Tuna Noodle Casserole
By Sue Lau | Palatable Pastime
Happy Friday! If you’ve taken notice, I’ve been lazy and took a couple of days off this week I’ve had some other things to get caught up on, and with no surprise, still not caught up. What else is new?
But today I am putting up my recipe for tuna casserole. This is one of those things everybody has a version. Years ago I had posted the one Bill likes to make on the food website. It’s one of the things he likes to make and he’s actually pretty good at it. But I also have my own version, although it’s never been posted.
Typical to my own style, it does not use canned soups, because I don’t really think it needs it. Condensed soup is really just a soup or sauce base with the water removed. Keep that in mind when doing your green bean casseroles at Thanksgiving.
This recipe is perfect today since it is Friday and you know we like fish on Fridays. I do use canned tuna in this but if you like, you can get a tuna filet and poach that and flake it. I’d poach mine in milk. It’s not very hard to do. But most people will want to work this casserole up with pantry items (including canned soup) but I didn’t have any anyway.
Do give this one a try and see how it compares to your own casserole. On a chilly and rainy day such as today (we have the remnants or Hurricane Harvey winding down over us)- it is the perfect comfort food. I’d pair this with a tossed salad, maybe some applesauce and a few dinner rolls.
Join me tomorrow when I post a recipe for International Bacon Day- I’ve got wilted lettuce salad with hot bacon dressing and there will be other bacon recipes linked to the post.
Have a great Labor Day weekend!
Tuna Noodle Casserole
- 1/2 red bell pepper, diced
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1 tablespoon olive oil
- 1 cup frozen peas and carrots
- 1 tablespoon dried chives
- 1/4 teaspoon garlic powder
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- salt and black pepper to taste
- 6 ounces canned tuna, drained
- 1/2 cup sour cream
- 8 ounces medium egg noodles, cooked and drained
- 1 cup crushed potato chips
- nonstick spray
- Preheat oven to 375°F.
- Start boiling salted water for the noodles.
- Saute the bell pepper, onion and celery in the oil in a nonstick skillet until they begin to soften.
- Add the frozen peas and carrots to the pan with the chives and garlic powder, cooking a few minutes more until the carrots soften; remove from pan and place in a mixing bowl.
- Heat the butter in the skillet and whisk in the flour; add milk and cook, stirring, until sauce comes to a boil. Add sauce to vegetables in the mixing bowl.
- Stir in the drained tuna and sour cream until well mixed.
- Spray a 2-quart casserole with nonstick spray.
- Stir drained noodles into the sauce mix.
- Pour sauced noodles into the casserole and top with crushed potato chips.
- Bake for 35 minutes or until golden.
From the kitchen of palatablepastime.com
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