Tuna and Corn Casserole

4 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
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This recipe is a great and flavorful way to serve tuna fish and it makes use of items you might already have in your pantry. The creamy mustard sauce with sweet corn and flaky tuna creates a comforting casserole that’s perfect for busy weeknights.

Ingredients

4 servings
  • 1/4 cup shortening
  • 1/4 cup flour
  • 3/4 tsp dry mustard
  • Salt and pepper to taste
  • 2 cups milk
  • 1 tbsp finely minced onion
  • 1 tbsp finely minced parsley
  • 2 tbsp minced pimentos
  • 2 egg yolks
  • 1 (7 oz) can tuna fish
  • 1 can whole kernel corn (2 cups)
  • 1/2 cup buttered bread crumbs or buttered crackers crushed

Step-by-Step Instructions

  1. Preheat oven to 325 degrees F. Grease a 1 quart casserole dish.
  2. Melt shortening over a low heat; add mixture of flour, mustard, salt and pepper. Blend well to create a paste.
  3. Add milk slowly, stirring constantly and cook over a low heat until mixture is thick and creamy, about 8-10 minutes.
  4. Add onion, parsley and pimiento and mix well.
  5. In a small bowl, slightly beat the egg yolks. Pour a small amount of the hot mixture into the egg yolks to temper them, then pour the tempered egg yolks back into the pot and mix thoroughly.
  6. Drain the tuna and corn, then add them to the mixture and stir gently to combine.
  7. Pour half of the buttered crumbs on the bottom of the greased casserole dish, pour hot tuna mixture over crumbs and then sprinkle remaining crumbs on top.
  8. Bake at 325 degrees F uncovered for 30 minutes until golden brown and bubbly.

Common Problems and Solutions

Q: Why did my sauce turn out lumpy?

A: Make sure to blend the flour mixture well with the shortening before adding milk, and add the milk slowly while stirring constantly. If lumps form, whisk vigorously or strain the sauce.

Q: Can I use fresh corn instead of canned?

A: Yes, you can use 2 cups of fresh or frozen corn. If using fresh, cook it briefly first. Frozen corn should be thawed and drained well.

Tips and Techniques

Tempering the egg yolks (adding hot liquid gradually) prevents them from scrambling when added to the hot mixture. Make sure to drain the tuna and corn well to avoid a watery casserole.

Ingredient Substitutions

  • shortening: butter or vegetable oil
  • canned tuna: canned salmon or cooked chicken
  • whole kernel corn: creamed corn
  • bread crumbs: crushed crackers, cornbread crumbs, or crushed potato chips

Equipment Needed

  • 1 quart casserole dish
  • Medium saucepan
  • Whisk
  • Small bowl for tempering eggs

Historical Context

Casseroles became popular in the American South during the mid-20th century as economical one-dish meals that could feed a family using pantry staples and canned goods.