I wanted to make some food for the new parents–something that could easily be re-heated in single servings. Tuna noodle casserole was the obvious choice, however, I was in the mood to be adventurous and I wanted to make it a little more special than the usual (and delicious!) canned mushroom soup recipe. The Kitchen Illiterate has perfected what she calls “The Ultimate Tuna Noodle Casserole.” I just knew I had to give it a try.
And I am glad I did! This turned out really great! (I snuck a bite while visiting baby!) I would say mine turned out a little bit more like a mac and cheese with tuna and peas–very cheesy, flavorful, and delicious! A success! Thanks, KI!
The Kitchen Illiterate’s Ultimate Tuna Noodle Casserole:
- 1 bag of egg noodles (I used the smaller sized noodles)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves of garlic, minced
- 10 ounces mushrooms, coarsely chopped
- 1 cup chicken stock
- 1/4 cup flour
- 2 cups whole milk
- 6 ounce can of tuna, shredded
- 1 1/2 c. grated cheese (I used an Italian blend, Parmesan, and Romano Pecorino)
- 1 half of a bag of frozen peas
- 1/2 cup panko bread crumbs
- 1/4 cup grated parmesan
Preheat the oven to 350 degrees. Put a large pot of water on to boil. In another large pot, heat the olive oil and butter then add the garlic. Saute on low for 3-4 minutes, and then add the mushrooms. Stir them quickly so they get coated in the oil and butter. Let the mushrooms cook down for about 10 minutes, stirring only a couple of times. Add a cup of chicken stock and stir. Then add the flour. Using a whisk, mix the mushroom mixture with the flour. Then add the milk, a little at a time, whisking and whisking and whisking. Between additions of milk, let it sit and get thick and bubbly, then add more milk. I only used two cups of milk because I feared it wouldn’t be thick enough. Whisk while heating for several minutes. In the meantime, toss your pasta into the rolling pot of water. Cook it for a few minutes less than the package suggests. Drain the pasta and return it to the pot. Mix the soup, tuna, peas, and cheese into the pasta. Make sure the pasta is thoroughly coated and all of the peas and nuggets of tuna are evenly dispersed. Pour into a casserole (I used a disposable aluminum tin so the parents would not have to worry about getting my dish back to me). Bake covered for 30 minutes in preheated oven. Remove from oven, top with cheese and breadcrumbs and broil uncovered for an additional 10 minutes.
Recipe Notes: KI uses broccoli florets. I stuck with peas. Also, KI cooked a fresh tuna steak. I used canned tuna.
Update: If you prefer not to make the soup just use 1 26 oz. can of store-bought cream of mushroom soup, 1 cup of whole milk, 2 cups of frozen peas, and 2 cans of tuna drained. Mix all of these ingredients with 4 cups cooked egg noodles and bake at 400 degrees for 30 minutes. (Top with 2 tablespoons bread crumbs + 2 tsp. melted butter before baking, if you wish.)