Wednesday, February 19, 2014

Tea Room Recipe: Cashew Tuna Casserole

Last year I cooked a recipe each week from one of my tea room cookbooks, but I didn't cook nearly all of the yummy sounding dishes I wanted to try. So, this week I made a casserole that had been on my to-try list, this Cashew Tuna Casserole from the Rose Cottage Tea Room cookbook shown here. (Ironically, going back to this old cookbook also answered a question about some muffins I recently rediscovered in the freezer. They were incredibly moist and delicious cranberry muffins, and I'd been meaning to see how long ago it was that I made them. Turns out they were from June of 2013 and were still quite moist and tasty!)

This week I wanted to try a new casserole, and this one called for some of my favorite nuts, cashews. (Sometimes you feel like a nut, sometimes you don't.)

This was easy to whip up, and I made it a little healthier by using whole wheat pasta and substituting low-fat sour cream. I absolutely loved it and will definitely be making this dish again. Here's the recipe as I made it.

Cashew Tuna Casserole

1 can cream of celery soup
1/2 cup milk
1/2 cup low-fat sour cream
7 ounces (a little more than half a 12-ounce can) of tuna, drained and flaked
1/4 cup chopped onion
1/2 teaspoon garlic powder
3/4 cup cashew halves, divided use
2 tablespoons parsley
1 (2-ounce) jar chopped pimientos, drained
1/4 teaspoon salt
Dash pepper
2 cups of cooked noodles (I used Barilla Whole Grain Elbows)
2 tablespoons buttered bread crumbs

Preheat oven to 350 degrees. Combine soup, milk, and sour cream and stir. Add tuna, onion, garlic powder, 1/2 cup of the cashews, parsley, pimientos, salt, pepper and noodles. Combine well and pour into an 8 x 8-inch square glass baking dish prepared with cooking spray. Bake for 25 minutes. Remove from oven and top with buttered bread crumbs and remaining 1/4 cup cashews. Bake for 5 minutes more. Yields 6-8 servings.


  1. That does sound good! I love whole what pasta, and I almost always feel like a nut!

  2. I grew up with tuna casserole being one of the comfort foods we ate. We've always used egg noodles and buttered crumbs on top. The addition of cashews sounds yummy and I like anything with nuts - especially chocolate! Guess you could say I'm nuts. LOL

  3. Looks really delicious and now I'm hungry!

  4. Looks tempting! Thank you for the idea!

  5. The cashew tuna casserole looks yummy! I haven't made one in a very long time. I usually crumble potato chips on the top of mine, and I like the addition of cashews on top too.

  6. Those cashews added a nice crunch and taste, I bet!

  7. Oh I love cashew and know I would love this. Now if my husband wasn't going gluten free. Maybe GF pasta would work.


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