Recipe File: Tuna Noodle Casserole
Everyone who makes tuna casserole makes it a different way. There are recipes that use egg noodles (like this one), and there are recipes that use potato chips. Some use a can of cream of mushroom, while others user cream of chicken. The recipe that I like to use starts off with a roux and builds up to a rich and creamy filling of noodles, tuna, and aromatic herbs. The final topping of bread crumbs keeps the top of the casserole from drying out while giving it a pleasant tasting crust.
Tuna noodle casserole (serves four)
| Preheat oven to 350°F (175°C) | ||||||||
| 4 Tbs. (60 g) butter | melt | stir | thicken | mix | season | mix | top | Bake 350°F (175°C) 30 min. |
| 1/4 cup (40 g) all purpose flour | ||||||||
| 2-1/2 cup (590 mL) whole milk | ||||||||
| 1 Tbs. (15 g) butter | melt | saute | stir | |||||
| 4 oz. (115 g) sliced mushrooms | ||||||||
| 1/2 cup (50 g) chopped scallions | ||||||||
| 1/4 cup (25 g) chopped celery | ||||||||
| 1 tsp. (1.2 g) dried rosemary | ||||||||
| 1 tsp. (1.4 g) dried thyme | ||||||||
| salt | ||||||||
| ground black pepper | ||||||||
| 8 oz.(230 g) egg noodles | cook | |||||||
| 12 oz. (340 g) light tuna | drain | |||||||
| 4 Tbs. (60 g) butter | melt | cook | ||||||
| 1 cup (120 g) bread crumbs | ||||||||
19 Comments:
This doesn't exactly pertain to this post, but I just wanted to let you know, as an engineer, and a college student you're recipes are great. For those of us that really suck at cooking, your recipes give really great description on how to not screw things up, and do it all with the least amount of trouble. Definetly going to visit your blog on a regular basis
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Like you say, everyone who makes tuna casserole makes it a different way. Imagine my surprise when, after twenty years of eating my mom's tuna casserole, I found out that EVERYONE else in the world makes it with noodles. My family makes it with white rice. I'm still too disoriented to evaluate other tuna casseroles!
Yours looks pretty yummy, though. I might just have to take the plunge and give noodles a try.
Your blog's pretty cool! Just loved the way you show the recipes! Great! Great! Keep up with the great job! :D
I have a completely off-topic question.
How does "All-purpose" flour compare to the UK's "Plain flour"? I ask, because I have seen American recipes use "all-purpose" for some breads. In the UK, only "strong" flour has adequate gluten/protein to use in leavened bread.
Any idea how the gluten / protein content compares?
I've just had a look at some flour, "plain" = 9.7g protein per 100g, "strong" = 11.7g protein per 100g.
Sorry about the off-topic again.
Hey,
I like the end result there, I could live with that. My kids won't touch tuna though, I'm out of that loop. Which is why sometimes I end up making two complete meals for dinner, sigh.
Try the tuna in olive oil, water degrades the fish meat.
Biggles / http://www.meathenge.com/
It all looks great except for one thing. It's missing the massive amount of cheese necessary to make me happy [I really do believe that cheese can improve nearly everything imaginable]
re: Flour
I wrote an article on flour because of your question. The answer to your question is that plain flour is almost the same as all-purpose flour (only with regional variation). Most breads are made with bread flours, but a number of recipes for all-purpose flour have appeared because most American households only keep all-purpose flour around. It makes a reasonable bread, but doesn't have enough protein for a good french or italian bread.
"10/20/2004 02:55:11 PM, Anonymous said... etc"
do you have to tell them it's tuna? Often as I was a kid I would instantly hate every food I hadn't had before. If I was kept out of the loop of the ingredients prior to tasting, I would love the dish, even after being told what was in it.
"Like you say, everyone who makes tuna casserole makes it a different way."
Decades later, I found out that what my mother called "Macaroni and cheese" is the garden variety Tuna Casserole made with canned tuna, macaroni, American cheese slices, cream of mushroom soup and sometimes crushed potato chips on top.
Being a cheese lover, I add even more cheese in the body of the casserole, not merely on top, and add frozen mixed vegetables to make it more of a one-course meal.
Buttered bread crumbs on top sounds like a nice variation from the slightly browned melted cheese, though!
Aileen
I like your recipe for tuna caserole starting with a roux is a great idea. My question pertains to the roux though. I alwasy start my soups with a roux, but I'll saute the veggies in butter before adding flour, and later milk or chicken base. I was wondering why you add the flour before the veggies?
I start my making the cream so that I don't over cook the vegetables. (The vegetables are cooked until just tender and then mixed into the cream.)
Tuna casserole is one of those dishes that I have never like, but for some reason thought that I should. Came across this recipe and it sounded 'different', so I thought I should give a try.
After making tonight, my opinion of this dish has changed. The version of the tuna casserole is really good, and my family agrees. I served with green peas on the side, but next time I think I will add them into the casserole.
Thanks for posting it.
I do have a site request also. It would be really nice if we could just print out the recipe card, without all the directions. Your table format is enough to cook from.
Thanks,
eric@thebacklunds.org
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Great site but hey how about some veggie recipes as well
thanks
Came out great! Kind of reminds me of the frozen Stouffer's Tuna Casserole - without the bellyache from their preservatives! I stirred the white sauce into the veggies to get up all the flavorful pan brownings under the veggies.
Is whole milk needed for consistency or can this be made with skim milk or evaporated milk? (great recipes BTW, especially the brined, grilled chicken breasts)
I liked your version of the Tuna Noodle Casserole. Your step by step photos are such a pleasure! Wonderful work. I look forward to coming back and seeing what else you've "cooked up" :)
Very good recipe! I used canned salmon with dill instead of the tuna and rosemary. It made more than would fit into an 8in baking dish. I must eyeball measurements on the big side.
Thank you and I love your site!
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