What’s Cookin’ – Tuna Noodle Casserole

It’s Lent!  That means it’s time to for many of us to eat fish on Fridays which conjures up images of salmon cakes, fish sticks, and tuna noodle casserole.

I always loved fish, but I’m from the Midwest so growing up eating fish meant the stuff out of cans and the frozen food aisle.  It wasn’t until I moved to Boston in the 80s that I learned about eating really good seafood including raw oysters, steamed mussels, lobster, and, a Boston favorite, Scrod.  Eating fish was no longer limited to Fridays in Lent.

Since I’ve been re-working 80s casseroles using fresh ingredients, I thought I would tackle the Tuna Noodle Casserole.  There are two popular versions – one using Cream of Celery soup and one using Cream of Mushroom soup.  I am going to share my updated mushroom soup version since I am not totally pleased with the re-worked celery soup version yet.

I think you’ll agree that taking the few extra minutes to make the sauce using fresh ingredients is worth it.

DSH was my taste tester for the casseroles that I made for this post.  I was surprised to learn that he never had tuna noodle casserole growing up although I know that my mother-in-law does not like fish at all.  He remembers eating fish sticks and at the church fish fries.

He liked the following casserole, and he is not a big canned tuna fan.  I always use the Albacore tuna, though, which does not have any of the fishy smell or fishy taste like some of the other types of tuna.

Tuna Noodle Casserole – baked.

Ready to eat.


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