As promised, here’s another peek into my 1970′s time capsule…my mother-in-law’s Betty Crocker Recipe Card Library. Today’s recipe will be familiar to those of a certain age (you know who you are) and it’s another favorite from my childhood- Tuna Chow Mein Casserole. This tasty recipe has all the elements that I look for in a casserole: simplicity, good flavor, and it’s made from ingredients you probably already have on-hand.
Tuna Chow Mein Casserole(adapted from The Betty Crocker Recipe Card Library, copyright 1971, General Mills, Inc.)
1 tbsp. butter 1/2 cup chopped celery 1/4 cup chopped onion (about 1/2 of one small onion) 2 tbsp. chopped green pepper 1 (6 1/2 oz.) can tuna, drained 1 (10 1/2 oz.) can cream of mushroom soup (you can use cream of chicken or celery too) 1/4 cup milk 1/4 cup water dash ground black pepper (optional) 1/2 (5 1/2 oz.) can chow mein noodles, dividedHeat oven to 350 degrees. Melt butter in a large skillet; cook and stir celery, onion and green pepper in butter until onion is tender and translucent. Stir in tuna and next 5 ingredients. Add 1/4 cup chow mein noodles and stir to combine. Pour into ungreased 1-1/2 qt. casserole. Sprinkle with remaining 1/4 cup chow mein noodles. Bake, uncovered, for 30 minutes or until casserole is hot and bubbling. 4 to 6 servings.
I happily stumbled upon your Blog…and this recipe! Mother has been gone now for nearly 10 years, but this recipe brought back wonderful memories of her…thank you for that! And I though I would tell you that she added Cashews to this delicious recipe, which only makes it more delicious!! She stirred in as many as she could afford near the end of baking and those on top were the crunchy ones! It was a sort of delicacy at our house…where soup, stews and basic casseroles were the mainstay. Thanks for reminding me of this recipe, which I will have to make real soon. She called it ‘Oriental Tuna Casserole’….no green pepper and double the celery & chow mein noodles I think.