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.
Not your Mother’s Tuna Noodle Casserole!
This recipe will take that staple that we all remember from our childhood and elevate it to something you can serve any night of the week with very little preparation and a few ingredients that are easy to keep around the house.
I was asked by one of my subscribers if I could make this from scratch, so Jessie, this one is for you!
I want to thank the fine folks at Miereirl for sponsoring this video and suppling a stunning 6 quart, ceramic covered cast iron dutch oven. The link for this world-class cooking equipment is below.
Enjoy.
Ingredients:
- 1 (8 ounce) package uncooked medium egg noodles
- 1 medium onion, finely chopped
- 1/2 cup finely chopped celery
- 3 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups milk or cream
- salt and pepper to taste
- 3 (5 ounce) cans tuna, drained and flaked
- 1 cup frozen peas
- 1 cup canned corn kernels
- 3 tablespoons bread crumbs
- 1 cup shredded Cheddar cheese
- 1/2 cup butter, divided
A couple of specialty items used in this video
Miereirl 6 Quart Ceramic Covered Cast Iron Dutch Oven (video sponsor)
Garlic Press - Trudeaux 2 in 1
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Tuna Casserole
Hey! I was craving tuna casserole today! I found a recipe but made some changes, this recipe is based off of Unsophistacook’s website.
The recipe from the video above includes my changes. The recipe is as follows:
Ingredients:
4 cups of dry egg noodles (cooked)
2 cans of tuna (drained)
2 (10.5 oz) cans of Campbell’s Cream of Mushroom Soup
1 cup frozen peas (rinse with water to melt ice)
1 cup of milk (add 1 tbsp more if needed)
4 Tbsp butter (melted)
2/3 cup dry bread crumbs
Salt and pepper to taste
1. Mix cooked egg noodles, tuna, mushroom soup, peas, milk, salt and pepper together.
2. Place mixture in greased 13x9 pan. Bake for 15 minutes at 400 degrees.
3. In a separate bowl, mix butter and dry bread crumbs together. Spread evenly on top of newly removed 13x9 pan.
4. Bake for 5 more minutes at 400 degrees.
5. Turn off oven. Broil for 2 minutes to get that extra crispy brown look on top if it isn’t as brown by the end of the five minutes.
Enjoy!
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The Absolute Best Tuna Noodle Casserole
The ultimate classic comfort food. Tender egg noodles and chunks of tuna, dotted with roasted red peppers and vibrant peas, luxuriating in a scintillating, satiny, EASY homemade cream sauce that boasts garlic, onion, parsley, and paprika. With hints of parmesan and toasted panko bread crumbs, tuna-noodle casserole just became real. Here's the recipe on my blog:
SIMPLY THE BEST TUNA NOODLE CASSEROLE RECIPE | Cook with Me Easy Casserole
SIMPLY THE BEST TUNA NOODLE CASSEROLE RECIPE. My recipe starts off with a delicious white sauce. Clean out your pantry meal using canned tuna and noodles. And you can't have the best tuna noodle casserole without the peas.
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Terrific Tuna Noodle Casserole. ????
It’s Friday and I’m craving a casserole! ????
It’s been a long week. Today I’m going retro.
I’m making my favorite Terrific Tuna Noodle Casserole. ????
It’s like my mom’s but kicked up a bit.
Get Recipe ➡bit.ly/3aHQbQkTunaCasserole
Get Recipe ➡bit.ly/3aHQbQkTunaCasserole
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