Mike's Deluxe Tuna Casserole
I received this recipe over 40 years ago from my mother-in-law and do not know where she got it from, but I have never seen any recipe quite like it in all of my searches for recipes, and I would like to share it with others.
I received this recipe over 40 years ago from my mother-in-law and do not know where she got it from, but I have never seen any recipe quite like it in all of my searches for recipes, and I would like to share it with others.
- topping:
- 3 eggs beaten
- 1 tbls parsley
- 2 cups macaroni cooked
- 1 1/2 cups potato chips crushed
- 1 dash paparika
- 2 tbls onion finely diced
- 1 cup cheese grated
- 1 1/2 cup milk heated
- 1/2 butter cut melted (oleo will work)
- 2 cans tuna fish drained
- 2 cans mushroom soup diluted with half can milk to make a
- 2 cans mushrooms (small)
- Carbohydrate 94.4337497916666 g
- Cholesterol 232.102833333333 mg
- Fat 45.0984411458333 g
- Fiber 5.44164806334674 g
- Protein 31.3954070833333 g
- Saturated Fat 17.7034180416667 g
- Serving Size 1 1 Serving (456g)
- Sodium 1087.2194375 mg
- Sugar 88.9921017283199 g
- Trans Fat 3.04553804166667 g
- Calories 900 calories
Step-by-step
- In large bowl combine: macaroni cooked, potato chips, parsley, paparika, onions, eggs.
- Pour mixture into 9x13 pan
- Heat milk with 1/2 cup butter and pour over top
- Bake at 350 degrees for 50 min covered with foil, remove foil and continue baking for another 15 min. Cut into squares after cooling a little and top with tuna and mushroom mixture
The Danger of High Heat
Cooks frequently burn dairy-based bakes by setting the oven too high, causing milk solids to separate prematurely. Setting the thermal environment to 350 degrees Fahrenheit protects the proteins in the beaten eggs and heated milk, ensuring a smooth, custard-like binding action rather than a curdled mess.Starch and Fat Interaction
Starch molecules in the macaroni absorb the hot melted butter and milk mixture during the initial 50 minutes under foil, swelling to create structure. Crushed potato chips supply both surface crunch and sodium, driving moisture out of the surrounding starches so the topping retains its crispness once the foil is removed for the final 15 minutes.Component Adjustments
Margarine serves as a direct 1:1 replacement for butter if necessary, though the water content in plant-based spreads can slightly alter browning rates. Canned mushrooms demand thorough draining before mixing to prevent excess liquid from diluting the mushroom soup base.
