Tuna Casserole. Don’t roll your eyes. This is not the tuna casserole that nightmares are made of. This is heavenly! It’s a step above the cream-of-whatever soup version of tuna casserole. This is highfalutin (in the very best of ways!) – it’s a breeze to whip up and it couldn’t be tastier! I just pared it with a (very) simple salad with a light vinaigrette, green onion and a wee bit of carrot.
I took a plate to a neighbor and received a note back saying it was the best tuna casserole she’s ever had. High praise! I couldn’t agree with her more!
This Tuna Casserole recipe is from thestayathomechef.com – I love this website. (Be sure to sign up to receive recipe updates!) Click HERE to print this recipe via The Stay At Home Chef website! the only thing that I changed is that I used less butter (half?), omitted garlic, and I only used one can of albacore tuna. Also, the topping, I only needed about half of it. It wasn’t too thick or thin, it was absolute perfection. Giving a beautiful little crunch, I never liked regular bread crumb topping, but this is so different (be sure to use the Panko breadcrumbs for the topping) – I made it one day, and then we were out all day the next day and were starving when we arrived home. I put the lasagna pan into the oven straight from the refrigerator (BEFORE I turned the oven on to preheat) – I tented foil over the top so that the topping would remain crunchy but not get burnt. Perfection the next day as well… that’s my opinion, go see for yourself!
You can also follow The Stay At Home Chef (Rachel Farnsworth) on Instagram and FB. Warning: You will see too many wonderful recipes! 🙌
If by chance you find yourself in the grocery store needing to see the recipe so you know what’s to come see below, but head on over to The Stay At Home Chef website to print and read more about making this recipe!
FANCY TUNA CASSEROLE (my rendition of the original recipe by thestayathomechef.com)
- 12oz. Egg noodles
- 3 tablespoons BUTTER (I usually use 2T)
- ONION, diced (I use yellow onion, 1 medium or 1/2 large)
- 3 cloves garlic, minced (I OMITTED)
- 3 tablespoons FLOUR (I use 2)
- 2 cups CHICKEN BROTH (I use low-sodium)
- 1 cup milk (I use 2%)
- 2 cups frozen PEAS (I use baby petite peas)
- 2- 6oz. cans white albacore tuna (I use 1 can)
- 2 cups CHEDDAR CHEESE, shredded
- 1 cup PANKO BREAD CRUMBS (I use a little more than 1/2c)
- 1/4 cup PARMESAN CHEESE, grated fine
- 2-3 teaspoons OLIVE OIL
DIRECTIONS
Preheat oven to 400 degrees F. Lightly butter a 9×13″ pan. Cook the egg noodles per package directions, drain and add to the prepared pan.
While noodles are boiling, melt butter in a medium-sized saucepan over medium heat. Add onion and sauce 5-7 minutes. If you’re going to add garlic, add that and the flour and stir for 1 minute. Then slowly pour the chicken broth and milk mixture and bring it to a simmer. Stir it constantly.
Once it has thickened (doesn’t have to be really thick), stir in the peas and tuna. Pour this mixture over the egg noodles in the prepared pan. Add cheddar cheese and toss to coat.
In a small bowl, use a fork to mix together the bread crumbs, parmesan and olive oil, then sprinkle it over the top of the pasta.
Bake in a preheated oven, uncovered, so the crumb topping gets crispy, for 15-20 minutes (I like it bubbly) and bread crumbs are lightly browned. Serve HOT.
