After two beef recipes in a row, I decided to break out of the barnyard and try my hand at a vintage seafood recipe. After flipping through my 1944 Good Housekeeping Cook Book, I  selected Tuna and Mushroom Casserole for another weeknight meal. After all, what could be more quintessentially vintage than tuna casserole?

The first recipe for a tuna casserole is believed to have been published in 1930 with, as is usually the case, copycat versions soon to follow. In 1934 Campbell’s introduced their now world-famous condensed Cream of Mushroom soup and the popularity of tuna casserole soared. Prior to the introduction of Campbell’s concoction, tuna casseroles were made with a white sauce and, despite the widespread availability of canned cream of mushroom soup in 1944, this recipe is made using the original method. After making this recipe, I must say that I have a newfound appreciation for canned cream of mushroom soup.

The recipe itself was not altogether difficult to make, but it was more time consuming than I anticipated thanks to…the white sauce! Yes, I understand fully now why Campbell’s little creation was a game changer in the realm of tuna casseroles. 

Four recipes into the Good Housekeeping Cook Book and I have noticed a trend: while the cookbook is purported to be for basic home cooks, there are quite a few blanks to fill in and the authors made some heady assumptions about the skill level of their readers. Case in point, the instructions for the white sauce gave no details about the temperature to set the stove at. Hindsight being 20/20 and all, I realize that I initially cooked the white sauce at too low of a temperature. I knew enough not to set the hob on high, but evidently medium-low (on my stove, at least), wasn’t quite hot enough. Medium-high? That was the ticket. 

It took me exactly 40 minutes to get this casserole in the oven. Had I cooked the white sauce at the correct temperature, it likely would have taken half that time. But alas, 40 minutes it did take plus another 30 in the oven. An hour and ten minutes? Way, way too long for a weeknight supper. 

Naturally, however, no one minds waiting for dinner if it’s delicious. What did the Mister think? He said the recipe was a bit heavy, ironically enough, on the tuna. My Maman said she thought it would have tasted better with canned mushrooms. I thought it had a delicate flavor that perhaps was just a bit bland. Oddly enough, despite the ungodly amount of potato chips that were in this dish, it needed salt. Go figure.

Were I to make this recipe again, I would reduce the tuna by one can (the recipe called for a 13 ounce can. I used three, 4 ounce cans) and I would try my Maman’s suggested swap of the canned mushrooms. 

I served this Tuna and Mushroom Casserole with bread and butter. And an extra dry gin martini. Because sometimes a busy business housekeeper needs to relax after spending 40 minutes standing over a hot stove making white sauce following a long day in the office. 

Overall, 3.5/5 stars. 

Bon appetit!