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Catholic Recipe: Tuna-Nut Casserole


  • 1 can (10-1/2 ounces) condensed cream of mushroom soup
  • 1 small onion, finely chopped
  • 3/4 teaspoon pepper
  • 1 teaspoon curry powder
  • 1/2 teaspoon Worcestershire sauce
  • dash Tabasco
  • 1 small can (2/3 cup) evaporated milk
  • 1 cup peanuts, chopped, divided
  • 1 package (9 ounces) medium noodles, cooked and drained
  • 2 Tablespoons chopped parsley
  • 1 can (6-1/2 or 7 ounces) tuna, drained and flaked
  • 1 Tablespoon butter or margarine
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This is a tuna noodle casserole, with peanuts for a variation.


Combine first 7 ingredients; add half the peanuts; add half this mixture to noodles; add parsley; arrange in ring inside casserole dish. Add tuna to remaining soup mixture; pour into center of casserole. Dot with butter or margarine; scatter remaining peanuts over top. Bake at 350° for 30 minutes. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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