Tuna casseroles are great for parties or even just a quick meal during the week. This dish is easy to make but can be jazzed up with a few key ingredients! The secret is using the right seasonings, salt, pepper, and onions. Here’s some expert tips on how to make the best tuna casserole recipe
Tuna Casserole Recipe Expert Tips
For starters, I’d recommend cooking the tuna casserole in a pressure cooker if it’s available. This allows for more even cooking with less water. If your pressure cooker doesn’t fit into this category, you can still cook the recipe in a large skillet or large oven-safe skillet with a medium degree of cooking ability. This recipe tastes delicious when served with a nice piece of fresh crusty bread or some vegetables. I typically pair this with some skim milk, preferably low fat free. The couple cups of milk will provide the body and creaminess needed in this recipe.
Another excellent addition to this recipe is a can of reduced-sodium ham or smoked fish. These foods add a great deal of flavor but don’t overdo it-substitute a little bit of the salt for the taste. For example, instead of a tablespoon of salt I usually use half a cup of reduced-sodium ham. There are also low-sodium alternatives to smoked fish which are available; just check the labels. If you want a healthier alternative, you can choose kosher salt. For added flavor, try using black truffle salt. Black truffle salt usually goes well with any savory dish.
If using reduced-sodium ham or reduced fat smoked fish, I prefer stir that in at the end of the cooking process. You can also substitute mushrooms for the pasta in the tuna casserole, but mushrooms tend to have a strong flavor so I prefer to leave them out. Using any type of mushrooms other than chives will enhance the flavor of the whole dish as well. My kids like theirs with cream cheese and a cherry tomato reduction but feel free to leave that out as well.
Now you’re ready to enjoy it. Cut up your tuna pieces and serve with your canned cream of tomato soup on top. If you desire, you can drizzle over some crumbled cheese over top with chopped peanuts or dried fruit. Be sure and serve it up with some freshly tossed salad greens. Serve up the leftover and you’ll have yourself a yummy dinner.
Don’t be surprised if people ask to have it again. This dish is such a crowd pleaser that it will most likely continue to be a hit in your household. Be sure to add this to your grocery list next time you need some pasta dishes for dinner, because you will probably end up getting this as a weekly or monthly staple.
How to Prepare the Best Tuna Casserole Recipe
Now that we have talked about making a quick tuna noodle casserole you might be wondering how you can prepare the other ingredients. For starters, you can use whatever you have on hand to create your pasta. Pasta salads are so easy to make, all you need is spaghetti noodles, bell peppers, onions, mushrooms, chopped zucchini, tomatoes, basil, and olive oil. You can also throw in any other vegetables you have on hand. It really is up to you.
Since this is a casserole recipe you can flavor it however you choose. Most people love garlic, but if you don’t have any you can add it to the mixture instead. Another popular flavor for tuna noodle casseroles is lemon juice. Lemon gives it a sweet and tangy flavor that most diners will enjoy.
Take about one tablespoon of softened cream cheese and approximately two tablespoons of chopped onion, about a quarter teaspoon of dried thyme, and four to five cups of dry Italian breadcrumbs. Bring the milk to a boil and stir in the pasta and bell pepper, onion, mushrooms, and thyme until smooth and spreadable. Place the mixture over the heat and let it simmer until the onions are soft. At this point you can add the tomato and oregano and continue to cook, stirring often, until the liquid reduces and the breadcrumbs are completely cooked. Remove from heat and allow to cool slightly before serving.
Make your Tuna Casserole Recipe more Flavorful with our Salts
Fleur De Sel
A rare and expensive form of sea salt that is harvested in parts of France. Known to be one of the highest quality salts money can buy.