An easy staple to my cooking is Tuna Noodle Casserole. I like it, the kids like it…it’s quick, only takes a few ingredients and it seems hearty enough.
We’ve always done what we knew– Egg Noodles, Tuna, Cream of Mushroom soup and peas…you know the recipe I am sure, made famous probably in the 50’s. (No, I wasn’t around then) 🙂 But, I wanted to bring it to a new level, without having to reach for that Cream of Mushroom soup that my hubby can’t stand. 😉
So…I did some experimenting and I was really pleased with how it came out- and EVERYONE in the family loved it- little ones and all! 🙂
In my rush to get dinner made, I didn’t take very many pictures– but I do have the recipe for you! Adapted from epicurious.
- 1 medium white onion, chopped
- 4 1/2 tablespoons unsalted butter
- 10 oz mushrooms about 4 cups- sliced- I just bought a bag of sliced mushrooms that were 10 oz
- 2 teaspoons soy sauce
- 1/4 cup Sherry
- 1/4 cup all-purpose flour
- 1 can or 2 cups low-sodium chicken broth
- 1 cup milk
- 1 lemon
- 1/4 teaspoon salt
- 12 oz tuna water, drained (2 small cans or 1 large can)
- 12 oz egg noodles
- 3/4 cup of Italian seasoning bread crumbs
- 1 1/2 cups of shredded cheddar cheese
- 1 tablespoon vegetable oil
- 1 bag frozen peas
- Preheat oven to 375°F. Butter a shallow 2-quart baking dish.
- Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a skillet over low heat until softened.
- Increase heat to medium- high and add mushrooms: sauté stirring occasionally, about 2 minutes.
- Add soy sauce and continue to sauté mushrooms, until liquid evaporates.
- Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
- Melt remaining 3 tablespoons butter in a saucepan over low heat and whisk in flour.
- Cook roux, (I taught my daughter this word while we cooked) whisking for about 3 minutes.
- Add broth in a stream, whisking, and bring to a boil.
- Add in milk and simmer sauce, whisk periodically for about 5 minutes.
- Stir in mushroom mixture.
- Squeeze lemon into mixture, add salt. (At this point…you’ve made the Cream of Mushroom…but so much better!)
- Gently stir tuna into mixture, breaking up any big chunks.
- Salt and Pepper to taste.
- Boil noodles until al dente.
- Drain noodles and return to pot.
- Add sauce, noodles and peas and stir to combine.
- Pour mixture to baking dish, spreading evenly.
Mix together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. I let the 6 year old do this part 🙂
Ideally, bake until topping is crisp and sauce is bubbling, 20 to 30 minutes OR if you are short on time, put oven on Broil and bake for just a few minutes, until crisp and cheese is melted.