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Recipe File: Tuna Noodle Casserole
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kclark
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PostPosted: Wed Jun 24, 2009 12:43 pm    Post subject: milk Reply with quote

Could you please clarify? Under the list of ingredients it calls for 1 1/2 C of milk but in the first paragragh for preping it says 1 1/4. I think I went somewhere in between and it came out fine, but I would like to know what is best. I enjoyed this casserole, especially leftover reheated. I cut the rosemary in half and still felt it was overbearing. Do you suggest a substitute?
Thank you!
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Michael Chu



Joined: 10 May 2005
Posts: 1642
Location: Austin, TX (USA)

PostPosted: Wed Jun 24, 2009 5:28 pm    Post subject: Re: milk Reply with quote

kclark wrote:
Could you please clarify? Under the list of ingredients it calls for 1 1/2 C of milk but in the first paragragh for preping it says 1 1/4.

Sorry about that. It's supposed to be 2-1/2 cup of milk (the recipe summary is correct). I've corrected the main article.

kclark wrote:
I cut the rosemary in half and still felt it was overbearing. Do you suggest a substitute?

If your taste buds are particularly sensitive to rosemary or your dried rosemary source is particularly powerful, just keep cutting it down until you can still detect the flavor but it is in balance with the dish. 1/2 teaspoon is too much, then try 1/4 teaspoon.
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PostPosted: Thu Jan 07, 2010 8:52 pm    Post subject: Reply with quote

AS A GUEST TO YOUR SITE, I AM IMPRESSED. I WAS LOOKING FOR A VARIATION OF THE TUNA NOODLE RECIPE, I SUBSTITUTE COOKED SIRLOIN BURGER, USE CREAM OF ONION SOUP(WE ARE ONION FANS) ADD A LITTLE LOW FAT SOUR CREAM (1/2 CUP), AND SOMETIMES SAUTE FRESH SPINACH WITH THE ONIONS AND CELERY FOR A FLORENTINE FLAIR. I PREFER COLD TUNA SALAD INSTEAD OF WARM TUNA, SO THIS WORKS FOR US.
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Umbrage
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PostPosted: Sat Mar 13, 2010 6:53 pm    Post subject: Rosemary Wimps Reply with quote

My mother was a professional chef and I'm generally a fan of Indian and other SouthEast Asian cuisines, so that is my bias, I know everyone is different.

But I've always thought that most American restaurants terribly underseason (especially the chains and diners). You have to go to a decently fancy restaurant to find food that doesn't taste bland. And the internet in general is always worse. It drives me nuts all the recipes with Cool Whip, American "cheese" slices, and no herbs or spices. I haven't made this particular recipe yet, but I was thinking when I do, I'm going to throw in something else, I'll let people know what I do.

But the scallions and rosemary are a great idea, and something I'd never seen before, I like that plan. It is weird that everyone wants to avoid the central innovation.

I love a nice, very sharp cheddar in my tuna casserole, but when I do this for evaluation, I'm going to try it uncheesed.

But anyone who wants cheese, I assure you, the sharpest cheddar you can find will go lovely with your tuna casserole, just mix like a cup or two right in.
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van
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PostPosted: Sat Mar 13, 2010 11:12 pm    Post subject: peanut butter in tuna casserole Reply with quote

Has anyone seen a tuna casserole recipe with peanut butter in it?
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Michelle
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PostPosted: Sun May 06, 2012 3:58 am    Post subject: bacon fat Reply with quote

...Try using some bacon drippings instead of butter! Smile It adds an extra layer of smokiness and complexity, especially when you're making the roux. I have a bag of bacon drippings saved up in the freezer (and straight from there, it has the consistency of butter anyway)

Thanks for an awesome recipe! I definitely messed around with a bunch of the ingredients (canned chicken instead of tuna, squash instead of mushrooms, skim milk instead of whole, cornmeal instead of breadcrumbs...) but I really think that this is a recipe that lends itself well to meddling. Thanks for the inspiration!
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MissLondoner86
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PostPosted: Thu Jun 28, 2012 7:35 am    Post subject: Noodles?? Reply with quote

This turned out really well. Im not sure if uk "noodles" and USA noodles are the same thing though. I think USA noodles are
more like pasta shells / macaroni tubes, whereas I took noodles to mean the long stringy noodles you use in Japanese cooking (soba noodles). Could someone clarify for me?

Regardless of this, the dish was a hit with everyone in my household! Thanks!!
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Dilbert



Joined: 19 Oct 2007
Posts: 1107
Location: central PA

PostPosted: Thu Jun 28, 2012 12:55 pm    Post subject: Reply with quote

the usual for USA "tuna noodle casserole" would be the flat pasta types - altho other shapes are commonly used.

