuna tomato casserole or tuna-cheddar casserole. Tuna salads can always come in handy like my Mediterranean Tuna Salad, especially when you are busy because you can prepare them ahead of time. You can find some of my other favorite tuna recipes in my search box.
Prized Tuna Casserole Recipe
My Prized Tuna Casserole recipe is not a soupy sort of tuna casserole, but one that has a thicker, velvety white cream sauce and plenty of vegetables, extra protein besides the tuna from hard-boiled eggs and portabello mushrooms with pasta and crushed saltine crackers inside the mix.
- 1 small onion finely chopped
- 1 cup of celery finely chopped
- 3 cups of cooked elbow macaroni or your favorite form of pasta
- 8 oz. of portabello mushrooms sliced
- 2 cups of milk
- 4 tablespoons of flour
- 4 tablespoons of butter or margarine
- 1 teaspoon of salt
- ½ teaspoons of black pepper
- 2 cans of tuna fish 5-oz. can, drained
- 3 hard-boiled eggs sliced
- 3/4 cups of crushed saltine crackers
- 3 tablespoons of olive oil
To prepare my casserole, fry the chopped onion in the olive oil to gently brown.
Cook your macaroni on another burner while frying.
Next, I make my white sauce on another burner by mixing the milk, flour and butter in a saucepan and cooking till thickened.
Combine, chopped mushrooms, chopped celery, tuna, crushed saltine crackers, cooked white sauce, cooked macaroni, chopped hard-boiled eggs, and fried onions into a well-greased 2-1/2 quart casserole dish with a lid.
Get a larger cake pan (about 9 x 13 x 2-inches) to place your casserole in. The reason is because you will be pouring hot water to surround it in the oven while it cooks.
Bake at 350-degrees about 45 minutes or until the vegetables are tender.