Tuesday, April 21, 2009

Tuna Noodle

I don't typically blog about food often, but after trying the recipe for the second time I found myself alone with the camera and a finished Tuna Nooddle Casserole. I could take pictures, and K wasn't around to mock me for my oddness. (I can hear it now, "You don't photograph food, you eat it".

But it was pretty. All golden brown on top. Mmmmm.

I found this particular recipe here and have to admit it is my first tuna noodle casserole ever. Tuna in a can was not something I ate until recently. I ate raw tuna long before I gave the cooked kind a chance.

My slightly adapted version...
Revamped Tuna Casserole
I have made this with tuna in oil as well as albacore packed in water. The later had a less fishy taste which helped with getting the kid to try some.
Makes 4 to 6 servings

1 tablespoon olive oil
1/2 medium white onion, diced
2 stalks celery, diced
2 cloves garlic, finely minced
3 tablespoons butter
3 tablespoons flour
2 cups milk, preferably whole milk
4 to 8 ounces frozen peas (depending on how much you like peas)
1 teaspoon salt
Pepper to taste
1 cup shredded cheddar cheese (I used a bit more than a cup)
1 tablespoon Dijon-style mustard
2 6-ounce cans tuna (preferably packed in olive oil)
8-ounce package wide egg noodles, cooked al dente
2 tablespoons butter
1 cup panko or bread crumbs (seriously, use panko)
1/4 cup finely chopped parsley
1/2 cup cheddar cheese

Preheat oven to 350 degrees and spray an 8-by-8-inch casserole dish with nonstick spray.
Make topping by melting butter in a saucepan or microwave. Mix butter into panko or bread crumbs, along with parsley and cheese.
In a large deep skillet over medium heat, add olive oil. Saute the onion and celery until soft and translucent, about 5 minutes. Add garlic and stir for 1 to 2 more minutes.
Add butter and flour, and stir until combined. Slowly add milk, whisking to eliminate any lumps. Add peas and salt and pepper, and continue stirring over medium heat until milk bubbles and thickens. Turn off heat.
Add cheese and mustard, and continue stirring.
Using a fork, flake tuna from both cans into the mixture until everything, including the oil from the tuna, is incorporated. Add noodles and mix gently with tongs.

Pour the entire contents of the skillet into the casserole dish.

Cover evenly with topping and bake for 25 to 30 minutes, until topping is light brown and the mixture underneath is bubbling.


The second time I made this I kept track of my prep time, and it was in the oven in about 30 minutes. So an hour total until dinner time. Not excessive, at least by my standards.


  1. I made this last month and have put it into rotation. Although, as with most casseroles, I end up having sooo much leftover. If only the tot would do his share of the eating around here.

  2. uh, YUM! i think i know what we're having for dinner! lol

    ps - i hope to see another post about that cute apron in your flickr soon...

  3. I love tuna noodle casserole, but I'm distracted... are those crayons? :) Awesome apron.

  4. That looks way better than the tuna "casserole" I used to make in college. It really wasn't casserole at all, it was me bring poor and having nothing but some egg noodles, can of tuna, and leftover cheese and enough creativity to put it all in a pot on the stove and mix it together. I did cook the noodles first.