Tuna Casserole


Tuna casserole
This is a great recipe I origionally found on Epicurious- I have made some mod's. The first time you make it you might feel like, "why am I going to all this trouble and messing all these pots for tuna frigg'n casserole!" It's worth it! I make it ALL the time and have got the prep time down. This is a great base for other kinds of casseroles, chicken, salmon, whole wheat pasta, fresh herbs, whatever! This is the perfect meal on a gloomy day and will leave you feeling full and loved! A big hug really. Sometimes I'll prepare it in the morning, wrap it, and then throw it in the oven just before dinner. The kids all eat this everytime.

1 large onion, chopped (finely chopped if you've got picky eaters! Also, I like the red onions)
4 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
1 tablespoon soy sauce
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
1/4 teaspoon salt
1-2 heads of broc or a bunch of frozen peas or zuchinni or califlower... you get the idea
2 cans tuna in olive oil, drained (use packed in water for less fat)
6 oz dried curly egg noodles (about 3 1/4 cups) I usually just use a pack of whatever
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil

Put oven rack in middle position and preheat oven to 375°F.
Cook noodles in a big pot of salted water. I always throw a steamer on top of the boiling water with the broc.

Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Add to mushroom mixture, and veggies. Flake tuna into sauce and stir gently. Season sauce with salt and pepper. (I find the soy sauce is enough salt)

Put the cooked noodles into baking dish and pour sauce evenly over and stir gently to combine.
Spread cheese over mixture. A half cheddar/parmesean mixture is good too.
(or you could do a bread crumb topping; toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole.)

Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
I don't like my noodles to get too crispy so I loosley tent the casserole with tin foil and remove for last 10 min.

1 comment:

Gina Wark said...

This is yummy!!! I used chicken, mushrooms and broccoli. I turned out really good.