Comfort Food: Tuna Noodle Casserole RecipeWednesday, March 19, 2014
Nothing says comfort like the dishes you remember from your childhood. One of my favorites was my Mom's Tuna Noodle Casserole. Cheesy and creamy and just homey. Well, I grew up and developed my own version, which is just as comforting, but includes a crunchy Panko topping and more veggies. Not many, but some ;)
Prep time: 30 minutes
Cook time: 23 minutes
Total time: 53 minutes
- 1 12 oz. package of frozen Peas & Carrots
- 1 bag of Egg Noodles, any width (I like No Yolks, for the taste)
- 1 medium sweet yellow Onion
- 3 Tbsp. salted Butter
- 3 Tbsp. All-Purpose Flour
- 2-1/2 cups Milk
- 8 oz. of the Cheese of your choice (I use American, but you can also use Cheddar)
- 1-1/2 tsp. Garlic Salt
- 1 tsp. White Pepper
- 2 cans of Tuna in water, drained
- 1/2 cup of Panko breadcrumbs
- Pre-heat your oven to 375 degrees and spray a 9"x13" casserole dish with spray oil.
- Fill your pasta pot with water, salt it and add in your peas and carrots; bring to a rolling boil.
- While your water is heating, dice your onion and saute in butter or ghee until soft and starting to brown at the edges.
- Add your pasta to the veggies and cook until al dente.
- Drain your pasta/veggie mix in a large colander and wipe out your pot. Put it back on the burner and add your 3 Tbsp. butter. Once melted, whisk in your flour and cook for about 30 seconds.
- Whisk in your milk slowly, 1/2 cup at a time, letting it heat up in between. You now have a basic white sauce. Whisk in your seasonings and cheese and let melt.
- Add your onions and tuna to the sauce and mix, then add in your pasta/veggies and mix.
- Pour into your casserole dish and top with Panko. Bake for 20 minutes, then broil for 3 to brown the top.
So that's it! Warm and cheesy and comforting.