CHEF JOHN'S TUNA NOODLE CASSEROLE
I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.
Provided by Chef John
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
- Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
- Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
- Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
- Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 46.2 g, Cholesterol 86 mg, Fat 22.8 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 10.4 g, Sodium 808.5 mg, Sugar 8.3 g
TUNA NOODLE CASSEROLE
Based on a recipe from Pam Spaude's & Jan Owan-McMenamin, R.D.'s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They recommend serving this with a tossed salad and a fruit to complete the meal nutritionally. I use Campbell's Healthy Request Cream of Celery Soup, although the nutrition facts presented here are from the book and based on a "regular" can of soup. Per serving: 352 calories, 13.7 mg cholesterol, 387 mg sodium, .7 gm saturated fat, 2.8 gm fat. Update after finally trying this recipe for the All You Can Cook Buffet special event: This is like emergency tuna casserole since all the ingredients are pantry/freezer items for me. It came together quickly on a Friday night after a long work week and the thought of cooking wasn't appealing! This hit the spot. Would probably not put it on the menu for guests, but would certainly reach for this recipe in a pinch for something very quick and yet satisfying. And yes, a side salad is great with this dish.
Provided by mersaydees
Categories Tuna
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine soup, milk, water, dillweed, celery seed and onions in large skillet. Bring to a boil.
- Add noodles and bring to a second boil. Reduce heat and simmer until noodles are tender.
- Add in peas and tuna. Cover and cook an additional 15 minutes.
Nutrition Facts : Calories 185.8, Fat 4.2, SaturatedFat 1.1, Cholesterol 35.1, Sodium 430.8, Carbohydrate 23.1, Fiber 2.1, Sugar 2.4, Protein 13.4
SANDY D'AMATO'S TUNA NOODLE CASSEROLE
Sandy is the chef owner of Sanford Restaurant and has a food column in our local paper. This is very good. No cream of anything soup in here!
Provided by WI Cheesehead
Categories Tuna
Time 50m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Cook noodles, then drain and cool. Set aside.
- Place medium sauce pot over medium heat. Add butter and, when melted, add onion and celery. Sweat 4 minutes.
- Add flour and cook, stirring, 1 to 2 minutes - do not brown.
- Add bay leaf, dry mustard, milk and shipping cream and bring to a boil while whipping.
- Add Worcestershire sauce, salt pepper, and hot pepper sauce and simmer 2 minutes.
- Add the grainy mustard, peas and cheese and remove from heat. Set aside.
- Preheat oven to 350°F.
- Toss reserved noodles with tuna.
- Add lemon juice, dill, olives and the reserved sauce.
- Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with topping. Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.
- TOPPING: Combine all ingredients and mix well.
Nutrition Facts : Calories 885.6, Fat 59.8, SaturatedFat 24, Cholesterol 152.8, Sodium 3757.9, Carbohydrate 50.8, Fiber 11.5, Sugar 5.1, Protein 42.3
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