Tuna casseroles are one of the most frugal dinners you can make. Most picky kids will eat them, and most picky…
by Rachel Paxton
Tuna casseroles are one of the most frugal dinners you can make. Most picky kids will eat them, and most picky husbands will too! Whenever you can’t think of something for dinner, you can bet you will probably have the ingredients on hand to make some of these all time favorites:
Classic Tuna Casserole
1 envelope chicken noodle soup mix 2 1/2 cups boiling water 3 tablespoons butter 3 tablespoons flour 1 can tuna 2 cups canned peas, drained 1/4 cup buttered bread crumbs Pepper
Preheat oven to 450 degrees. In a small saucepan, combine soup mix and water; heat to boiling. In another saucepan, melt butter over low heat and blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add tuna and fold in peas. Pour into a greased baking dish and top with bread crumbs. Bake for about 15 minutes, until heated through.
1 can tuna, drained 1 can cream of mushroom soup 2 cups chow mein noodles 1 cup celery, chopped 1/4 cup onion, chopped 1/2 cup almonds or cashews, chopped
Combine soup with 1/4 cup water. Add 1 cup chow mein noodles and remaining ingredients. Place in baking dish and spread rest of noodles on top. Bake at 375 degrees for 30 minutes.
Tuna Supper Casserole
1 (10 oz.) package frozen spinach 1 can tuna, drained 1 small can sliced mushrooms (optional) 2 tablespoons lemon juice 3 tablespoons butter 1 tablespoon minced onion 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg, slightly beaten
Cook spinach according to directions on package. Drain well. Drain mushrooms, saving liquid. Add lemon juice and water to mushroom juice to make 1 cup liquid. In a saucepan, melt 2 tablespoons butter, and blend in onion, flour, salt, pepper, and mushroom liquid. Cook, stirring, until smooth and thick. Beat sauce into egg, then add mushrooms. Arrange spinach in a casserole dish, then top with tuna. Pour sauce on top. Dot with 1 tablespoon butter and bake at 350 degrees for 30 minutes.
1 (16 oz.) carton cottage cheese 2 cans cream of mushroom soup 1 medium onion, chopped finely 1 tablespoon Worcestershire sauce 2 garlic cloves, minced 1 cup sour cream 2 cans tuna 1 teaspoon salt 1/4 teaspoon pepper 4 cups macaroni, cooked Cheddar cheese, grated
Mix all ingredients except cheese together in a casserole dish and top with grated cheese. Bake at 425 degrees for 45 minutes.
Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. Creative Homemaking’s free recipe database also has more than 50 casserole recipes to choose from. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com