Posted by Serena Bakes Simply From Scratch / Friday, May 27, 2011
Tuna Noodle Casserole
Chop onion, mushrooms, carrots, celery and press garlic.
Add butter to a pan and heat over medium-high heat to melt. Add vegetables.
Bad photo but saute all veggies until they soften and have a little brown starting to show. Salt and Pepper to taste.
Add flour and cook another 2 minutes or until flour is absorbed and cooked as to make a roux. Add chicken stock 1/4 cup at a time, mixing until incorporated. Then add cream, milk and pea's.
Toss cooked noodles in and mix well!
Add tuna and parmigiano reggiano. Mix well to incorporate.
Place in a 9x13 baking dish.
Cover casserole with 1/2 cup parmigiano reggiano. Mix 1 cup panko bread crumbs,2 tablespoons melted butter and a pinch of salt mix well and place on top.
Bake in a 375 degree oven 30 minutes or until heated through and top is golden brown.
- 1 recipe Homemade Egg Noodles cooked until al dente
- 1/2 a whole Onion, Chopped
- 2 cups Mushrooms, Chopped
- 5 Carrots, Chopped
- 2 stalks Celery, Chopped
- 3 cloves Garlic Pressed or Minced
- 1/2 teaspoon Salt or to taste
- 1 teaspoon Pepper or to taste
- 3 tablespoons Butter
- 4 tablespoons Flour
- 2 cups Homemade Chicken Stock or canned
- 2 cups Pea's
- 2/3 cup Cream
- 1 cup Milk
- 1 cup Parmigiano-Reggiano
- 2 cans (7 ounce cans) Albacore Tuna
- 2 tablespoons Melted Butter
- 1 cup panko Bread Crumbs
This recipe makes about 8 servings. 20 minutes to prep. 30 minutes to cook.
Preheat oven to 375 degrees.
Precook noodles and set aside.
Melt butter in a large pan, add onions, mushrooms, carrots, celery and garlic. Cook until soft and slightly brown. Salt and pepper to taste.
Add flour to pan and mix to make a roux until flour is cooked about 2 minutes. Slowly add chicken stock 1/4 cup at a time. Mixing after each addition until fully incorporated and mixed in. When all chicken stock is incorporated and mixture has a gravy like consistency add cream, milk and pea's. Stir to combined and add noodles.
Mix in tuna and 1/2 cup parmigiano- reggiano. Combined well and place into a 9x13 baking dish and sprinkle remaining 1/2 cup parmigiano over the top.
To make topping mix panko bread crumbs with a pinch of salt and melted butter. Cover casserole with topping and bake for 30 minutes or until hot and browned.