A few weeks ago I posted our go to Chicken Tetrazzini recipe. Tuna Noodle Casserole is virtually the same thing with the absence of the sherry and a bit different pasta for us. Oh and I make my own base!! Grams and mom alsways used Campbell’s soup.
BETTER THAN GRAMS TUNA NOODLE CASSEROLE
CASSEROLE
FRESH ground sea salt and black pepper
12 ounces cavatappi pasta, prepared al dente
4 tablespoons unsalted butter
1 stalk celery, FINELY diced
1 LARGE shallot, FINELY diced
2 LARGE cloves garlic, minced
8 ounces trimmed Beech mushrooms
4 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup whole milk
1 cup frozen peas
3/4 cup FINELY grated Parmesan cheese
1 LARGE lemon, zested and juiced
3 tablespoons FRESH chopped flat leaf Italian parsley
12 ounces flaked tuna, drained
- Heat your oven to 350°.
- Lightly grease an 8×11 baking dish.
- Melt 1 tablespoon of the butter in a large skillet over medium high heat.
- Saute the onion and celery, seasoning with FRESH ground sea salt and black pepper until tender and golden.
- Add mushrooms, sautéing a few minutes more.
- Stir in the remaining 3 tablespoons butter as well as the garlic and continue to cook to melt the butter and lightly cook the garlic, 30 seconds to 1 minute.
- Sprinkle the flour over the veggies, stirring to combine. Cook for about 1 minute to toast the flour.
- Reduce heat to medium-low and, while continually whisking, slowly begin adding in the broth about 1/2 cup at a time until all the broth is incorporated and the mixture is lump free.
- Stir in the milk and peas; simmer 2-3 minutes until thickened.
- Remove the pan from the heat and stir in the Parmesan cheese, lemon zest, lemon juice and parsley.
- Fold the tuna and cooked noodles into the cream mixture, stirring well to combine.
- Season to taste with FRESH ground salt and pepper and transfer into the prepared casserole dish.
TOPPING
1 1/2 to 2 cups crushed plain crinkle cut chips
1/2 cup grated white Cheddar
Pinch smoked paprika, optional
- Scatter the crushed chips over the casserole top followed by the grated Cheddar cheese and a pinch of smoked paprika, if using.
- Place the casserole dish onto a sheet pan in case of any boil over and bake 25-30 minutes until golden brown, slightly crisp and bubbling.
- Allow the casserole to cool for 5 to 10 minutes before serving.
NOTES:
- I often will use this as a vehicle for any diced deli meats I have in the drawer also. On this occasion I did one can of tuna and diced tavern ham.