Tuna Casserole
Who doesn’t like casseroles? To me, it’s comfort food at its best! I’ve already shared a few of my casserole recipes like Frankie’s Macaroni, Mediterranean Eggplant Casserole, Turkey Tetrazzini, Southwest Beef Casserole, Hamburger Helper Copycat and now this one… my Tuna Casserole! There’s nothing fancy about it but boy is it ever delicious and comforting! This is not what you call an elegant dish and yet, this one is definitely one of David’s and my favorites… It’s extremely tasty and so easy to make.
I’ve had many Tuna Casserole dishes in the past and I have to admit that this one is the BEST! The delicious combination of ingredients makes this recipe far from boring. That’s the problem with this type of protein. Most of the time, this casserole is almost flavorless. With mine, I added just enough seasoning to elevate it without compromising the delicate taste of the fish.
A key ingredient that I use in this recipe is my Creole Seasoning Mix that I make from scratch. It doesn’t need a lot to enhance the dish. I also use other seasonings like hot paprika, basil and thyme. Another thing that helps make it more interesting is sharp Cheddar cheese. Once again, it has just the right amount to complement the casserole.
Although it’s more work, you can elevate this dish by making your own pasta. To see the recipe, click on this link… Homemade Pasta
We all have our favorite “comfort food” dishes but I’m telling you, this Tuna Casserole should definitely be on your list! It’s a perfect weeknight meal that your whole family will really enjoy plus it’s different from others you may have tried in the past…
Bon Appétit!
Check out these other great comfort food recipes…
– Beef Meatloaf
– Mac and Cheese
– Asian Sesame Pork Chops
– Orzo with Chicken & Asiago
– Shepherd’s Pie aka Cottage Pie
– Quattro Formaggi Pizza ~ Four Cheese Pizza
and for even more fish recipes, click on this link… Recipe Category • Fish & Seafood
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Tuna Casserole
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Ingredients
- 4 cups (9 oz.) uncooked egg noodles
- 2 tbsp. clarified butter tips & tricks
- 1/2 cup white onions, diced
- 1/2 cup celery, diced tips & tricks
- 1/2 cup carrots, diced
- 1/2 cup red peppers, diced
- 8 ounces button mushrooms, washed and sliced
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 large cloves garlic, pressed
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 3 tbsp. unbleached all-purpose flour
- 2 cups half-and-half
- 2 cans (6 oz. each) tuna packed in water, drained
- 3/4 cup frozen peas, half way thawed
- 1 tsp. Creole seasoning see Recipe
- 1/2 tsp. hot paprika
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme leaves
- 1 1/2 cups sharp Cheddar cheese, grated and divided
- 1 cup Panko® breadcrumbs
- 1 tbsp. fresh chopped parsley tips & tricks
- 1 tbsp. butter, melted
Directions
- Preheat oven to 375ºF.
- In a large skillet over medium heat, add butter. While it’s warming up, cook the noodles in boiling water according to package directions.
- When the butter is hot, add onions, celery and carrots to the skillet; sauté for 3 minutes. Add red peppers and sauté for 2 minutes. Add mushrooms and season generously with sea salt and black pepper; cover and cook for 2 minutes.
- Add pressed garlic and freshly squeezed lemon juice; stir well for 15 seconds.
- Stir in flour until the ingredients are nicely coated before pouring in half-and-half. Add tuna and peas; stir well. Add Creole seasoning, hot paprika, basil, thyme and 1 cup cheese; stir and adjust if needed.
- Gently incorporate cooked and drained egg noodles; remove skillet from the heat.
- Transfer the mixture to a 3-quart baking dish lightly greased. Sprinkle on the remaining ½ cup cheese and set aside.
- Transfer to the preheated oven and bake for 25 to 30 minutes or until golden brown and bubbly.
- Remove from the heat and let it cool for 10 minutes before serving.
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