Monday, December 14, 2009

Mom's Tuna Casserole Recipe

Neither Brother Igor nor I like fish.  I'll eat tuna salad, but that's about it... except for THIS. THIS is the tuna casserole recipe that our mom made when we were growing up, and we both still like it today (however, Mrs. Igor, Mr. Mamie, and GolfDad are NOT fans). The Igor Children like it, too.  To me, this is "comfort food," and it is "MOM."  I made a good-sized casserole yesterday so that Igor could take a few containers up north, and so that I could stash some in the freezer for my work lunches.

The recipe follows.  DO NOT put in cheese, or peas, or anything else... if you do, it's WON'T be MY MOM'S!

Brother Igor and Wombat (Mom) on my front patio, Memorial Day 2009. 
We didn't have Tuna Casserole, but the food was good anyway!

MOM'S TUNA CASSEROLE

1 can  Cream of Celery soup
8-10 oz. milk
2 cans (6 ½ oz.) tuna, drained well
2-3 C. cooked pasta (rotini)
buttered bread crumbs

1.    Mix soup and milk in 1 ½ qt. casserole; add tuna and pasta; stir.

2.    Bake at 350 for approximately 30 minutes.  Sprinkle buttered bread crumbs on top and bake additional 15-20 minutes.

For larger quantities:

3 cans Cream of Celery soup
3 soup cans Milk
4 cans tuna
1 lb. rotini
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2 comments:

  1. Mrs. ChiliDecember 14, 2009 at 12:59 PM

    You know what? I don't like fish, either (in fact, I'm terribly allergic to shellfish). I'll occasionally eat tuna salad but, like you, that's it. If you love this recipe, though, I might be convinced to give it a try (JUST like you wrote it, though). I'll report back.

    Love!

    Chili

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  2. MamieDecember 14, 2009 at 1:06 PM

    Chili, I do make mine with white albacore tuna and whole wheat rotini (I don't tell my brother about the whole wheat pasta aspect...). Somehow this mitigates the canned-cream-of-soup issue!

    ~Mamie

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