If you read the title to today's post and thought "Gross", "Yuck", or "My mom made me eat that as a kid", bear with me. This isn't your mama's tuna noodle casserole. No slimy canned mushrooms, no cream-of-whatever soups that are packed full of chemicals and preservatives.
This is a from-scratch recipe that's slightly more elevated and oh so delicious. It's a bit longer than most of my other recipes, but I promise it's worth it. It's also a very good recipe to bookmark and keep in your back pocket for a hearty and filling dinner in between grocery shopping trips. Every ingredient is a pantry staple!
Without further ado:
Tuna Noodle Casserole-
Ingredients-
-8 oz. egg noodles
-2 tbsp butter (plus more for greasing pan)
-1 onion, diced
-3 ribs celery, diced
-1/4 c flour
-1 c milk (I used 2%)
-1/2 c stock (I used chicken, veggie would also work great)
-1/2 c white wine
-Salt and pepper, to taste
-1 can albacore tuna packed in water, drained and flaked (I use Costco's Kirkland brand and will never use another kind, it's our fave)
-1/4 c breadcrumbs
-1/2 c shredded cheddar cheese
Method-
-Preheat oven to 375 F. Grease a 9x13 baking dish and set aside.
-Melt 1 tbsp. butter in skillet and saute onions and celery until tender.
-Add the flour, stir to coat, and gradually add the milk, stock, and wine. Heat over medium-high heat until thickened, stirring frequently. Add salt and pepper to taste (keep in mind tuna is salty) and add cooked, drained pasta and flaked tuna.
-In a small bowl mix 1 tbsp butter with breadcrumbs.
-Spread noodle mixture into baking dish. Top with breadcrumb mixture, and sprinkle cheddar cheese on top.
-Bake for about 20-25 minutes until browned and bubbly. Enjoy!
Give it a try and let me know what you think! Thanks for reading, have a fabulous day. :)
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