One of TJ's favorite dishes is Tuna Noodle Casserole. He's made it for me a number of times and I'm not the biggest fan: which kills me because it's his favorite. I do like aspects of the dish and I'll eat it if it's made, but it's not my favorite.
For Hanukkah, my aunt got me a Barnes and Noble gift card which turned into this amazing cookbook by my favorite cooking show host: The Pioneer Woman/Ree Drummond.
While flipping through the book I found a recipe for Tuna Noodle Casserole that was basically the same recipe but without the aspects of TJ's recipe that I don't love. We were both very excited to try it and today we embarked on the journey.
Tuna Noodle Casserole
*we make the whole recipe and keep leftovers*
- 1/2 cup butter
- 1 medium onion, diced
- 6 ounces white button mushrooms finely chopped (we left these out since I hate mushrooms)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 dry sherry (or more to taste)
- kosher salt and pepper to taste
- two 6.4-ounce packages white albacore tuna in water, drained
- 1/4th cup finely chopped red pepper
- 2 tablespoons minced parsley
- 12 ounces egg noodles, cooked to al-dente and drained (we used regular pasta)
- 1/2 cup panko breadcrumbs
- *optional* we added a layer of cheese on top before we baked it because we love cheese
- Preheat oven to 400*F
- Melt 4 tbs of the butter in a large skillet over med heat. Add onion and cook until it starts to soften (3-4) minutes
- Sdd mushrooms if you're using them
- Sprinkle flour evenly over the mixture
- Stir so that the flour coats the onions and mushrooms thoroughly. Keep stirring for another minute.
- Add milk
- Add sherry
- Whisk to combine. Cook until the sauce if nice and thick. Sprinkle in salt and pepper to taste and adjust seasonings as necessary (we added a bit of garlic salt for fun)
- Add tuna and stir it into the sauce
- Stir in the bell pepper and 1 tbs parsley
- Stir in noodled until they're coated
- Transfer the mixture into a baking dish
- Melt the remaining 4 tbs of butter in a bowl in the microwave. Stir it around with the breadcrumbs and the remaining 1 tbs parsley
- Top the casserole with breadcrumbs (and cheese)
- Bake until golden: about 15 minutes.
- Serve hot (or cold if you're weird like me and like cold food)