Good Ol' Tuna Noodle Casserole
Our Good Ol' Tuna Noodle Casserole is a comforting classic that first become popular in the 1950s. Our version has the same mouthwatering flavors, but we've added a few shortcuts, so that you have more time to spend with the family. This tuna noodle casserole has a nostalgic feel, and you might just find all those childhood memories coming to join you at the table.
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Delicious & Creamy Classic Tuna Noodle Casserole | Childhood Nostalgia | You Can Cook That |
On this episode of You Can Cook That we are going back to Nicole’s childhood with a classic recipe. Egg noodles, canned tuna, creamy mushroom sauce, and crunchy cheese come together for this delicious and creamy tuna noodle casserole that needs to be added to your menu.
#Tuna #TunaNoodleCasserole #Casserole #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:06 Egg Noodles
00:24 Creamy Sauce
01:38 Tuna
02:09 Putting it all together
02:17 Crunchy Cheesy Top
02:58 Bake (20-30 mins)
03:08 Final Result
Recipe for Best Tuna Noodle Casserole:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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Delicious & Creamy Classic Tuna Noodle Casserole | You Can Cook That | Allrecipes.com
One-pan tuna noodle casserole (that actually tastes like something)
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Seafoodwatch.org's guide for buying sustainable canned tuna:
***RECIPE, SERVES 6-8***
1 12 oz (340g) bag dried egg noodles
4 5 oz (140g) cans of tuna
1 12 oz (340g) jar of marinated artichokes
1 lb (454g) fresh green beans
1 sweet red pepper
3-4 small hot peppers (or another sweet pepper)
2 bunches of green onions
1 qt (1 liter) milk (or non-dairy milk, or stock, or water)
1 750mL bottle of dry white wine (or less, or none)
1 stick (113g) butter (or 1/2 cup, 120mL olive oil)
1/2 gup (60g) all-purpose flour
grated parmesan or pecorino cheese (optional)
garlic powder
onion powder
dried thyme (or other dried herbs)
salt
pepper
Heat a large, stove-safe baking dish over medium. Melt in the butter then whisk in the flour until smooth. Keep whisking as the roux cooks for a minute or two until it's just starting to turn brown and it starts to smell a little nutty. Gradually whisk in the milk until smooth. Bring the sauce to a simmer until it thickens, then take the heat down to low, and remember to stir it occasionally while you do everything else, so the bottom doesn't burn.
Snip the stem ends off all the green beans and then just them into large chunks. Stir those into the sauce. Seed the peppers, cut into thin slices and stir into the sauce. Tear any decaying outer layers off the green onions, trim off the roots, thinly slice both the whites and greens and stir into the sauce. Stir in the artichokes and their marinade. Dump in the tuna, season heavily with garlic powder, onion powder, dry herbs, black pepper and a big pinch of salt. Stir, taking care to not break up the tuna too much (there's more stirring to come, so go easy on it).
Stir in the dry, uncooked egg noodles. Top off with enough wine (or water, or stock, etc) to just barely cover everything and stir. Taste the liquid and add more seasoning if needed — it should taste a little too salty on its own. Make sure all the noodles are pushed down just below the water line. Grate some cheese on top, if you want.
Cover the pan tightly with foil and bake at 400ºF/200ºC until the noodles are soft and most of the liquid is absorbed, 45-60 min. Uncover and bake until the top is nice and brown, another 20 min or so. Let rest to solidify before scooping. Leftovers reheat great.
The Most Epic Tuna Casserole Recipe
You will be blown away at the flavor of this incredible homemade tuna noodle casserole recipe using fresh ahi. This dish will instantly become a new family favorite once they try it.
Tuna casserole is a simple dish consisting of a creamy mushroom sauce, noodles, peas, and tuna that are combined and baked with a cheesy breadcrumb topping. It can be easily customized and in fact, can be taken from its original recipe to a modernized fresh version like this one.
According to tastecooking.com, Tuna casserole is said to have been created in the state of Washington in the 1930s. There was a recipe in Sunset Magazine that featured a recipe called, “Noodles and Tuna Fish en Casserole.” It didn’t become popularized in America until the 1950s and has been on dinner tables ever since. However, I decided to take the early recipe to the next level.
PRINT OUT THIS RECIPE AT
Ingredient for this recipe:
For the Casserole
• 5 tablespoons oil
• 4 cups sliced mushrooms (buttons, baby bellas, and portabella mushrooms)
• 1 tablespoon unsalted butter
• 1 peeled and small diced shallot
• 2 finely minced garlic
• 2 small diced ribs of celery
• ½ cup white wine
• 3 tablespoons all-purpose flour
• 4 cups whole milk
• 1 tablespoon minced fresh thyme
• 1 pound cavatappi or fusilli pasta
• 1 pound fresh tuna fillet
• juice of ½ lemon
• 1 cup of peas
• 1 cup shredded yellow cheddar
• 1 cup shredded white cheddar
• salt and pepper to taste
For the Breadcrumb Topping
• 1 cup breadcrumbs
• ¼ cup unsalted melted butter
• ¼ cup shredded yellow cheddar
• ¼ cup shredded white cheddar
The Absolute Best Tuna Noodle Casserole
The ultimate classic comfort food. Tender egg noodles and chunks of tuna, dotted with roasted red peppers and vibrant peas, luxuriating in a scintillating, satiny, EASY homemade cream sauce that boasts garlic, onion, parsley, and paprika. With hints of parmesan and toasted panko bread crumbs, tuna-noodle casserole just became real. Here's the recipe on my blog:
Best Homemade Tuna Noodle Casserole | Keep It Simple
On today's episode of Keep It Simple, Chef Jon Ashton cooks up a delicious, creamy tuna noodle casserole for a perfect comfort meal!
This is Keep It Simple, where Chef Jon Ashton shows you cooking isn't so hard after all. Come back every Thursday to learn new recipes that are SO simple but SO good. Enjoy!
Recipe & Directions:
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