CLASSIC TUNA NOODLE CASSEROLE
There are many reasons this casserole is a classic ... it's comforting, easy to make, and oh so yummy!
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
SUNNY'S TUNA NOODLE CASSEROLE
Sprinkling flour directly over the vegetables before adding the stock helps to thicken the mushroom filling for Sunny Anderson's casserole. Adding peas and fresh mushrooms makes the casserole a full meal that can be served on its own, or stretched further by adding a salad or a side of steamed broccoli.
Provided by Sunny Anderson
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.
- Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
- In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
- For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes. Let it rest 5 minutes before serving.
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TUNA NOODLE CASSEROLE RECIPE - THE RECIPE CRITIC
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- Preheat oven to 375 degrees. In a large pot boil the pasta according to package directions and drain and rinse. In a medium skillet over medium high heat add the olive oil, onion, and celery. Sauté for 2-3 minutes until almost tender. Add in the mushrooms and continue to sauté until tender. Add to a large bowl.
- Add the butter to the skillet and whisk the flour until golden. Slowly whisk in the chicken broth and milk. Let simmer until thickened.
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- Start a pot of water boiling and add the egg noodles when it comes to a boil. Then reduce heat to med-high, or a temperature that will keep the noodles simmering. Stir occasionally.
- While noodles are cooking, heat a skillet to med-high heat. When hot, add the olive oil and butter. Then add the onion and celery. Cook until vegetables are soft and translucent.
- Turn heat to low and add the garlic, dill, garlic powder, onion powder, salt, and pepper. Stir well and cook 20 seconds. Remove from heat and set aside to cool.
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