If you've ever flipped through a church sponsored cookbook, then you have probably seen the most basic tuna casserole recipe of all time: two cans of cream of mushroom soup, two cans of tuna, and some egg noodles.
That recipe is easy. That recipe is also boring and tasteless.
When you're learning how to prepare food, you shouldn't take shortcuts when making it homemade is just as easy and cost efficient!
This tuna casserole is a delicious recipe (it definitely convinced my boyfriend!) that will give your Great Aunt Sue's recipe a run for its money.
To start off:
Bring a pot of salted water to a boil. You want your water to be very salty. Like, ocean salty.
Measure out about 6 ounces of egg noodles, or similar pasta.
Pour it on in!
Allow this to cook until it's almost al dented. In other words, you want to make sure the pasta is still a little tough when you strain it.
Perfectly cooked pasta!
For the sauce, you'll need milk, peas, tuna, flour (not pictured)...
... onions, mushrooms...
... chicken broth...
... and freshly grated cheddar cheese!
First, melt some butter and olive oil in a pan over medium-low heat.
Make some butter trail shapes in your saucepan to pass the time.
Throw in those onions and let them cook until they become soft.
Add some flour to act as a thickening agent.
Turn up the heat to medium and keep stirring this mixture constantly to prevent burning.
Once this is heated through for about 3 minutes...
... Pour in the chicken broth, little by little, and whisk constantly. This is very important so that you don't have an inconsistent sauce!
Keep whisking and adding broth until a nice, smooth soup appears.
It should looks something like this! Bring this mixture to a boil over medium-high heat.
Once boiling, add the milk.
And whisk it all together. Bring this to a boil.
Throw in those veggies!
Stir it all up, lower the heat to medium again and allow this to simmer down into a nice, thick sauce.
Then add the tuna, stir it all up, and allow it to cook for another 5 minutes or so.
Ask your boyfriend for help with pictures!
Once everything is all cooked and incorporated, take your saucepan off the heat and add the cheese!
Mix it up until the cheese melts into delicious, goopy goodness.
Add your noodles!
Transfer everything to a proper sized baking dish. I used a 9x13 rectangle, but any shape will do.
Sprinkle some breadcrumbs over the top to add a bit of crunch, pop it in an oven preheated to 350 F, and let it cook for 15-20 minutes, or until the top is slightly browned.
Right out of the oven. What a lovely casserole!
*Inspired by this recipe from SkinnyTaste
6 ounces egg noodles, or similar pasta
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion
3 Tablespoons flour
1 3/4 cups chicken/vegetable broth
1 cup milk
1 can of peas, drained, or 1 cup frozen peas, thawed
8 ounces fresh mushrooms, sliced
2 (5 oz) cans of tuna
2/3 cup cheddar cheese, grated
1/2 cup seasoned breadcrumbs
1. Preheat oven to 350 F.
2. Cook noodles in boiling water for about 6 minutes, or right before al dente. Strain, set aside.
3. Melt butter and olive oil in large saucepan over medium-low heat.
4. Saute onions in heated pan until soft and fragrant, about 5 minutes.
5. Sprinkle in flour. Turn the heat up to medium. Stir constantly until a thick paste is formed.
6. Whisk in chicken broth little by little until a thick soup is formed. Turn heat up to medium high, and bring to a boil.
7. Whisk in the milk. Again, bring to a boil.
8. Add peas and mushrooms, turn the heat down to medium, and simmer until a thick sauce is formed, about 7-9 minutes.
9. Add the tuna and cook for another 5 minutes.
10. Take the pan off the heat, stir in cheese until melted. Gently stir in the pasta.
11. Transfer to a 9x13 baking dish and evenly sprinkle breadcrumbs over the top
12. Cook in a preheated oven for 15-20 minutes, or until the top is slightly tough.