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Old Fashioned Tuna Casserole

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Ingredients

Adjust Servings:
1 (14 1/2 ounce) bag potato chips, not wavy
3 - 4 stalks celery, cut into 1/4 inch pieces, about 2 cups
2 (14 1/2 ounce) cans asparagus spears, cut and drained or 2 bunches fresh asparagus, cut cooked and drained
2 (6 ounce) cans tuna in water, squeeze out as much water as possible, may substitute with 2 cups leftover chicken
1 (10 1/2 ounce) can cream of chicken soup, fat free is ok
4 ounces cheddar cheese, grated, anything from colby to sharp cheddar depending on taste

Nutritional information

607.1
Calories
333 g
Calories From Fat
37.1 g
Total Fat
12.9 g
Saturated Fat
48.8 mg
Cholesterol
1064.3 mg
Sodium
44.4 g
Carbs
6.1 g
Dietary Fiber
5.4 g
Sugars
27.9 g
Protein
303g
Serving Size

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Old Fashioned Tuna Casserole

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    This is a favorite from my childhood, think 1950-60's, that is one of my all-time comfort foods. There are ways to bring it up to today's standards like using fresh asparagus, fat free cream soup and baked potato chips - I do all but the chips :) ! When using fresh asparagus get 2 bunches and steam lightly first but not too soggy, if using canned try to feel out the woody stems and toss out. This can be used with leftover or canned chicken or turkey (about 1.5-2 cups chopped) but never substitute the cream of chicken soup or another cream soup, like mushroom, it seems like a good idea but it doesn't taste right.

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Old Fashioned Tuna Casserole, This is a favorite from my childhood, think 1950-60’s, that is one of my all-time comfort foods There are ways to bring it up to today’s standards like using fresh asparagus, fat free cream soup and baked potato chips – I do all but the chips 🙂 ! When using fresh asparagus get 2 bunches and steam lightly first but not too soggy, if using canned try to feel out the woody stems and toss out This can be used with leftover or canned chicken or turkey (about 1 5-2 cups chopped) but never substitute the cream of chicken soup or another cream soup, like mushroom, it seems like a good idea but it doesn’t taste right , This is a favorite from my childhood, think 1950-60’s, that is one of my all-time comfort foods There are ways to bring it up to today’s standards like using fresh asparagus, fat free cream soup and baked potato chips – I do all but the chips 🙂 ! When using fresh asparagus get 2 bunches and steam lightly first but not too soggy, if using canned try to feel out the woody stems and toss out This can be used with leftover or canned chicken or turkey (about 1 5-2 cups chopped) but never substitute the cream of chicken soup or another cream soup, like mushroom, it seems like a good idea but it doesn’t taste right


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    Steps

    1
    Done

    Using a Large (9"x13") Casserole Dish Begin by Crushing a Layer of Chips on the Bottom not Into Powder but Just Broken Pieces to Make a Full Layer, I Usually Use Less Than Half a Bag but You Want to Cover the Bottom Well.

    2
    Done

    Proceed to Layer the Remaining Ingredients Using All in the Order Listed - Celery, Asparagus, Tuna - Then Spread the Undiluted Cream of Chicken Soup Carefully So You Don't Mix Up Your Layers.

    3
    Done

    Sprinkle With Cheese, It's Ok to Use a Little Extra If You Like or Less If You Are Looking to Reduce Calories.

    4
    Done

    Top With Crushed Chips and Bake in a 325 Oven For 45 Minutes or Till Hot All the Way Through. If Your Chips Are Beginning to Brown You May Want to Cover With Foil at the End but not the Whole Way Through or They Will Get Soggy.

    5
    Done

    Enjoy With Green or Fruit Salad or Sliced Tomatoes!

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    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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