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Tuna Noodle Casserole

 This Tuna Casserole recipe is made totally from scratch, with no canned soup or mayonnaise. A quick and easy dish, that uses pantry staples and is extremely versatile. Switch up the pasta, veggies and cheese, to make this casserole your own!

Tuna Casserole

Tuna Noodle Casserole is the perfect comfort food, which uses everyday pantry staples. Easy to make and low cost, this recipe marries pasta, canned tuna, veggies, bread crumbs and cheese. It tastes so indulgent, it's hard to believe it is so affordable to make. 

A classic North American dish, tuna casserole is a dish I make often in my school cafeteria. It is filling and oh so delicious. Noodles are mixed with a creamy sauce, tuna and veggies, then topped with a crispy and cheesy breadcrumb topping. Traditional tuna casserole contains peas, but my daughter is not a fan, so I throw in veggies I have on hand. For this recipe, I used button mushrooms, red pepper and broccoli.

Tuna Casserole

That's the beauty of this recipe; you can use what you have on hand. Don't have macaroni? Use egg noodles! Don't like peppers or mushrooms, use broccoli, grated carrot, peas.....that's what makes this casserole so great! When I make this at school, it is usually to use up leftover veggies and pasta from the week. 

What is Tuna Noodle Casserole?

Casseroles became all the rage back in the 1950's because they were made with cheap, easy to find ingredients. While there are many variations, traditional tuna noodle casserole is made with egg noodles, cream of mushroom soup, canned tuna, cheddar cheese, canned peas and crushed potato chips for topping. In my updated version, I make a simple cream sauce and use everyday pantry staples, to create a wholesome affordable dinner.

Tuna Casserole

What do I use to top my Tuna Casserole?

You can use anything crispy- bread crumbs, Panko Japanese bread crumbs, crushed potato chips, crispy fried onions, or even cornflakes!

How do I make Tuna Noodle Casserole from Scratch?

  • Start by sauteeing up your onion, mushrooms and red pepper, in olive oil, until they begin to soften. Then proceed to make a simple white sauce, which eliminates the need for canned cream soups.
  • Add your veggies and let cook while your sauce thickens; I used fresh broccoli.
  • Cook your noodles. Egg noodles are traditional, but really any shape of pasta will work. Refrain from using long pastas such as spaghetti.
  • Mix everything together and add tuna. Alternatively you can add chicken, or salmon, if you are not a fan of tuna.
  • Top it with bread crumbs and bake. Choose your favourite crunchy topping go to!
PIN IT!!!

Equipment needed for this recipe
  • large skillet
  • large pot for pasta
  • strainer/collander
  • wooden spoon
  • whisk
  • measuring cups
  • casserole dish
Tuna Noodle Casserole

1 medium yellow onion, diced
1 pkg button mushrooms, cleaned and sliced
1 red pepper, diced
1 head broccoli, cut into small florets
3 Tbs olive oil
3 Tbs flour
1 C chicken stock or broth
2 C low fat milk
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp black pepper
375 g pasta (egg noodles or macaroni)
2- 170 g cans Skipjack Chunk Light Tuna (or solid white Albacore tuna)
1 1/2 C grated old cheddar cheese, divided
1 1/2 C Panko bread crumbs

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil. Cook pasta according to al dente. Drain and set aside.

While pasta is cooking, heat olive oil in a large skillet, over medium high heat. Add the onion, red pepper and mushrooms; cooking until mushrooms begin to brown and onion is translucent.

Season with thyme, oregano and black pepper and cook for 1 minute. Add flour to the skillet and stir to coat veggies. Cook for 3 minutes, to cook the flour.

Slowly whisk in the chicken broth and milk, until flour is completely combined and mixture begins to simmer. Add in the broccoli and let cook 5 minutes, stirring occasionally, until sauce thickens. 

Add cooked pasta, drained tuna and 1 C cheddar cheese; stirring until well combined and the cheese has melted. 

In a small bowl combine the remaining 1/2 C of shredded cheddar and Panko bread crumbs.

Pour pasta into a lightly greased casserole dish, sprinkle with bread crumb mixture and bake for 20-25 minutes. 

Comments

  1. Oh my goodness, I grew up eating Tuna casserole! So delicious! Yours has some variations like ham and broccoli, and it looks fantastic!

    ReplyDelete

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