I really enjoy tuna casserole and the many happy memories that go with this classic 1970’s dish. During this COVID-19 pandemic, I found one can of tuna in the cupboard. More being delivered in my Costco grocery list at the end of this month. Canned tuna is the inspiration for this dish. It’s the only canned product you’ll find in this recipe. No canned mushroom soup for this chick. Serve with a side of veggies or a nice salad. Also tastes great cold.
This is an easy dump and do recipe. Feel free to use any kind of noodles, tuna, yogurt, milk, mayonnaise, potato chips, and cheese. The ingredients we used were all organic with the exception of the mayonnaise, cheese, and potato chips. My hope that this brightens your day bringing back old memories or making new ones. With love from me during this challenging period in history.
Modern Day Tuna Casserole (Gluten Free or not)
Serves 4 to 6
1 ½ cups noodles, we used gluten free GoGo macaroni, cooked
1 tablespoon olive oil
1 medium onion, chopped and fried
1 large garlic, minced
1 celery stock, small dice
2 large mushrooms, sliced
¼ cup frozen peas
¼ cup frozen corn, optional
1 can tuna, flaked
1/3 cup milk
1/3 cup organic Greek yogurt
1/3 cup mayonnaise
Freshly ground salt and pepper to taste, we used Pink Himalayan sea salt.
4 heaping tablespoons cheddar cheese, shredded
½ cup potato chips, crumbled (any savoury chips work too)
Preheat oven to 425 degrees F
Cook noodles according to package instructions
In a small fry pan, heat 1 tablespoon olive oil and fry onions, garlic, and celery until soft
In a 9 x 9 inch square Pyrex dish or other baking dish, add the first 13 ingredients and mix together.
Add 2 heaping tablespoons of cheese (or more) to the tuna mixture
Then sprinkle the remaining heaping two tablespoons of cheese (or more) over the top.
Sprinkle the potato chips on top of the casserole.
Bake for 20 minutes in the preheated oven.