Baked Tuna Chow Mein Casserole
Submitted by DaveQ
Canned tuna meets cream of mushroom soup and crunchy chow mein noodles in this retro microwave casserole. A nostalgic weeknight dinner that comes together in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf this casserole doesn’t transport you straight to a church potluck in 1972, nothing will.
Canned tuna, cream of mushroom soup, sauteed celery, onion, and bell pepper all get stirred together, topped with a crown of crunchy chow mein noodles, and nuked until bubbly.
It’s fast, it’s thrifty, and it hits that particular comfort-food nerve that only vintage American casseroles can reach.
No shame in this game. Some recipes earn their place on the table through pure, unapologetic nostalgia.
Variations
- Make it in a conventional oven instead: bake at 350 for 25 to 30 minutes until bubbling.
- Swap the cream of mushroom for cream of celery soup if that’s what’s in the pantry.
- Stir in a handful of frozen peas or water chestnuts for extra texture.
Kitchen Tips
- Drain the tuna well and break it into flaky chunks rather than mashing it. You want some texture in the filling.
- Reserve that last ⅓ cup of chow mein noodles strictly for the top. They need to stay above the sauce to keep their crunch.
- This reheats well for leftovers, but add a fresh handful of noodles on top. Yesterday’s crunch turns to mush overnight.
Ingredients
Directions
In a deep, 1½-quart, heat-resistant, non-metallic casserole, melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds.
Add celery, onion and green pepper to melted butter. Heat, uncovered, in Microwave Oven 3 minutes or until vegetables are tender.
Combine remaining ingredients except ⅓ cup chow mein noodles with vegetablesm Blend well. Top with ⅓ cup of chow mein noodles. Heat in Microwave Oven, uncovered, 10 minutes or until sauce bubbles.
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