Tuna Casserole
Tuna Casserole
Thursday, May 29, 2014
This is my go-to recipe for busy evenings, make-ahead meals, or nights when I forget to plan something in advance for supper. This, and fajitas. The tuna casserole is great because I always have all the ingredients on had, it’s fast and easy and fool-proof, and everyone in my family loves it.
You can make it ahead, cover, and heat it in the oven for 45 mins. I will sometimes do this when my husband and I work evenings and my kids and my kids have to “make” supper. I should just have them make the recipe off this blog, it’s that easy.
1. Coarsely chop 3 stalks of celery and one medium onion.
2.Saute over medium heat in a medium saucepan with 1/4 cup of butter until tender, about 5 minutes. Then add 1/4 cup flour, 1 tbsp dry mustard powder, 1 tsp sea salt or Himilayan rock salt, and a dask of fresh ground pepper. Stir until well-combined.
Meanwhile, cook 3 cups of your favourite whole grain noodle. Here’s a tip: 1 cup of dry macaroni=3 cups of cooked noodles. 3 cups of dry rotini=3 cups of cooked noodles. If you have fresh pasta... I’m jealous.
3. To the celery roux, add 1 cup of chicken or fish broth, and 1-1/2 cups of milk. Stir and cook until thick and bubbly, about 7 minutes. Add in 1 can of drained tuna.
4.In the last 3 minutes of the pasta cooking time, throw in a cup of your favourite fresh or frozen veggies, chopped into 1/2” (1cm) pieces. I find peas are a good mix with the tuna, but any veggie will do. When the cooking time is done, drain the noodles and veggies.
5.Mix the sauce and noodles together and pour into a 3 qt (3L) casserole dish.
6.Combine 1 tbsp of melted butter and 1/2 cup crushed whole wheat cracker or breadcrumbs. Sprinkle on top of the casserole. This is the part my kids love the best. Once I forgot to add the crumb topping. There was an uprising.
7.Bake, uncovered, at 350’F (180’C) for 20 minutes. Or, cover and store in refrigerator up to a day, then bake cold casserole for 45 minutes. Enjoy!
TUNA CASSEROLE
Prep: 20 minutes
Bake: 20 minutes
Preheat oven: 350’F/180’C
Yield: serves 6
3 stalks celery
1 onion
1/4 cup butter + 1 tbsp butter
1/4 cup flour
1 tbsp dry mustard
1 tsp sea salt
dash pepper
1 cup chicken or fish broth
1-1/2 cups milk
3 cups cooked noodles
1 cup fresh or frozen vegetables, cut in 1/2” (1cm) pieces
1/2 cup coarse cracker or bread crumbs
1. Coarsely chop celery and onion.
2.Saute over medium heat in a medium saucepan with 1/4 cup of butter until tender, about 5 minutes. Then add flour, dry mustard powder, salt pepper. Stir until well-combined. Meanwhile, cook pasta according to package directions.
3. To the celery roux, add broth and milk. Stir and cook until thick and bubbly, about 7 minutes. Add in tuna.
4.In the last 3 minutes of the pasta cooking time, throw vegetables. When the cooking time is done, drain the noodles and veggies.
5.Mix the sauce and noodles together and pour into a 3 qt (3L) casserole dish.
6.Combine 1 tbsp of melted butter and cracker crumbs. Sprinkle on top of the casserole.
7.Bake, uncovered, at 350’F (180’C) for 20 minutes. Or, cover and store in refrigerator up to a day, then bake cold casserole for 45 minutes. Enjoy!