Tuesday, June 16, 2009

Tuna And Noodle Casserole

I was originally going to title this post "albacore tuna and linguini in cremini cream sauce" just to make you think I'd gone all Emeril on you, but let's face it folks, it's just tuna and noodle casserole. I get such a kick out of finding basic, old-fashioned recipes with new, jazzed up names. I stumbled across a recipe for "Haricots-Verts With Cream of California Crepe Mushrooms," and had to chuckle after I read the list of ingredients. I thought to myself, "Oh, for the love of Mike, that's green bean casserole!"

So, if you ever see me post about "fingerling potatoes in creamy mustard aioli," don't get all excited. It'll just be my recipe for plain old potato salad.

Tuna And Noodle Casserole

8 oz. noodles, boiled in salted water per package instructions, drained
2 Tbsp olive oil
2 Tbsp butter
1 small onion, diced
8-10 ounces of mushrooms, sliced
pinch of red pepper flakes
1 clove garlic, minced
4 Tbsp flour
1-14 oz can of chicken broth
1-5 oz can of evaporated milk
2-5 oz cans of tuna, drained
1 cup frozen peas
1 Tbsp chopped fresh thyme
1/4 cup chopped fresh parsley
salt and pepper

Topping: Combine two tablespoons of melted butter with one cup of Panko breadcrumbs. Season with salt, pepper and a couple of tablespoons of chopped fresh parsley.

Heat olive oil and butter in a large skillet. Add onions and red pepper flakes and saute for a minute or two then add mushrooms. Saute until mushrooms have lost their moisture, about 8 minutes. Add in the garlic and saute for another minute or so. Season with salt and pepper then sprinkle flour over mixture and stir to combine. Continue cooking over medium heat until flour has lost its rawness, stirring frequently to prevent burning. Gradually stir in broth and evaporated milk. Simmer until sauce has thickened. Add the drained tuna and peas. Stir in thyme and parsley and season again with salt and pepper if needed.

Combine noodles with sauce and pour into a lightly greased 9X13 baking dish. Sprinkle topping over all. Bake in preheated 350 degree oven for 35-40 minutes or until casserole is bubbly and the topping browned.

5 comments:

Bob said...

Omg!
Mags has posted a recipe with fish in it!!! Somewhere in my mind I thought you had an allergy to fish? This looks like an interesting tuna and noodle casserole recipe:):) Anyway, being a fish-a-holic this recipe will be tried this week:)
Thanks from Both.

Mags said...

LOLOL Bob, you busted me. I'm not much for fish and as you can see, when I do post about fish, I'm using canned tuna. Have I ever told you about my love affair with the square fish that McDonald's uses??

p.s... I really am allergic to shellfish.

Bob said...

uhhhh , Nope, you sure haven't! lol. Somehow such honesty does not jive with your page! Shhhhh! We'll let you know how this recipe turns out! Square fish!!! (shakes head) lol

Moogie said...

Hey Mags,
I dropped off the planet for several days and while I was gone you were busy cooking and baking. And tuna fish casserole is one of my favorite comfort foods.

Mags said...

Moogie.. I wondered why I hadn't seen you around. I keep checking your blog for more killer recipes.