As I’ve gotten older my palate has grow to be extra adventurous, preferring flavors that shock and excite my tongue. However I grew up within the midwest within the ’80s when creamy casseroles had been a dinnertime staple, so I nonetheless have a gentle spot for traditional dishes like this Tuna Noodle Casserole. It may not be as flashy as a lot of my different creations, but it surely’s filling, creamy, and completely comforting! I did replace this basic a bit to suit my present cooking fashion by making this tuna noodle casserole from scratch, with no canned condensed soup.
What’s Tuna Noodle Casserole?
This basic casserole dish begins with a creamy mushroom sauce mixed with delicate egg noodles, peas, and tuna, then topped with a buttery breadcrumb, cracker, or potato chip topping. The basic model of tuna noodle casserole makes use of a can of condensed cream of mushroom soup for the sauce, however within the recipe under I’ve whipped up a selfmade creamy mushroom sauce as an alternative. It does take somewhat extra time, but it surely’s completely value it, IMHO!
Make it Tacky
One of the vital widespread variations of this basic casserole is so as to add cheddar cheese. So in case you like your tuna noodle casserole further tacky, be happy to stir in a cup of shredded cheddar when combining the sauce, pasta, and tuna. It should get good and melty because the casserole bakes! Parmesan is one other nice choice.
What to Serve with Tuna Noodle Casserole
This casserole is usually a bit on the heavy facet, particularly in case you want to make the tacky model, so I wish to pair it with a very mild and easy facet salad. The fragile taste and texture of the salad completely steadiness the creamy tuna casserole and it helps you get somewhat extra inexperienced on that plate. Plus, it solely takes 5 minutes to make! A easy Three Bean Salad may additionally be good.
Tuna Noodle Casserole
Tuna Noodle Casserole is a creamy and comforting basic American dinner filled with noodles, a creamy mushroom sauce, tuna, and peas.
Servings: 6 1.3 cups every
- 1 yellow onion, diced ($0.32)
- 4 Tbsp butter, divided ($0.44)
- 8 oz. mushrooms, sliced ($1.69)
- 3/4 tsp salt, divided ($0.04)
- 1/4 tsp pepper ($0.02)
- 2 Tbsp all-purpose flour ($0.02)
- 2 cups complete milk ($0.40)
- 1 cup vegetable or rooster broth ($0.13)
- 4 oz. cream cheese ($0.75)
- 1/2 cup frozen peas ($0.25)
- 8 oz. large egg noodles ($0.70)
- 2 Tbsp breadcrumbs ($0.08)
- 2 Tbsp grated Parmesan ($0.22)
- 12 oz. chunk mild tuna, drained ($1.79)
Finely cube the onion and add it to a skillet with 1 Tbsp butter. Sauté the onion over medium warmth till softened.
Whereas the onion is cooking, slice the mushrooms. Add them to the skillet with the onion and ¼ tsp every of salt and pepper. Proceed sautéing over medium warmth till the mushrooms have softened. Take away the mushrooms and onions from the skillet and put aside.
Add the flour and a further 2 Tbsp butter to the skillet. Prepare dinner and whisk over medium warmth because the butter melts. Proceed whisking because the butter and flour bubbles and foams for about one minute.
Add the milk, broth, and cream cheese to the skillet. Whisk to mix with the butter and flour combination. Proceed cooking over medium, whisking till the cream cheese has totally melted in and the sauce begins to simmer, at which level it is going to thicken.
Add the frozen peas and the cooked mushrooms and onions again to the sauce. Stir to mix, then season with extra salt and pepper (about ½ tsp salt and one other pinch of pepper). Set the sauce apart.
Start to preheat the oven to 350ºF. Carry a big pot of water to a boil for the noodles. As soon as boiling, add the egg noodles and boil for about 7 minutes, or simply till tender. Drain the noodles in a colander.
Whereas the noodles are boiling, put together the breadcrumb topping. Soften 1 Tbsp butter, then stir within the breadcrumbs and Parmesan.
Mix the creamy mushroom sauce, cooked and drained noodles, and drained tuna.
Switch the casserole combination to a 3 quart casserole dish, then high with the breadcrumb topping.
Bake the casserole for about 25 minutes or till heated by and golden brown on high. Serve sizzling and revel in!
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Serving: 1.3 cups ・ Energy: 432 kcal ・ Carbohydrates: 41 g ・ Protein: 24 g ・ Fats: 20 g ・ Sodium: 811 mg ・ Fiber: 3 g
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The best way to Make Tuna Noodle Casserole – Step by Step Photographs
Begin by finely dicing one yellow onion. Add it to a skillet with one tablespoon of butter and sauté over medium till the onions are gentle.
Whereas the onions are sautéing, slice 8oz. of mushrooms. Add the mushrooms, ¼ tsp salt, and ¼ tsp pepper to the skillet with the onions and proceed to sauté till they’re tender. Switch the sautéed greens to a clear bowl.
Add two extra tablespoons of butter and a pair of tablespoons of flour to the skillet. Proceed to prepare dinner over medium, whisking the butter and flour collectively because the butter melts. Proceed to prepare dinner and whisk for about one minute after the butter and flour combination begins to bubble and foam. The butter and flour combination helps thicken the sauce.
Add 2 cups of milk, 1 cup of vegetable broth, and 4oz. cream cheese (reduce into chunks) to the skillet. Proceed to prepare dinner and whisk these elements collectively over medium warmth till the cream cheese has totally melted and the sauce begins to simmer.
Add the cooked onions and mushrooms and ½ cup frozen peas to the creamy sauce. Stir to mix. Style and add extra salt and pepper (I added one other ½ tsp salt and a pinch of pepper). Set the sauce apart.
Start to preheat the oven to 350ºF. Carry a pot of water to a boil, then add 8oz. large egg noodles. Boil for about 7 minutes, or simply till tender. Drain the noodles in a colander.
Whereas the pasta is boiling, combine collectively the Parmesan breadcrumb topping. Soften one tablespoon of butter in a small bowl, then stir in 2 tablespoons of breadcrumbs and a pair of tablespoons of grated Parmesan.
Lastly, mix the creamy mushrooms sauce, cooked and drained egg noodles, and one 12oz. can of tuna (drained). In the event you needed so as to add cheddar, that is the purpose the place I’d stir it into the combination.
Switch the casserole combination to a 3-quart casserole dish and high with the Parmesan breadcrumb topping.
Bake the casserole for about 25 minutes within the preheated 350ºF oven, or till heated by and golden brown on high.
Serve sizzling and benefit from the creamy goodness!