Tuna casserole with no mushroom soup?

Question

Anyone know a recipe of Tuna casserole with no mushroom soup used? I want to make it for my husband tonight, but his family used to use a recipe that didn't use mushroom soup (I made that for him once and he hated it). His sister is out of the country, so I can't get it from her, and all he seems to remember is that it had lots of butter in it. I can't imagine it just being Tuna, butter, noodles and maybe some onion and celery (but I wouldn't be surprised with his family). He's Canadian, so maybe it's a Canadian recipe?

If no one knows, we may just be ordering pizza tonight:)

Well, I can try with those I guess.... but lord, those sound terrible to ME! Thanks though!

I'll try with cream of celery soup... I can't put cheese in it. I hate cheese, although I'm sure my husband would love that. We have such different tastes in food. He eats refried beans for breakfast! Who does that? Ick.

Answer 1

u can sub cream of chicken or cream of celery

Answer 2

Just sub a can of chicken noodle soup for the can of cream of mushroom or celery called for! personally, I'd use cream of chicken in a tuna casserole, so I didn't have 2 different noodles going on.

Answer 3

maybe this will help...this is what i use when i have a craving for tuna casserole but no mushroom soup in the house

INGREDIENTS
1/2 cup uncooked rotini pasta
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cups shredded Cheddar cheese
1 cup frozen green peas
1 cup frozen corn kernels
2 (7 ounce) cans tuna, drained
salt
1/2 cup bread crumbs

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

Answer 4

1 (8 oz) bag of egg noodles (wide variety)
1 (6 oz) can of tuna, liquid removed
2 tbsp of All-Purpose Flour
1 cup of milk
2 tbsp of butter
1 cup of Cheddar cheese (sharp), shredded
1 tsp of salt (this step is optional)
1 (15 oz) can peas, liquid removed

Directions
Preheat your oven to 350 degrees. Spray a 2 qt casserole dish with cooking spray. Boil your noodles in a large pot of water (salted) until "al dente", then drain. Add butter, flour and salt in a medium sized saucepan. Blend until the butter is melted and remaining ingredients are mixed well. Then, stir in your milk. Continue until the sauce thickens (this will usually take place by the time the mixture comes to a boil). Add the cheese, and stir until melted and the mixture is blended well. Finally, add in the peas, noodles and tuna. Apply evenly into the casserole dish. Bake for 30 minutes, and serve.

Answer 5

cream of chicken is the sub in that recipe! Go to kraftsrecipes.com and search for tuna casserole they have a bunch or you try genies cooking.com but I do not know if you have to be a member there or not to see the recipes! (or just google etc tuna casserole and they will show you many sites! Good luck and sounds not too tasty but my sister loves it made by my mom on holidays!

Answer 6

http://southernfood.about.com/od/tunacasserolerecipes/r/bl90911w.htm
Here is a link to tuna recipes. It has your casserole and many other tuna ideas. Hope this helps.

Answer 7

You can use any other kind of Campbell's cream soup, or use velveeta...or even just a mix of milk, butter and cornstarch with pepper and dehydrated onions. You can experiment with literally anything...just make sure you have enough liquid so your noodles don't harden and it's not dry as a bone!

Answer 8

I say take a quick trip to the store and buy a box of tuna helper!

Answer 9

*********TUNA & VEGETABLE CANNELLONI
green beans
tomatoes
2 small cans tuna fish in oil
12 dry cannelloni
tomato sauce
mayonnaise
Prepare home made tomato sauce with olive oil, onion and canned crushed tomato.
Boil the cannelloni in salty water. Boil in vapor the green beans.
In a bowl place the the beans, add the finely cut tomatoes and mix in Modena vinegar and extra virgin olive oil, add the oregano, salt and pepper, 1 finely cut boiled egg, and the 2 tuna fish cans. Add the mayonnaise and mix everything together.
Place the 12 boiled cannelloni on a board and cover them with the mix.
Roll them and place them on a oven-resistant metallic container. Cover the cannelloni with the tomato sauce and put the on the pre-heated oven, maximum temperature for 10 minutes. Serve.

*********SICILIAN ANTIPASTO WITH CANNED TUNA
Olive oil
4 stalks celery, sliced
4 - 6 carrots, sliced
2 - 4 onions, coarsely chopped
6 - 8 cloves garlic, minced
1 head cauliflower, florets sliced
1 - 2 heads fennel, sliced (optional)
2 - 4 zucchini, sliced
2 (6 oz.) cans tomato sauce
6 oz. can tomato paste
1 c. chopped parsley
1 - 2 tbsp. each oregano and basil
1/4 - 1/2 c. capers (optional)
1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)
1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced
6 oz. can (drained weight) pitted black olives, drained
5 3/4 oz. jar (drained weight) stuffed green olives, drained
16 oz. jar cherry peppers, mild or hot, drained
13 1/2 oz. jar peperoncini, drained (banana pepper)
3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)
1/4 - 1/2 c. red wine vinegar
1/4 c. sugar
Salt and lots freshly ground black pepper
1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)
In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.
Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.
Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.

Answer 10

They may have used cream of chicken instead of cream of mushroom, maybe even cream of celery. . .? I've tried it with the cream of chicken, tuna has much the same consistency as chicken, and the taste of the soup is very mild, it's really good, with either one, I preferred the chicken cream, though. . .good luck! ^_^

Answer 11

I am Canadian, and I have never heard of this. but I think any kind of cream soup would be just fine..and the refried beans for breakfast? that's definitely not Canadian!