I was in the midst of figuring out what to make for dinner the other day when I learned that Jim has never had one of my childhood staples – tuna noodle casserole. Because I’m me I couldn’t do the standard dump and bake version using cream of whatever soup. There are lots of tuna noodle casserole recipes out there in the blogosphere but I liked the one on the food52 blog.
Warning, this recipe will give you a lot of dirty pots and pans, especially if you start out using an 8×10 casserole only to find out it’s not big enough. The original recipe was for an 8×8 casserole, but I wanted leftovers for lunch, so I increased all the ingredients.
I had a little red bell pepper and asparagus in the refrigerator so I added those, and since my mother always put peas in our tuna noodle casserole, I had to add them to mine too. If you’d like a creamy casserole, use the ingredient amounts for the wetter version.
Tuna Noodle Casserole
You’ll need a large pot with lid (for the pasta), large deep frying pan (for vegetables), medium sauce pan (for the white sauce), whisk, 13×9 oven-safe casserole, small sauce pan or ramekin (for the butter) and a small bowl (for topping).
- 6 to 8 ounces elbow macaroni or egg noodles
- 1 to 2 tablespoons olive or canola oil
- 2 to 3 cups sliced mushrooms
- 1 medium onion, diced
- ½ large red bell pepper, diced
- 1 cup asparagus pieces, 1” cut
- 2 celery stalks, diced
- 2 or 3 cloves garlic, minced (about a tablespoon)
- Salt and freshly ground pepper, to taste
- 2 teaspoons fresh dill or rosemary, minced
- 1 tablespoon fresh thyme, minced
- 2 tablespoons scallions, minced (or chives)
- 1/4 cup dry sherry (or white wine or dry vermouth)
- 4-1/2 tablespoons butter (wetter version – 6 tablespoons)
- 1/4 cup plus 2 tablespoons flour (wetter version – ½ cup)
- 1-1/2 cup milk (wetter version – 2 cups)
- 3/4 cup chicken broth (wetter version – 1 cup)
- 3 cans tuna, drained (or 1 to 2 pounds fresh tuna)
- 1-1/2 cups frozen peas, thawed
- Hot sauce to taste
- 1 teaspoon lemon zest
- 1-1/2 tablespoons butter
- 1/2 cup panko bread crumbs
- 1/4 cup parmesan cheese
Preheat oven to 350. Boil a large pot of water. Add noodles and cook until al dente. Drain and set aside.
In a large pan, heat oil over medium heat, add mushrooms, onion, red bell pepper, asparagus and celery and cook until softened, about 5 minutes. Add garlic, salt and pepper and cook until garlic is just turning golden, about 1 minute. Stir in the rosemary, thyme, scallions and the sherry and cook for another 2 minutes.
In a saucepan, heat butter over medium-high until foaming, or use the “wetter version” amounts here. Stir in the flour to make a roux, cook about 2 minutes. Whisk in the milk and chicken broth, bit by bit, to make a smooth sauce. Cook, stirring, until just slightly thickened, another minute or two. It will get a bit darker too. Season with salt and pepper to taste.
Flake the tuna while adding it to the vegetables. Add peas, hot sauce, lemon zest, white sauce and the noodles, and stir to mix. Grease a 13×9 casserole and transfer the tuna noodle mixture into it.
Melt 1-1/2 tablespoons of butter in the microwave or on the stove. Combine panko breadcrumbs and parmesan in a small bowl, add the butter and stir to mix. Sprinkle over the casserole. Put the casserole in the oven and bake until it is bubbly, about 30 minutes.
Original recipe: Tuna Noodle Casserole Redux, food52