RECIPE #414, DAY #578
ORIGINAL RECIPE: “Tuna Noodle Casserole from Scratch,” from MVANWINKLE at AllRecipes.com*
TIMING: 1 hour
TOOLS: Pot for boiling, casserole pan, saute pan…
COOK TYPE: Stovetop and oven
HEALTH: This probably isn’t the best dinner for your health, but it’s comforting and homey and it is homemade. It’s not the worst, either. Fish. Peas.
EXPERIENCE: I am a Midwesterner. I grew up on tuna casserole, fo’ sho’. However, I grew up on the usual tuna casserole, with condensed cream of mushroom soup and chunk light tuna. This is just a recipe I found along the way to avoid that canned stuff riddled with MSG. It works well, even though it’s super simple.
NOTES: You can add in bell pepper or pimientos. You can also fine dice the mushrooms to make them less noticeable for those who don’t love mushrooms.
- Preheat oven to 375F. Butter a casserole dish.
- Bring a pot of salted water to a boil and cook 8 ounces egg noodles according to package directions.
- Meanwhile, in a saute pan over medium heat, melt 1 tablespoon unsalted butter. Add 1/2 diced onion, 1 diced stalk celery, and 1 pressed garlic clove. Cook until onion is translucent. Add 8 ounces sliced button mushrooms and stir until they release their juices.
- Add 1/4 cup all purpose flour and stir until beginning to brown. Whisk in 2 cups milk and stir until it thickens.
- Stir in 2 cans drained albacore tuna, 1 cup frozen peas, 1 teaspoon salt, and 1/2 teaspoon pepper. Then add in the drained noodles.
- Scoop the mixture into the casserole dish. Crumble potato chips over top until it’s more or less covered.
- Bake for 30 minutes. Serve hot.
Serve curled up on the couch, or with a salad of iceberg, tomato and cucumber and a cup of milk.
LEFTOVER IDEAS: There’s not much to do with this left-over, except warm it up in the oven.
*Recipe changed from the original.