Tuna Casserole is one thing my mom NEVER made. She hated it. The only time I remember having Tuna Casserole as a kid was once when my mom was out of town and my oldest sister made it for dinner.
It was mushy and disgusting! I didn’t touch a tuna casserole again for years….like 20.
Turns out I’m actually a fan of Tuna Casserole now, especially if it is made with albacore tuna, that stuff practically taste like chicken.
My older boys are obsessed with anything fish or shrimp so they get pretty excited when I make this for dinner, which I am still baffled by, I thought just the name Tuna Casserole was supposed to send children running and screaming.
Joking aside, this casserole is super terrific. It has a great flavor and it isn’t mushy like the one my sister made so many years ago.
I boil the mixed frozen veggies and the noodles together to save on time. Having it all mixed together right after you drain the noodles and veggies keeps everything nice and hot so all you need to do is pop it in the oven for a few minutes to melt the cheese on top. Viola, dinner is done and on the table in 30 minutes.
- 1 lb Macaroni noodles, shape of your choice
- 1 lb frozen mixed vegetables, the variety with corn, carrot, beans, beans and baby Lima beans
- 1 jalapeno, seeded and finely diced (can use ½ of a poblano pepper as a substitute) optional
- 2 cans albacore tuna, drained
- 1 small can cream of mushroom soup
- ¼ cup milk
- ¼ cup chives or the green ends of green onions, finely sliced
- ½ cup sour cream, or ranch dip*
- 1½ tsp Hidden Valley Ranch Packet Mix*
- 1 cup of cheddar cheese, shredded
- ½ cup Italian bread crumbs
- ¼ tsp black pepper
- Salt and Pepper to taste
- In a large pot, bring 4 quarts of water to boil, Salt water like you would for boiling pasta
- When water comes to a boil, add bag of frozen veggies and bring back to a boil
- When water comes back to a boil add diced jalopeno (optional) and Macaroni noodles and cook according to al dente on package directions
- Drain veggie/noodle mixture and immediately add, drained tuna, cream of mushroom soup, sour cream or dip, ranch packet mix if using sour cream, milk, chives and ¼ tsp black pepper.
- Pour into a 9x13 pan and sprinkle top with bread crumbs and then shredded cheese.
- Put in the oven under broil for 2-4 minutes or until cheese is melted.
- Sprinkle more chives on top if desired
- Serve with tomato slices and fruit salad
*I use 1/2 a cup of this Homemade Ranch Dip in place of the sour cream and Hidden Valley Ranch Packet Mix