I've not seen it doe with the Japanese 'non-pasta' noodles - but why not?
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austinart2831



Joined: 03 Jul 2012
Posts: 1
Location: Austin, Texas

PostPosted: Tue Jul 03, 2012 1:58 pm    Post subject: Reply with quote

I love noodles especially when still hot.

It looks so yummy.

I wanna try it at home.
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sabino
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PostPosted: Sat Mar 19, 2016 3:41 pm    Post subject: Building the Sauce Reply with quote

Michael (and readers) -
I am writing you with a question about making tuna noodle casserole.
Decided to post even though :
- the original recipe is about 10years old and
- there have been no comments to that recipe thread in about 4 years.

I read some of the previous comments related to making the roux/sauce.
My question or curiosity is this :
- Wouldn't it build a more flavorful “sauce” if the roux were not made separate from sweating/sauteéing the vegetables ?

My thought was to proceed in this order:
- 1. Heat the liquids in a saucepan first and set aside.
- 2. Next, heat butter/oil in skillet and sautée vegetables until almost done ...so as to not overcook veggies
- 3. Then add flour to skillet with vegetables.
- 4. Finally, gradually pour & whisk in the hot liquids to skillet to form sauce.
...
I thought doing it this way (adding liquids to veggies, rather than already formed roux)
would help better extract and build more of the flavors into the sauce before it firmed up.
...
What do you think ?
I would welcome & appreciate any comments, thoughts or ideas on this.
...
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Dilbert



Joined: 19 Oct 2007
Posts: 1107
Location: central PA

PostPosted: Sat Mar 19, 2016 4:58 pm    Post subject: Reply with quote

one classic "issue" with making a roux / white / blonde / dark flour sauce is doing it lump free.

a roux works by coating the flour particles with fat - this prevents the flour particles/grains from clumping/lumping when water/milk/wine/other liquid is added. cooking the flour in the fat also does away with the "raw flour" taste of insufficiently cooked flour. that flour cooking needs to happen before adding liquids.

doing the veg saute will certainly cause the vegetables to release water - when the flour hits the hot liquid&water combo you will get glue/paste/lumps/clump immediately on contact. you may have heard the term "it seized" - i.e. it immediately turns into a lumpy gummy glob.

now, can it be done? under conditions, probably. if you're aiming for a relatively thin sauce, and the veggie chunk amount is not such a high % that it prevents effective whisking - putting the flour into a hot oil&water mix will undoubtedly crate some lumps - the question is whether you can rapidly whisk it smooth or near smooth/lump free.

typically the sauce spends 10-30 minutes cooking - I add pre-sauted stuff into the sauce, bring it up to a boil, lower the heat to a simmer, adjust the consistency before using it in a casserole. then the casserole bakes.... there's enough time for the veggie flavors to "infuse"
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sabino
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PostPosted: Tue Mar 22, 2016 7:19 pm    Post subject: Tuna Noodle Casserole Sauce & Flavor Reply with quote

To Michael (and readers) -
Not sure WHY -or- WHAT happened in my last post, but
the html tags seemed to get garbled on *some* of the text.
...
Sorry if it made it harder to read.
Not sure what went wrong.
Will *not* use the tags in further postings.
..
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sabino
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PostPosted: Tue Mar 22, 2016 7:22 pm    Post subject: Tuna Noodle Casserole Sauce & Flavor Reply with quote Delete this post

Thanks to Dilbert for taking time to reply.
I read your comments and you make some good points about rouxs & sauces.
...
I *did* end up trying out the process I wrote & proposed.
Clumping & lumps did not seem to be an issue or problem with this batch.
Maybe for a few reasons.
1.
Carrots & celery gave off little to no water.
And I cooked the mushrooms until they gave off all/most of their liquid.
Little water/moisture left in pan by the time flour was added.

2.
Along the lines of your suggestion or comment,
I intuitively pushes veggies to side leaving a well in the center of pan,
then added a bit of butter to pan and cooked the flour for 1-2 mins to
eliminate uncooked raw taste to flour before
stirring in with the veggies

3.
Considering this was not for a sauce to pour on or "dress" a dish, but
for a casserole (w/ lots of textured ingredients)
if there was any small lumps it was certainly not evident or noticeable.
...
While I was more concerned about building a more flavored sauce,
your points to consider about sauce consistency are helpful & well-taken.
Again thanks for taking the time to comment & contribute.
.
Any ideas or comments from other readers also welcomed.
.[/b]
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