Today I am using a new recipe plug-in for the first time … so when you want to print one of the recipes that you see on the blog, it is now super easy to get only the recipe and not all the surrounding stuff. Or you can print the recipe with pictures or without. I’m not sure if my first attempt is going to work since i am still learning the plug-in … but bear with me and I will eventually perfect it.
I’ve been using the same tuna pasta casserole recipe for many years, one that uses an elbow macaroni and canned soup (although i have been making my own cream of chicken soup, instead of the canned) (usually), so when i ran across this recipe the other day, it called out to me that it was time for a change. Not a HUGE change, mind you … but a change, none the less, and fortunately, it was a change for the better!
Preface
1. In the topping, I dropped the amount of bread crumbs slightly to about 1 1/2 cups, and used only 1/2 cup of grated Parmesan cheese
2. I used only about 2 tablespoons of melted butter
3. Instead of parsley, I used cilantro … and i used A LOT … probably close to a cup.
4. In the filling, I used only 1 red pepper … no green.
5. And I didn’t use any mushrooms at all.
6. I used only half a pound of egg noodles
7. And I only used ONE can of tuna.
Here is a classic American dish that usually calls for a canned condensed soup, but this recipe uses a bechamel sauce, and the results are well worth the effort.Tuna Noodle Casserole
Serves
6 - 8
Cook time
30 minutes
Meal type
Main Dish
Misc
Child Friendly, Freezable, Pre-preparable, Serve Hot
Ingredients
Topping
Filling
Sauce
Sauce
(Optional)
Note
Directions
Topping
Step 1
Combine the ingredients for the topping in a bowl, stir to combine and set aside
Filling
Step 2
To make the filling, heat the oil in a large skillet over moderate heat and saute the onion, bell pepper, and mushrooms until tender but not browned, about 5 minutes. Set aside.
Step 3
Cook the noodles in boiling salted water for 2 minutes, drain, and set aside.
Sauce
Step 4
To make the sauce, heat the butter in a pot over moderate heat and stir in the flour. Cook, soirring frequently, for 3 minute. Add the milk, celery seeds, salt, pepper, and optiona cayenne and bring to a boil, stirring frequently. Reduce the hat nd simmer gently for 10 minutes, stirring frequently.
Step 5
Add the vegetable mixture and the tuna to the sauce. Mix well.
Assembly
Step 6
Add the sauce to the pasta and stir to combine.
Step 7
Pour the mixture into a greased 9 X 13 inch baking dish, and sprinkle with the topping.
Step 8
Bake in a preheated 350F (180C) oven until the top is golden brown and the center is bubbling, about 30 minutes.
Print recipe
Verdict:
It proved impossible for me to capture the deliciousness of this casserole in a photo.
I did not miss the extra cheese or butter in the topping at all.
The cilantro and the garlic in the topping were an excellent taste addition.
Even though i halved the amount of pasta, and used 1/3 of the amount of tuna called for, I didn’t change the amount of sauce, and only changed the topping amount a bit, and I am very happy with the results. For my tastes, it would have been too dry if I had halved the amount of the sauce, since it was perfect the way it was. And the topping added such a great crunchy burst of flavours that it was also good not to skimp.
This recipe has lots of steps, but it makes a large panful (for us, it is 9 servings or 3 meals) so it is worth it to make the most delicious version. I will now be making this recipe as my tuna pasta casserole dish.
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