Tuna Noodle Casserole

Yes, I made a casserole. In fact, I was craving a casserole. Go figure. Anyway, finding a recipe that does not have condensed cream of mushroom soup is the key. I searched the interwebs and here is my recipe based on one that I found. It is surprisingly tasty, and I am really looking forward to the leftovers!

Tuna Noodle Casserole

  1. Boil 8 oz. of fusilli pasta and drain.
  2. Saute in 3 T. of butter 1/2 an onion, 2 cloves of garlic, and two stalks of celery till tender. Add salt and pepper.
  3. To the veggies, add 3 T. of flour and cook for a few minutes. Add two cups of whole milk and cook until thick.
  4. To the sauce, add the pasta, 1 cup thawed peas, and 1 can drained tuna. Pour into a greased baking dish.
  5. On top of the casserole, sprinkle about 1/2 cup jack cheese, 3 T. panko mixed with 2 T. melted butter, and a sprinkle of Parmesan cheese.
  6. Bake at 375 degrees for a half hour, and finish by browning under the broiler for a few minutes.
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2 responses to “Tuna Noodle Casserole

  1. I’m a big fan of the hot dish- and also don’t like the MSG that’s in canned mushroom soup. I tend to just throw the following together:
    – starch (pasta/rice/etc)
    – meat or steamed & roasted veggie
    – spice (can be in the meat, or added during sauteeing)

    Voila!

    Favorite was adding canned chiles- poblano- to some sausage and rice with zucchinies. Yum. Cheese on top.

  2. Pingback: Cheap and yummy | Life in the hornline

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