Tuna casserole is a budget-friendly, palate-pleasing dish. It came into existence during the 1950s as a way to feed a family at low cost with ingredients that can be stored in a cupboard. It was commonly brought
to potluck dinners, mercy meals or to the family of a sick neighbor. Tuna casserole freezes well, making it a convenient food that can be prepared ahead of time and easily served any night of the week. The most basic recipe for tuna
casserole contains canned tuna, condensed cream of mushroom soup, noodles and milk. Additional ingredients like canned or frozen peas, corn and carrots can be incorporated to increase the nutritional value and flavor. Tuna casserole
can be topped with breadcrumbs, crushed potato chips or canned onion rings before baking to create a crispy golden finish.
Although classic tuna casserole is most often made with canned ingredients, there are several recipes that use some or all fresh ingredients for a brighter taste. Sliced mushrooms and a white sauce made of milk, flour and butter can be
used in place of the condensed cream of mushroom soup, and cheddar cheese can even be added for another layer of flavor. Canned tuna can be traded for tuna from the fish market while fresh peas and corn can be used in place of canned or
frozen varieties when in season. Ambitious home cooks can make noodles from scratch while less determined cooks can pick up fresh noodles at the grocery store. Even when using fresh ingredients, tuna casserole is a cost-effective comfort
food that is sure to satisfy everyone. |
