Every once in a while, nothing will satisfy like a classic creamy tuna casserole. This recipe can be jazzed up* or served as is.
Grandpa and I were trying to figure out why we don’t have this more often. The recipe is simple and delicious. Tuna is healthy and affordable. I can double or triple the recipe for company or kids.
What we figured out is that it is too easy, food snobs that we are. Both of our mothers made a variation of this wholesome family dinner and I made it for our kids for decades.
- Make it tex-mex with Queso with Corn Chips.
- Go bistro with Gruyere and a breadcrumb/butter topping.
- Add fresh herbs to the casserole before baking: red pepper, parsley, cilantro, tarragon, marjoram, or dill all add a unique spin. Be careful with your combos though. I like to keep this one simple.
Just so you know – egg noodles are not the same thing as pasta. If all you have is pasta in the pantry by all means use it up but allow an extra 5 to 10 minutes to set before baking. Pasta will give the dish a heavier feel. We think that small shell pasta is almost as good as classic egg noodles but — not quite.
Usually I would say that Tuna Casserole is best when you keep it simple. That doesn’t mean you can’t add chopped carrots or a bit of broccoli. Even fresh spinach added before baking can add a nice touch. The important thing is to use comfort flavors for you!