Not Your Average Tuna Casserole

Name: Not Your Average Tuna Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8-12
Ingredients: 16 oz egg noodles; 3 6.4 oz cans tuna fish, drained and broken into small pieces; 1 diced onion; 3 cups whole milk (2% is OK, but don't go below 2% fat), warmed or room temp; 8 Tbsp butter; 6-8 oz mushrooms, finely chopped (White button or Cremini); 1/4 cup flour; Kosher salt and freshly ground pepper; 1/2 cup panko bread crumbs; 2 Tbsp parsley, finely chopped

On the Menu Tonight – Not Your Average Tuna Casserole!

I really like Tuna Casserole, but it is one of those things I just don’t make very often. This version of Tuna Casserole is elevated by using fresher ingredients. For example, I didn’t use any frozen veggies or any dry herbs. Most versions I have had include peas, but I swapped them out with diced red bell pepper. Instead of using canned cream of mushroom soup, I made it.

The results were FANTASTIC! Whether you are feeding a big family, or making enough for leftovers, try my version of Tuna Casserole.

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Not Your Average Tuna Casserole

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By Patrick Dulmage – Serves: 8-12

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Not Your Average Tuna Casserole

Ingredients

16 oz egg noodles

3 6.4 oz cans tuna fish, drained and broken into small pieces

1 diced onion

3 cups whole milk (2% is OK, but don't go below 2% fat), warmed or room temp

8 Tbsp butter

6-8 oz mushrooms, finely chopped (White button or Cremini)

1/4 cup flour

Kosher salt and freshly ground pepper

1/2 cup panko bread crumbs

2 Tbsp parsley, finely chopped

Instructions

1

Pre-heat oven to 400 degrees

2

Boil the egg noodles according to pkg directions, drain and set aside

3

Pre-heat large skillet over medium-high heat

4

Add 4 Tbsp of butter to the pan along with the diced onion

5

Let the onions get translucent, then add the mushrooms and cook 2-3 more minutes

6

Add the flour and mix thoroughly to coat the onions and mushrooms

7

Slowly add the milk and whisk/mix as you go to avoid lumps

8

Season with salt and pepper

9

When the mixture thickens, add the tuna, half the chopped parsley, and red bell pepper

10

Add the egg noodles and mix to coat all the noodles

11

Transfer to a buttered baking dish (13x9)

12

Melt the remaining 4 Tbsp of butter and mix with the panko and remaining parsley

13

Top the casserole with the bread crumb mix and put in the oven

14

Bake for 25-30 minutes

15

Let it rest for about 5 minutes before serving

Notes

If you mix the noodles with the creamy tuna mixture and it looks like you need more liquid, add a can of cream of mushroom soup with a little additional milk.