tuna noodle casserole
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I'm lacking sleep...what else is new?
May I be honest for a brief moment? I LOVE TUNA CASSEROLE. My mom used to make it when I was a young lad, and it was always delicious. I'm a big pasta fan, a big tuna fan, and (some may cringe here) a big mushroom fan. So the dish always went over well.
I've been thinking this week about why I love cooking so much, and while good food really is quite satisfying, I think it has a lot to do with the atmosphere I was brought up in. My dad was the cook, my mother the baking expert. One thing that stuck out to me is that quality was always very important to them. They were willing to spend a little more (or a lot more) and get foods that were higher quality because it made a difference in the meals they prepared. Rather than go out and buy canned mixes, they'd make it from scratch, which is DEFINITELY an unwritten rule for me. Just a little of what's been on my mind...on to the recipe now.
Tuna Noodle Casserole
A big portion of the "flavor" in the original seemed to be coming from fat and salt, so I tweaked it a little and swapped in some spices to help out.
1 pound wide egg noodles
1 medium onion, finely chopped
2 stalks celery, finely chopped (Left it out, I hate celery!)
2 cloves garlic, minced
1 pound button mushrooms, sliced
1/2 cup all-purpose flour
4 cups milk
1 teaspoon thyme leaves
1/4 teaspoon red pepper flakes
1/4-1/2 teaspoon nutmeg
Salt and pepper to taste
4 six-ounce cans tuna, drained
2 cups frozen peas, thawed
Bread crumbs, sprinkled to preference (3 tablespoons is the recommendation.)
8 tablespoons butter, melted
2 cups shredded extra sharp Cheddar (I just kept grating til there was enough.)
Preheat oven to 375 degrees. Butter a medium baking dish. Bring a large pot of lightly salted water to a boil. Add the egg noodles, cook for 8 to 10 minutes, then drain.
This is where it gets hectic. All three parts finish at the same time, so I hope you brought your A-game. Just don't freak out. :O
Melt 2 tablespoons o' butter in a skillet over medium heat. Stir in the onioncelery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Add the thyme, red pepper flakes, and nutmeg. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
While that's workin, start makin your roux. Be careful, they burn very easily. Melt 4 tablespoons of butter in a saucepan, and whisk in the flour until it starts to look smooth. Little by little, whisk in the milk, and continue cooking for 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in the tuna+peas+mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese (as much as you'd like!). Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. Enjoy!
I'm lacking sleep...what else is new?
May I be honest for a brief moment? I LOVE TUNA CASSEROLE. My mom used to make it when I was a young lad, and it was always delicious. I'm a big pasta fan, a big tuna fan, and (some may cringe here) a big mushroom fan. So the dish always went over well.
I've been thinking this week about why I love cooking so much, and while good food really is quite satisfying, I think it has a lot to do with the atmosphere I was brought up in. My dad was the cook, my mother the baking expert. One thing that stuck out to me is that quality was always very important to them. They were willing to spend a little more (or a lot more) and get foods that were higher quality because it made a difference in the meals they prepared. Rather than go out and buy canned mixes, they'd make it from scratch, which is DEFINITELY an unwritten rule for me. Just a little of what's been on my mind...on to the recipe now.
Tuna Noodle Casserole
A big portion of the "flavor" in the original seemed to be coming from fat and salt, so I tweaked it a little and swapped in some spices to help out.
1 pound wide egg noodles
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound button mushrooms, sliced
1/2 cup all-purpose flour
4 cups milk
1 teaspoon thyme leaves
1/4 teaspoon red pepper flakes
1/4-1/2 teaspoon nutmeg
Salt and pepper to taste
4 six-ounce cans tuna, drained
2 cups frozen peas, thawed
Bread crumbs, sprinkled to preference (3 tablespoons is the recommendation.)
8 tablespoons butter, melted
2 cups shredded extra sharp Cheddar (I just kept grating til there was enough.)
Preheat oven to 375 degrees. Butter a medium baking dish. Bring a large pot of lightly salted water to a boil. Add the egg noodles, cook for 8 to 10 minutes, then drain.
This is where it gets hectic. All three parts finish at the same time, so I hope you brought your A-game. Just don't freak out. :O
Melt 2 tablespoons o' butter in a skillet over medium heat. Stir in the onion
While that's workin, start makin your roux. Be careful, they burn very easily. Melt 4 tablespoons of butter in a saucepan, and whisk in the flour until it starts to look smooth. Little by little, whisk in the milk, and continue cooking for 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in the tuna+peas+mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese (as much as you'd like!). Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. Enjoy!
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on Wednesday, December 22, 2010 at 8:44 PM.
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