Tuna Noodle Casseroles
(I am including the "classic" recipe and the "from Scratch" recipe)
"Classic" (it is faster...I grew up eating this along with many 1970s Americans)
Combine in 1 1/2 quart baking dish:
8 oz dry egg noodles, cooked
1 can cream of celery soup (my mom used cream of mushroom)
1/2 c milk
1 c fresh or frozen & thawed peas
2 cans tuna, drained and flakedIn separate bowl, combine:
2 T dry bread crumbs
1 T unsalted butter, meltedSprinkle crumb mixture on top of noodles
Cook at 400 F 20 minutes
"From Scratch" (more work but...tastes better)
Bring pot of salted water to boil to cook
3/4 lb fettuccine, drained (can use other pasta shapes)
In oven safe dish combine:
1 c fresh bread crumbs
pinch of salt
1 1/2 T unsalted butter, melted
Toast in oven for 15 minutes at 350 F. Set Aside.
Saute 2 med onions, minced in 1 T EV Olive oil
Remove from pan. Set aside.
Add to pan:1/4 c flour mixed into 4 T unsalted butter, melted (a roux)
Whisk in slowly:
2 c chicken broth
3/4 c milk
1 T lemon juice
Then add:
1/4 c minced parsley ( 1 T dry)
1 1/2 T chopped thyme (or 1 1/2 t dry)
1 1/2 c fresh or frozen & thawed peas (petits pois!)
2 cans tuna, drained and flaked
salt and pepper generously
and add sauteed onions.
Then combine with hot cooked fettuccine into baking dish
Sprinkle with crumb mixture
Cook 10 min at450 F
(I am including the "classic" recipe and the "from Scratch" recipe)
"Classic" (it is faster...I grew up eating this along with many 1970s Americans)
Combine in 1 1/2 quart baking dish:
8 oz dry egg noodles, cooked
1 can cream of celery soup (my mom used cream of mushroom)
1/2 c milk
1 c fresh or frozen & thawed peas
2 cans tuna, drained and flakedIn separate bowl, combine:
2 T dry bread crumbs
1 T unsalted butter, meltedSprinkle crumb mixture on top of noodles
Cook at 400 F 20 minutes
"From Scratch" (more work but...tastes better)
Bring pot of salted water to boil to cook
3/4 lb fettuccine, drained (can use other pasta shapes)
In oven safe dish combine:
1 c fresh bread crumbs
pinch of salt
1 1/2 T unsalted butter, melted
Toast in oven for 15 minutes at 350 F. Set Aside.
Saute 2 med onions, minced in 1 T EV Olive oil
Remove from pan. Set aside.
Add to pan:1/4 c flour mixed into 4 T unsalted butter, melted (a roux)
Whisk in slowly:
2 c chicken broth
3/4 c milk
1 T lemon juice
Then add:
1/4 c minced parsley ( 1 T dry)
1 1/2 T chopped thyme (or 1 1/2 t dry)
1 1/2 c fresh or frozen & thawed peas (petits pois!)
2 cans tuna, drained and flaked
salt and pepper generously
and add sauteed onions.
Then combine with hot cooked fettuccine into baking dish
Sprinkle with crumb mixture
Cook 10 min at450 F
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