Galganov's Easy Recipe for Great
Tuna Fish Casserole!

Let's go make some fantastic tuna fish casserole!

To make this tuna fish casserole recipe you will need: a pot (to boil noodles) a strainer/collander a large, deep pan (ie, a paella pan, large pot, dutch oven, etc) a knife and chopping board a cooking spoon or spatula       » Best of tuna fish casserole recipes ever «		The required ingredients for this tuna fish casserole recipe are: 1 1/2 Tbsp butter (or other fat (enough to fry the onion + garlic) 1 large clove garlic - minced 1/4 C water 12 medium sized mushrooms - sliced 10 oz (285 g) flat egg noodles (we like medium or broad noodles but one may use any prefered noodle - bowties [farfale], rotini, etc) 1 6 oz (170 g) cane of tuna - drained 1 10 oz (284 ml) can condensed cream of mushroom soup 1 cup froze or fresh peas (canned may be used - we prefer frozen or fresh)
Method I (mixing): Boil noodles 'til ready (as per manufacturer's directions. When ready, rinse lightly by running under cool water (to stop noodles cooking). Set aside for later use. Fry onion and garlic in butter (or fat of choice) until onion is glassy. Add sliced mushrooms and 1/4 C water. Fry until water is gone. (You may choose to, also, add some diced mushroom.) Add drained tuna and then soup (do not dilute the soup). Add pease and cook until done. Add noodles. Stir gently to avoid breaking the noodles. Cook until noodles are hot. If noodles stick to the pan, at a little water (a tablespoon or two).
Tips & Tricks: We prefer solid to flaked tuna. It can be broken up in the pan but always gives nicer tuna chunks rather than flakes which tend to melt into the casserole.

The Background Story
Tuna Fish Casserole...

Tuna Fish Casserole (or "Tuna Casserole") is one of those wonderful, easy, stove-top meals. Not quite a one-pot meal, a second vessel is used to pre-cook the noodles.  We use a paella pan (or larger pot or dutch oven) to prepare the other ingredients and to assemble the entire dish.

Tuna Fish Casserole is ready fairly quickly.  Tuna Casserole was a dish early in our repetoire.  It satisfied, as young people, a need to have an easy, economical, quick meal that would yield leftovers to heat up, quickly and easily, the next evening.

Nothing is as economical is it used to be ... prices invariably rise but it's still a satisfying meal made on the stove-top and it's still easy to make using a variety of ingredients including canned soup, a can of tuna, noodles and fresh and frozen vegetables and, in a pinch, it's still a meal we enjoy once in a while!

Today, we always choose frozen peas (as they are available in "organic" and reasonable priced, they cook quickly and taste and texture close to fresh) and fresh mushrooms rather than canned which, in our view, lack in taste and may be, by comparison, nutritionally deficient.  (Canned, though, is an excellent option when presented with unavailability of fresh.)