Tuna Noodle Casserole

Tuna Noodle Casserole Recipe - American cuisine

Region / culture: USA | Servings: 6

Introduction

Tuna Noodle Casserole is a classic comfort food dish that is perfect for a cozy family dinner. This creamy and savory casserole is made with tender egg noodles, flavorful mushrooms, and flaky tuna, all baked to perfection with a crispy breadcrumb and cheese topping.

History

Tuna Noodle Casserole has been a popular dish in American households since the 1950s. It gained popularity as a convenient and budget-friendly meal that could easily be made with pantry staples. Over the years, the recipe has evolved to include different variations and additions, but the basic concept of a creamy tuna and noodle casserole remains the same.

Ingredients

1 medium onion, finely chopped
4.5 tbsp unsalted butter
10 oz (283 g) mushrooms, trimmed and sliced 0.25 inch thick (4 cups)
2 tsp soy sauce
0.25 cup sherry
0.25 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 tsp fresh lemon juice
0.25 tsp salt
1 (6 oz (170 g)) can tuna in olive oil, drained
6 oz (170 g) dried curly egg noodles (preferably Pennsylvania Dutch-style; about 3.25 cups)
1.5 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
4 oz (113 g) coarsely grated cheddar (1 cup)
1 tbsp vegetable oil

How to prepare

Put the oven rack in the middle position and preheat the oven to 375°F (191°C).
Butter a shallow 2 qt (1.89 liter) baking dish.
Cook the onion in 1.5 tbsp of butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat. Cover and stir occasionally until softened, about 5 minutes.
Increase the heat to moderately high and add the mushrooms. Sauté and stir occasionally until the mushrooms begin to release liquid, about 2 minutes.
Add soy sauce and continue to sauté the mushrooms, stirring, until the liquid they release evaporates.
Add sherry and boil, stirring occasionally, until it evaporates.
Remove from heat.
Melt the remaining 3 tbsp of butter in a 2- to 3 qt (2.84 liter) heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, for 3 minutes.
Add the broth in a stream, whisking, and bring it to a boil while whisking.
Whisk in milk and let the sauce simmer, whisking occasionally, for 5 minutes.
Stir in the mushroom mixture, lemon juice, and salt.
Flake the tuna into the sauce and stir gently.
Season the sauce with salt and pepper.
Cook the noodles in a 5- to 6 qt (5.68 liter) pot of boiling salted water until al dente.
Drain the noodles in a colander and return them to the pot.
Add the sauce and stir gently to combine.
Transfer the mixture to the baking dish, spreading it evenly.
Toss together the bread crumbs and cheese in a bowl.
Drizzle with oil and toss again, then sprinkle the mixture evenly over the casserole.
Bake until the topping is crisp and the sauce is bubbling, for 20 to 30 minutes.

Variations

Add in chopped bell peppers or celery for extra crunch.
Use different types of cheese like mozzarella or Parmesan for a different flavor profile.
Substitute the tuna with cooked chicken or turkey for a different protein option.

Cooking Tips & Tricks

Be sure to cook the noodles al dente, as they will continue to cook in the oven.

- Use high-quality tuna packed in olive oil for the best flavor.

- Feel free to add in extra vegetables like peas or carrots for added nutrition and flavor.

- For a crispy topping, broil the casserole for a few minutes at the end of baking.

Serving Suggestions

Serve Tuna Noodle Casserole with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Sauté the mushrooms until they release their liquid to enhance their flavor.

- Make a roux with flour and butter to create a creamy sauce.

- Bake the casserole until the topping is golden brown and crispy.

Ingredient Substitutions

Use gluten-free noodles for a gluten-free version of the casserole.

- Substitute the sherry with white wine or chicken broth.

- Use canned mushrooms if fresh ones are not available.

Make Ahead Tips

You can assemble the casserole ahead of time and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if baking from cold.

Presentation Ideas

Serve Tuna Noodle Casserole in individual ramekins for a more elegant presentation. Garnish with fresh herbs like parsley or chives.

Pairing Recommendations

Pair Tuna Noodle Casserole with a crisp white wine like Chardonnay or Sauvignon Blanc for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Tuna Noodle Casserole contains approximately 350 calories.

Carbohydrates

Each serving of Tuna Noodle Casserole contains approximately 35 grams of carbohydrates.

Fats

Each serving of Tuna Noodle Casserole contains approximately 20 grams of fats.

Proteins

Each serving of Tuna Noodle Casserole contains approximately 15 grams of proteins.

Vitamins and minerals

Tuna Noodle Casserole is a good source of vitamin D, vitamin B12, and selenium.

Alergens

This recipe contains wheat, dairy, and fish allergens.

Summary

Tuna Noodle Casserole is a balanced meal that provides a good mix of carbohydrates, proteins, and fats. It is also a good source of essential vitamins and minerals.

Summary

Tuna Noodle Casserole is a classic dish that is perfect for a comforting family meal. With its creamy sauce, tender noodles, and crispy topping, this casserole is sure to be a hit with everyone at the table.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Margaret who lived in a quaint little cottage by the sea. Margaret was an amazing cook, and I always looked forward to our visits because she would always whip up the most delicious meals.

On this particular day, Margaret invited me into her cozy kitchen and told me she was going to teach me how to make her famous Tuna Noodle Casserole. I had never tried it before, but I trusted Margaret's culinary skills implicitly. As she gathered the ingredients and started to walk me through the recipe, I couldn't help but be amazed by her expertise in the kitchen.

Margaret told me that she had first learned to make Tuna Noodle Casserole from her own grandmother when she was just a young girl. Her grandmother had passed down the recipe to her, and she had been making it ever since. The dish had become a family favorite, and Margaret had even won a few cooking competitions with it.

As we worked together to prepare the casserole, Margaret shared stories of her grandmother and the special memories they had shared in the kitchen. She told me about the first time she had made the dish on her own, and how proud she had felt when her family had declared it the best they had ever tasted.

I listened intently as Margaret talked, soaking up every bit of wisdom she had to offer. She showed me how to mix the tuna with the creamy sauce, how to boil the noodles to the perfect al dente, and how to layer everything in the baking dish just right. It was like watching a master at work, and I felt honored to be her apprentice.

As the casserole baked in the oven, filling Margaret's cottage with the most tantalizing aroma, we sat at her kitchen table and talked about life, love, and the joys of good food. Margaret's eyes sparkled with pride as she looked at the dish through the oven door, and I knew that I was about to experience something truly special.

When the timer finally went off, we eagerly pulled the casserole out of the oven and let it cool for a few minutes. The cheesy topping bubbled and browned, and the aroma of the dish was even more intoxicating now that it was fully cooked.

Margaret served us each a generous portion of the Tuna Noodle Casserole, and we dug in with gusto. The flavors were rich and comforting, the noodles perfectly cooked, and the tuna added just the right amount of depth to the dish. It was like nothing I had ever tasted before, and I knew that this recipe would become a staple in my own kitchen from that day forward.

As we sat together, savoring every bite of the casserole, I felt a deep sense of gratitude for Margaret and her willingness to share her culinary secrets with me. I knew that this recipe would not only nourish my body, but also my spirit, as it carried with it the love and memories of generations past.

And so, as I finish writing down the recipe for Margaret's Tuna Noodle Casserole in my own tattered recipe book, I can't help but smile at the thought of all the joy and comfort it will bring to my family for years to come. I am so grateful for the day I found this recipe, and for the dear friend who shared it with me. It is a gift that I will always hold close to my heart.