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Tuna Casserole

kitchengoddess's picture

Tuna Casserole (post #71186)

kitchengoddess on Tue, 03/29/2011 - 09:10
in

I made a tuna casserole this weekend.  http://www.eatingwell.com/recipes/skillet_tuna_noodle_casserole.html

It was ok, but I was hoping for creamier and this one needed a bit of help with other spices.  Does anyone have a T&T recipe for tuna casserole?

-A +A
Gretchen25's picture

Personally I don't think (post #71186, reply #1 of 7)

by Gretchen25 in reply to kitchengoddess [original] on Tue, 03/29/2011 - 11:28

Personally I don't think whole wheat bread and noodles would be particularly good for a tuna casserole. Rachael Ray has a recipe and uses fresh tuna.  Probably using some worcestershire sauce in the sauce would help it. dry mustard also. i can't recall all the recipe, but recall wine. Using fat free half and half for the bechamel would certainly help. Using richer mushrooms--like reconstituting wild mushrooms would help it along.  And finally, I love tarragon for an herb for fish and poultry.

kitchengoddess's picture

Excellent! (post #71186, reply #2 of 7)

by kitchengoddess in reply to Gretchen25 [original] on Tue, 03/29/2011 - 15:58

Thanks for the suggestions Gretchen.  I really don't like Rachel Ray so I never would've gone looking for one of her recipes.

I found this one when looking for her recipeshttp://www.foodnetwork.ca/recipes/recipe.html?dishid=10398

what do you think?  I have a potluck in a couple of weeks so now I'm thinking a casserole may be just the ticket.

Gretchen25's picture

I have said many times if onr (post #71186, reply #3 of 7)

by Gretchen25 in reply to kitchengoddess [original] on Tue, 03/29/2011 - 16:55

I have said many times if onr dordn't like watching RR, just go look at her recipes which are really quite good, using REAL food, no processed, and making preparations simple.  I think she is VERY good at that. Unpretentious.

 Personally I would never take a tuna casserole to a potluck. Just me. I like to take something more memorable.   I think there are so many other things that are better. I haven't made one in 30 years, and if i did would use mushroom soup==at home.  I would also add some mayonnaise to the soup when I made it.

Gretchen25's picture

I just went back and looked (post #71186, reply #4 of 7)

by Gretchen25 in reply to kitchengoddess [original] on Wed, 03/30/2011 - 05:38

I just went back and looked at the recipe you posted. I will be VERY honest. I think it will be awful. I would not use a cheese sauce with canned tuna or salmon, and actually not with fresh either.  And using a lite cheese for melting is a recipe for disaster. It "won't".

I think cheese and fish is really not good--can be OK with shell fish like shrimp and lobster. I think this is a fairly commonly held opinion.  You "might" be able to sub shrimp in that dish and have it be OK.

Here is a little discussion of the topic of cheese and fish. Parm is the prime exception, and of course there are things that DO work. But a straight "cheese sauce" with canned tuna just doesn't work for me. OH IRRITATION. Can't paste it.

kitchengoddess's picture

deep breaths...1,2,3 (post #71186, reply #5 of 7)

by kitchengoddess in reply to Gretchen25 [original] on Wed, 03/30/2011 - 08:16

Sorry you can't paste Gretchen.

I am going to a potluck that is not fancy.  That bunch is just looking to get together and have fun. My budget is really, really small right now so I was looking for something that would go a long way and can be presented as a main dish.  The group is usually about 10 people and this dish could serve a lot.  Tuna is a very cheap option for me.  I have had tuna casseroles I like, I am guessing that they had a cheese sauce, so maybe it is a matter of taste.

My other option was vegetarian lasagna.   I welcome other suggestions too as always.  I just thought this seems to be a dish that a lot of people may have made a long time ago.

Gretchen25's picture

Don't mistake me. I really (post #71186, reply #6 of 7)

by Gretchen25 in reply to kitchengoddess [original] on Wed, 03/30/2011 - 10:57

Don't mistake me. I really like tuna casserole--made with canned tuna. I just don't care for cheese sauce with tuna or salmon. And I DO think that lite cheese will not taste good all on its own--it doesn't melt well at all. 
Make the tuna casserole, use the pasta, I would leave out the cheese. Tuna casserole was originally made with cream soup--use that (more expensive these days) or make your own.  BUT as you say, it is all a matter of taste. You asked what I thought of that recipe. Just my opinion. Doesn't count for any but that.  ;o)

kitchengoddess's picture

AH!!! (post #71186, reply #7 of 7)

by kitchengoddess in reply to Gretchen25 [original] on Wed, 03/30/2011 - 13:53

Now I understand the difference btwn the sauces.  I didn't understand the difference you were making about the cream soup vs the cheese sauce.

Some times it takes me a few reads... :)