Friday, February 3, 2017

Tuna Noodle Casserole

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
Serves 8-10
*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
  1. Preheat oven to 400*F
  2. 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
  3. Sdd mushrooms if you're using them
  4. Sprinkle flour evenly over the mixture
  5. Stir so that the flour coats the onions and mushrooms thoroughly. Keep stirring for another minute. 
  6. Add milk
  7. Add sherry
  8. 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)
  9. Add tuna and stir it into the sauce
  10. Stir in the bell pepper and 1 tbs parsley
  11. Stir in noodled until they're coated
  12. Transfer the mixture into a baking dish
  13. 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
  14. Top the casserole with breadcrumbs (and cheese)
  15. Bake until golden: about 15 minutes.
  16. Serve hot (or cold if you're weird like me and like cold food)

Results: It was great! We loved it! It took about 45 minutes total to make and wasn't stressful at all... except for me nearly overcooking the pasta... whoops. 


  1. Hey this look simple enough and something worth trying. Thanks for taking out the time to write this post and share it with us. Keep up the good work.

  2. Cooking the favorite food of your loved ones on their birthdays is a special gift. I am glad that your husband cooks for you.

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