Joe and I decided that, since we had two cans of tuna that have been in the pantry for...well...let's be optimistic and say a year...we should make tuna casserole. Everybody knows the basic ingredients...noodles, tuna, milk, cheese, veggies...but I was unsure as to the proportions. I poked through some of my favorite cookbooks (Fix it and Enjoy it Healthy Cookbook by Phyllis Pellman Good, a local Lancastrian; The New Best Recipe, All-New Edition [2004]), but couldn't find a recipe that rang true. After looking through my favorite cooking blogs, I finally found one that sounded like a good starting point. This isn't the easiest dish I've ever made, and not the quickest, but it's on the easier side of the middle range. Aaaand totally worth it! The fluffy noodles and chewy cheese combine to make an awesome texture, and you can pump this baby full of as much veggies as you want--though you are limited by the size of your casserole dish.
KA Tuna Noodle Casserole of Awesomeness
adapted from Simply Recipes
Makes 10 servings
16 oz extra wide egg noodles
8 oz sliced baby portabella mushrooms
3 cups frozen peas
1.5 cups sliced carrots
2 6 oz cans of tuna, drained
1 10 oz can cream of mushroom soup
4 cups shredded cheddar cheese (this'll be two small bags or one big one)
1/3 cup 1% milk (on the heavy side...probably 1/3c plus a few tablespoons)
2T granulated onion
1. Boil the water in the large pot. It sounds silly, but don't forget to put a lid on it...your water will boil MUCH faster.
2. When the water's boiling, add the veggies. Stir and let cook for about 7 minutes, until peas seem warmed through.
3. Use a slotted spoon to remove the veggies to a bowl. Set aside.
4A. Add the noodles to the water and cook until tender. Drain.
4B. While the noodles are cooking, saute the mushrooms. There's no need to add a fat--the mushrooms will release their own liquids and cook nicely in that. Cool, huh? That's about 8 minutes. Stir frequently!
5. Mix noodles, veggies, soup, milk, mushrooms, and granulated onion in the pot. If your pot is the size mine was...this will be somewhat difficult. Take it slow, Mac!
6. Grease your lasagna pan--bottom and sides.
7. Scoop the noodle mixture into the pan. Sprinkle with cheese and fold in (a wooden spoon works really well for this).
8. Bake in a 400-degree oven for 20 minutes.
Nutrition highlights: 377 calories, 4g fiber, 85% of your vitamin A, 37% of your calcium
I searched "kick-ass" tuna casserole. Found your site at the top. Good suggestion on frying the mushrooms before hand and without oil. I followed your instructions but added some sour cream and red pepper flakes. It's Wisconsin and it's cold so we like our extra dairy and heat..:) Thanks for a good recipe. The dinner was just what I was looking for!
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