One-pan tuna noodle casserole (that actually tastes like something)
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Seafoodwatch.org's guide for buying sustainable canned tuna:
***RECIPE, SERVES 6-8***
1 12 oz (340g) bag dried egg noodles
4 5 oz (140g) cans of tuna
1 12 oz (340g) jar of marinated artichokes
1 lb (454g) fresh green beans
1 sweet red pepper
3-4 small hot peppers (or another sweet pepper)
2 bunches of green onions
1 qt (1 liter) milk (or non-dairy milk, or stock, or water)
1 750mL bottle of dry white wine (or less, or none)
1 stick (113g) butter (or 1/2 cup, 120mL olive oil)
1/2 gup (60g) all-purpose flour
grated parmesan or pecorino cheese (optional)
garlic powder
onion powder
dried thyme (or other dried herbs)
salt
pepper
Heat a large, stove-safe baking dish over medium. Melt in the butter then whisk in the flour until smooth. Keep whisking as the roux cooks for a minute or two until it's just starting to turn brown and it starts to smell a little nutty. Gradually whisk in the milk until smooth. Bring the sauce to a simmer until it thickens, then take the heat down to low, and remember to stir it occasionally while you do everything else, so the bottom doesn't burn.
Snip the stem ends off all the green beans and then just them into large chunks. Stir those into the sauce. Seed the peppers, cut into thin slices and stir into the sauce. Tear any decaying outer layers off the green onions, trim off the roots, thinly slice both the whites and greens and stir into the sauce. Stir in the artichokes and their marinade. Dump in the tuna, season heavily with garlic powder, onion powder, dry herbs, black pepper and a big pinch of salt. Stir, taking care to not break up the tuna too much (there's more stirring to come, so go easy on it).
Stir in the dry, uncooked egg noodles. Top off with enough wine (or water, or stock, etc) to just barely cover everything and stir. Taste the liquid and add more seasoning if needed — it should taste a little too salty on its own. Make sure all the noodles are pushed down just below the water line. Grate some cheese on top, if you want.
Cover the pan tightly with foil and bake at 400ºF/200ºC until the noodles are soft and most of the liquid is absorbed, 45-60 min. Uncover and bake until the top is nice and brown, another 20 min or so. Let rest to solidify before scooping. Leftovers reheat great.
Tuna casserole recipe (dairy & gluten free) Cooking Video
This gluten and dairy free tuna casserole recipe will satisfy that craving for the classic comfort dish you used to know. It is also sugar free, low oxalate and candida diet friendly.
Get the full recipe and instructions at
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I am a Registered Health & Nutrition Counselor and hold a diploma in holistic nutrition and meal planning.
I am not a medical doctor and the advice contained in this meal plan is not meant to replace or contradict that of your primary medical physician. The advice is also not meant to diagnose, treat or cure disease or illness. Please consult your primary physician before making any major changes to your diet and/or medications.
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How to Make the Best Tuna Casserole | Get Cookin' | Allrecipes.com
Even the pickiest of eaters will enjoy this simple tuna recipe! Nicole shows you how to make the best tuna casserole you’ll ever have (with the help of a potato chip crust).
#Allrecipes #GetCookin #Casserole #Tuna #Dinner #EasyRecipe
Read the article and get the recipe here:
0:00 Introduction
0:12 Creamy Tuna Mixture
0:30 Baking Tuna Casserole
1:00 The Perfect Bite
1:19 Bloopers
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How to Make the Best Tuna Casserole | Get Cookin' | Allrecipes.com
Daddy's Tuna Casserole
#DADDY'S TUNA CASSEROLE
3 to 4 White POTATOES, peeled and cut into thick slices
Place slices into a cooking pot and just cover with water and a pinch of SALT. Bring to a boil and cook for about 10 minutes or until just done. Dip out the potatoes with a slotted spoon to cover the bottom of a casserole dish to RESERVE THE POTATO COOKING LIQUID to make a WHITE SAUCE:
1 to 1-1/2 cups of RESERVED POTATO COOKING LIQUID
Fresh Ground PEPPER to taste
1/2 teaspoon DRIED PARSLEY
1/4 teaspoon CAVENDAR'S GREEK Seasoning (contains OREGANO, GARLIC and ONION POWDER)
1 teaspoon LEMON ZEST
Juice of 1 LEMON
Add 2 generous TABLESPOONS of ALL PURPOSE FLOUR to 1/4 cup COLD water and stir with a whisk to make a SLURRY. Pour into the potato cooking liquid pot while whisking. (this prevents the flour from clumping).
Stir all together and bring to a boil. Continue stirring for 1 to 2 minutes while cooking to thicken the sauce. Turn off the heat and set aside.
In a casserole dish Layer the following:
Cooked Slices of POTATOES (bottom layer)
Canned TUNA in water, drained (spread on top of the potatoes with a fork)
Canned ENGLISH PEAS (I use LESUEUR), Drained (spread on top of the tuna)
Pour the WHITE SAUCE on top of these 3 layers just until covered and enough to reach the bottom potato layer.
Cover the top of the casserole with VELVEETA SLICES (final top layer)
Bake covered at 375 degrees F until bubbly (about 25 minutes) then uncover and bake an additional 5 minutes to let the cheese toast a bit (optional)
NOTE: I didn't give amounts of the Tuna, peas and cheese because it depends on how big of a casserole you want to make. My casserole is about a 9 x 11. My Daddy always made a tuna casserole twice that big.