Tuna Casserole; Peach Blossoms

Growing up Catholic we had a lot of Tuna Casseroles on Friday nights.

It was a great relief to all of us when the Powers That Be ditched the ‘no meat on Friday’ rule.

My mother’s Tuna Casserole was a conundrum for me: I loved tuna and macaroni but I loathed Cream of Mushroom Soup.

It wasn’t the flavor of the soup I detested it was those little, rubbery, eraser-heads they passed off as mushrooms. I never would nor never will eat a canned mushroom.

When I was older and cooking on my own I used to make Tuna Casserole with Cream of Celery Soup or Cream of Chicken Soup – both of which I liked.

Although, now that I think about…. Cream of Chicken? That’s just kind of creepy…..

I digress….

An easy solution to having the mushroom flavor with actual mushrooms is to make your own, obviously.

So I did.

Tuna Casserole

Total time: 45 minutes


  • 4oz (120gr) mushrooms, trimmed, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium ribs celery, chopped
  • 1 tbs olive oil
  • 1 1/2 cups (12oz, 360ml) chicken stock
  • 1/2 cup (4oz, 120gr) Greek yogurt
  • 1 tbs Dijon-style mustard
  • 1 1/2 tbs maizena (cornstarch) dissolved in 2 tbs water
  • 1 cup (6oz, 180gr) peas, thawed if frozen, no sauce
  • 9oz (270gr) canned tuna, drained, broken apart
  • 1 1/4 cups (4oz, 120gr) egg noodles
  • 1/2 cup (2oz, 60gr) shredded cheese


  • Cook noodles according to package directions. When done, drain.
  • While pasta cooks: heat oil in large skillet.
  • Add onions, celery and sauté until tender.
  • Add mushrooms, garlic and sauté until vegetables start to brown.
  • Stir in mustard, chicken stock and heat to boiling.
  • Add maizena and stir until thickened.
  • Remove from heat and stir in yogurt.
  • Put drained, cooked pasta in a large bowl.
  • Add tuna, peas, mushroom sauce and stir to combine.
  • Spoon into a baking dish, sprinkle with cheese and bake 400F (200C) until hot and bubbly, 10 – 15 minutes.
  • Serve

Print Recipe

I was standing around by our front gate the other morning, waiting for my neighbor to go on our weekly walk, when I noticed the peach tree growing in the weeds in our other neighbor’s field had a few buds on the branches.

It’s just a little tree and it was covered in brambles.

While I waited I freed it, pulling the brambles off and away so it had some space to grow.

It rewarded me a few days later with some lovely peach blossoms.

Not very many…. There were only 4 branches with a few blossoms each.

But it was a lovely blue sky so I couldn’t resist a few photos.

Maybe, someday, when it grows up, there will be a peach.

Last update on March 12, 2017

7 thoughts on “Tuna Casserole; Peach Blossoms”

  1. Now that is my idea of a tuna casserole! It is pretty much the same as mine…great minds think alike. You are ahead of us here in Victoria/Sooke B.C. Canada….we are a month behind as the weather has been brutal this winter. So much for our annual flower count which was supposed to take place in Feb. It is happening this weekend much to our sad dismay…not looking like a good start to the spring for us. But lovely to see your early blooms!

  2. The blossom all around is very pretty at the moment and it appeared so quickly. Our Mirabelle tree shed most of it in the high winds last Monday but since then purple and white violets have popped up in the grass. I am so enjoying the different seasons here.
    The start of my potager has been put on hold – we have discovered a rabbit warren under a tangle of brambles over a fallen walnut tree!

  3. Ina, we have such gray, rainy winters here the spring flowers are always some welcome color. I’ve heard that North America (or some parts) got hit hard this winter,

    kate YAY!

    Gill, I have no violets here… or last house was inundated with them. As to the rabbits – I have one in our fenced area and I can’t find where it’s living. Driving me crazy! Potager will get the first planting (onions) around April 1. The work begins.

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