The Covered Dish - Tuna Casserole for a crowd

Many times new recipes come directly from my personal food cravings! I told my spouse, Ervin, that I was hungry for a really good Tuna casserole a week or so ago. The only way to solve these ‘cravings’ is to create something to satisfy the soul & the palate!
As far as tuna casseroles go there are a million different directions to shape the recipe. First; I’ll go back in my memory to the very runny tuna casserole I had growing up as a kid. Runny, was actually an understatement to the recipe my mom used in my childhood. It’s a recipe I hope I never find in her collection! My personal desire was for a dish filled with a creamy sauce, pasta and quality tuna.
Quality Tuna? For years I disliked the quality of my tuna salads and any attempts at a decent casserole. One day while visiting with another chef regarding my tuna woes, my friend spoke up and said:
‘It’s because you are not using albacore tuna.’ As a kid growing up I had never been introduced to albacore, what an enlightenment. I now created the best tuna salad ever! Now which tuna do you purchase, tuna in oil or tuna in water? According to the great tuna gurus, in order to make quality tuna salad tuna packed in oil is the best choice.
Just like it’s friend, Mr. Salmon, tuna will also make great patties or croquettes. I made my first tuna burgers right after we were married when I needed a quick sandwich for lunch. Make them much like a salmon patty and you’ll have a great outcome.
Two to three years ago when shaved deli meats became expensive I started making either tuna, chicken or ham salad at least twice a month in the summer. Tuna is also one of those solid staples every cook should have in their pantry.
Use whatever pasta you desire in the recipe, I chose to stay with a small macaroni, but something else might be more fun. Be sure and look at all the different suggestions for the possible ingredient alternatives. You may come up with some I didn’t think to implement.
Be prepared for the size of this dish it is a very large casserole. We shared about half of ours with our son and his wife. You may even cut the recipe in half! We felt the moisture level at serving time was perfect, but when we warmed the casserole at a later time it could have used just a little more moisture. Keep this in mind for a rewarm.
I’m back at work as of last week. For a first week back after a month off, it went pretty well. The knee continues to heal and pretty soon I hope to be cane free. Have an outstanding week. Simply yours, The Covered Dish.


Tuna Casserole for a crowd
Pre-heat oven to 350 degrees
3 cups small dry macaroni noodles
Water and 1 tsp. salt for cooking pasta
1 (10 oz.) bag of diced carrots and peas
8 ounces shredded Swiss cheese
1 medium to large red onion (only for color)
3 stalks of celery, chopped
3 tablespoons butter
2 cans cream of celery soup
1 soup can of heavy cream
1 hefty cup of sour cream
2 large cans of albacore tuna, do not drain* (12 oz. cans)
1 1⁄2 teaspoons seafood spice
1 1⁄2 teaspoons black pepper
Leftover potato chips crumbled
Heat water and salt on stove to cook pasta, when shells are about al dente’ pour the peas and carrots in, only to warm.
Drain pasta and vegetables in a colander. While the pasta is Cooking, shred the cheese and chop the red onion.
Return the original pasta pot to the stove top with 3 tablespoons of butter, onion and celery, saute’ until almost translucent. Stir in soups, heavy cream and sour cream until nice and smooth.
Remove from heat. In a very large mixing bowl pour in the tuna and make sure it is flaked well. Pour the pasta and vegetables over it. Pour the soup mixture in along with the spices and shredded cheese.
In a greased 9 x 13 baking pan this really fills the dish to the top. You might consider cooking half and freezing the other half! If you feel the mixture needs a bit more moisture use a tad more cream or sour cream. Additional ingredients might be red bell pepper, green onions, chopped hard boiled eggs or a totally different cheese choice. Bake at 350 degrees between 45 and 50 minutes. Should be very bubbly around outer edges.
I don’t always add the crushed potato chips until the last 15 minutes of baking. Additional cheese could also go on the top.
I am not a fan of using canned soups, but I have also learned it doesn’t hurt as long as you don’t do it ‘all’ the time! It’s also easy to make your own from scratch. Serves 6 to 8 persons with a salad.
If I wanted to make this into a seafood bake, I’d use shrimp and/or a mild whitefish, tilapia or cod for example. Then I would change out the cheeses to perhaps a smoked Gouda and cheddar. The topping could also change out to butter crackers etc.
Note- Should you change anything with the tuna I will tell you the can held between 1⁄4 and 1/3 cup of liquid in each can. You could use clam juice or additional cream if for some reason you are missing the tuna juice.