0 recipes from contoocook and beyond


Grandma Bertha’s Sunday Tuna Casserole
By Andrea Watman

Serves at least 12 hungry people.
2 Pounds De Cecco Elbow Macaroni
2 Cans Campbell’s Cream of Mushroom Soup
8 Large Eggs
1 Large Bag Frozen Peas
1 Large Sweet Onion – Finely Minced
½ Cup Mayonnaise
2 Large Cans Solid White Tuna – in Water
4 Cups Shredded Cheddar Cheese
1 Cup Shredded Fontina Cheese
1 Cup Shredded Mozzarella
Corn Oil for the Pan
Corn Flake Crumbs or Bread Crumbs for Topping
(I really prefer the corn flake crumbs – you should be able to find them near the bread crumbs in your local supermarket. Its not corn flake cereal – it is a box of corn flake crumbs)

Bring a large pot of salted water to the boil. Cook pasta according to the directions on the box. Do not overcook. You want the pasta to be firm since it is going to be baked. Drain well.

In a large bowl add the tuna (drain and discard water then mash with a fork to break apart) mushroom soup, frozen peas, mayonnaise, minced onion, lightly beaten eggs, and shredded cheese. (Yes, you can use the packages of shredded cheese – but fresh cheese really makes a big difference). Mix well and add drained pasta then mix thoroughly too evenly distribute tuna mixture and pasta.

Add a few teaspoons of oil to bottom of a large lasagna pot – or large disposable aluminum roasting pan. Add pasta mixture – sprinkle corn flakes crumbs on top for crunch – and bake in a preheated 375 degree oven for 50-60 minutes or until bubbly and golden brown. Please Note: Because of the eggs the casserole will raise slightly while cooking so I usually bake on a cookie sheet to prevent a sticky oven mess.

Allow to cool at least 20 minutes before serving.

Serve warm, serve room temperature – just enjoy!

PS: You can omit the peas, you can add carrots, you can use cheddar cheese only or substitute your favorite cheese. You can use celery not onion. You can omit one can of soup and add a can of unsweetened condensed milk (or unsweetened evaporated milk), use can even change the shape of the pasta – the one thing you can not do to this recipe is mess it up!

Print This Recipe

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter