If you happen to be like me and enjoyed tuna noodle casserole when you were younger, this recipe is for you. My mom made tuna noodle casserole like every other woman out there in America, you know, with the cream of chicken or mushroom soup, thanks to a certain red labeled soup manufacturer. When my husband and I were first married, I continued using the same cream soup and making food similar to what he and I had grown up eating. It wasn't long before I decided to find my own cooking identity and make food in a different way. Since I don't use canned soup and my children haven't grown up with me making casseroles, they don't like them very much. My husband requested tuna noodle casserole, so I decided that our casserole ban would be lifted and we would enjoy a new take on a classic favorite from my husband's and my childhood. This casserole continues to remind me of my childhood, and now that I came up with this recipe we can enjoy it in a whole new way, without sacrificing the comfort food part of this recipe.
Growing up we ate this more like a creamy noodle dish rather then a crumb topped baked casserole. This is a combination. My husband didn't want the overcooked noodles you get when it is baked
but still wanted the casserole with the crunchy topping.
12 ounce bag of Wide Egg Noodles
2 Cans Albacore Tuna in Water
1 cup finely grated Grana Padano (Parmesan Cheese will also work) plus 2 tablespoons
3/4 package of Ritz Crackers
1 bunch Green Onions
3 large cloves Garlic
1 Yellow Onion
2 cups Heavy Whipping Cream
1 tablespoon Cornstarch
2 tablespoons Cold Water
Sea Salt
Fresh Cracked Black Pepper
2 teaspoons Fresh Thyme or 1 1/2 teaspoons Dried Thyme
2 tablespoons Olive Oil
1/4 cup softened Butter
Dice onion, cut green onion, and press garlic.
Saute onions in a deep saute pan with the olive oil over medium heat until tender, add garlic
and cook until tender.
and cook until tender.
Add cream, salt and pepper to taste.
Add Grana Pardano, stir and cook over medium heat until cheese has melted. Stir in drained tuna.
Cook noodles in large stock pot of water, al dente, to the tooth. Cook for the shortest recommended time on the package, remove from pan and drain in colander.
Add cooked noodles to cream sauce, green onions, and thyme.
Crush the Ritz Crackers.
Pour tuna noodle mixture into a butter baking dish.
Cover noodles with crushed crackers, cheese, and dabs of butter.
Broil until crumbs brown, cheese melts and bubbles.
Doesn't that look like a plate of comfort food to make any one remember a happy childhood?
Enjoy!
Tuna Noodle Casserole
Printable Recipe Found Here
12 ounce bag of Wide Egg Noodles
2 Cans Albacore Tuna in Water
1 cup finely grated Grana Padano (Parmesan Cheese will also work) plus 2 tablespoons
3/4 package of Ritz Crackers
1 bunch Green Onions
3 large cloves Garlic
1 Yellow Onion
2 cups Heavy Whipping Cream
1 tablespoon Cornstarch
2 tablespoons Cold Water
Sea Salt
Fresh Cracked Black Pepper
2 teaspoons Fresh Thyme or 1 1/2 teaspoons Dried Thyme
2 tablespoons Olive Oil
1/4 cup softened Butter
Process:
Dice onion, cut green onion, and press garlic.
Saute onions in a deep saute pan with the olive oil over medium heat until tender, add garlic and cook until tender.
Add cream, salt and pepper to taste.
Add Grana Pardano, stir and cook over medium heat until cheese has melted. Stir in drained tuna.
Cook noodles in large stock pot of water, al dente, to the tooth. Cook for the shortest recommended time on the package, remove from pan and drain in colander.
Add cooked noodles to cream sauce, green onions, and thyme.
Crush the Ritz Crackers.
Pour tuna noodle mixture into a buttered baking dish.
Cover noodles with crushed crackers, cheese, and dabs of butter.
Broil until crumbs brown, cheese melts and bubbles.
Enjoy!
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