I made a tuna casserole last night, and it came out way too soggy and needs some more spices. I've still got a whole nother pan.

Is there anything I can do now to make it hold better, or is it lost?

Add some noodles and condensed mushroom soup for more binding
Leave it uncovered when you bake.
The mushroom soup should flavor it.
And you can top it with crushed cornflakes if you want to give it more crunch.

It already has noodles -they were overcooked, what is it gonna help to add more? Would condensed soup really hold it together now?

I can't! It's a fleishig oven.

It already has a can of mushrooms in it. I can add spices, but my problem is remixing it now.

The problem is that it doesn't hold inside, it's topped with cheese so the top holds okay enough. Would i be able to mix the crushed cornflakes in or would they just get soggy and make it even worse?

Can I add flour or something now and rebake it?

If you put in some undercooked noodles, it can absorb the extra moisture and cook that to a good consistency.
Don't know

Didn't realize it was milchig...

Probably make it worse.


Never heard of doing that...how about sticking the whole gloopy mixture into a pie shell and having a tuna pie? (I'm really at a loss at this point. Sorry!)

Here's one idea.

Next time, try my recipe.

I don't think I would want to save any tuna casserole, much less yours. Sorry.

anything you bake coved is gonna be softer. mayb you can eat it cold.

Can you transfer it to a large pan and pan-fry it? that should crisp up the bottom for you and evaporate some of the liquid to make it less soggy.

Whatever you do is only going to make it WORSE...
Cut your losses and eat it now...

Was thinking of doing that. Think i could make it into tuna patties?