Layered Tuna Bake

Wednesday 20 January 2016

 photo Tuna Bake_zps5f2tukui.jpg

Christmas and the holidays are all over now . . .   it's back to boring food again . . .
Or is it boring??? It doesn't have to be!

I happen to think that there is no such thing as boring food . . . only boring people. You can make just about anything exciting if you want to. Simple ingredients can be put together creatively to make a wide variety of delicious and interesting meals. Simple need not be boring . . .

Take this casserole for instance. Nothing exciting here . . . cooked pasta, tinned tuna, frozen peas, tinned soups, grated cheese, cracker crumbs . . . simple list of ingredients and something I wager each of us has in our cupboards right now.

Put together and layered in a delicious combination, you have a casserole that is not only pleasing to the eye, but quite, quite tasty indeed!

My kids always loved this. Sometimes I would add a tin of drained chopped tomatoes for colour and interest as well. Just stir them into the pasta along with some chopped spring onions. Va Va Voom!

In any case, this is what we had for our supper and even Todd enjoyed. (I think I can feeling him warming to pasta a bit. Ok . . . maybe it is only in the spirit of tolerance, but this pasta lover will take what she gets!)

*Layered Tuna Bake*
Serves 6LinkPrintable Recipe

An old family favourite. Delicious, easy and economical.

1 pound of medium noodles (I use farfalle) (16 ounces)
2 (6 ounce) tins of albacore tuna in water, undrained
1 large mug of frozen petit pois
1 (10 3/4 ounce) tin of cream of celery soup, undiluted
1 (10 3/4 oz) tin of cream of chicken soup, undiluted (Over here in the UK, Batchelors brand)
1 soup tin full of milk
two dessert spoons of low fat mayonnaise (about 1/4 cup)
8 ounces medium to strong cheddar cheese, grated
2 handfuls of round buttery crackers, crushed
3 TBS butter, melted (I use a spritz of low fat cooking spray instead of this)
salt and pepper to taste

Cook the noodles according to the package instructions, leaving them slightly undercooked. Drain well, rinse and drain again. Spread evenly over the bottom of a buttered 13 by 9 inch casserole dish.

Preheat the oven to 180*C/350*F/ gas mark 4.

Flake the two tins of tuna over top of the pasta, spreading it out evenly as you can and using the juice. Season to taste. Top with the peas, again, spreading out evenly. Whisk together the soups, milk and mayonnaise. Pour this evenly over top of the peas. Sprinkle with the cheese. Crumble the crackers over top and either drizzle with the butter or spritz with the cooking spray.

Bake, uncovered for about 35 minutes until bubbling and golden brown on top. Let stand for about 5 minutes before serving.

Note: If you don't like tuna fish, this tastes equally good when made with salmon, or leftover cooked turkey or Chicken. Or try a combination of chicken and ham. Scrummy!!


  1. Oh, this is such a blast from the past. My mum made something quite similar called Tuna Mornay and we loved it. There was nothing my mother couldn't do with a tin of soup and some basic ingredients to create a delicious, filling dinner and I think it's an art that is being slowly lost.

    1. I would have to agree with you Marie! People think . . . "tinned soup! with horror, but it has it's place! xoxo

  2. I used to make this for the girls..trip down memory lane!


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