As you can tell from the picture, the previously requested recipe for Tuna Noodle Casserole (referred to as ‘TNC’ from here on out) was completed and eaten in all of it’s glory. Here are some of the thoughts I had:
- Cream of Mushroom Soup is a losing proposition. There’s a better way to get a creamy texture without resorting to the Campbells soup travesty.
- When it comes to TNC, I am a snob. As I was making the dish, I kept thinking that I was lowering my food standards. This is kind of unfair in my opinion, as I believe that there is a good recipe in here, hiding somewhere amongst the crushed potato chips and frozen peas.
- No matter how you dress it up, if you use canned tuna in the recipe, it’s gonna taste kinda less than you’d expect.
Overall, it was well received by the Birthday Girl. the TNC didn’t look as she remembered it, but tasted almost exactly as she recalled.
Many thanks to Chris, Jennifer, Lisa, Stacey, Zazzy, Lorrie, Rebecca, Steve, Jessica, Yana, Maureen, Diana and
Sally. They all offered some hint or insight that I used. I didn’t use one specific recipe, but took bits I liked from everyone. The results were pleasantly mediocre, which in my snobbish opinion, is as good as a TNC can get.
- 16 oz. wide egg noodle
- 3 cans Tuna
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 8 oz. fresh button mushrooms, sliced
- 4 Tablespoons butter
- 4 Tablespoons All Purpose Flour
- 20 0z. Whole Milk
- 6 oz Montery Jack cheese, shredded
- 2 cups frozen peas
- 4oz. Parmesan Cheese, shredded
- 8 oz. Potato Chips, slightly crushed
Pre heat the oven to 350 degrees F.
Cook Noodles as per instructions on package. When done, drain, and rinse with cold water. Place in a glass bowl and combine with the tuna fish. Pour noodles in a 3-Quart glass baking dish and set aside in the refrigerator.
Place a medium skillet over medium heat on the stove top. Place in the olive oil and onions, and cooking until the onions juuust start to look translucent. It’s at this point that you should ad the mushrooms. Cook the onions and mushrooms until the onions start to turn brown or the mushrooms lose their “raw” look, whichever comes later. Remove from heat and set aside.
In a sauce pan, melt the butter over medium/medium-low heat. Whisk in the flour, one tablespoon at a time, until you have a roux. Whisk in the milk, 4 oz. at a time, ensuring the milk is fully incorporated before adding any more. This will create a thinner BÃ©chamel Sauce (If you want an even thinner sauce, add more milk, 2 oz. at a time). To the sauce, add the shredded Jack cheese and allow to melt thoroughly. To this cheese sauce add the frozen peas and onions/mushroom mixture.
Pour cheese sauce over noodles in the baking dish. Stir in, if you wish, or simply allow to sauce to seep into the noodles. Top with the Parmesan cheese and crushed potato chips.
Cover baking dish with Aluminum foil. Place in the oven and bake for 30 minutes. Remove the foil and bake for 10-15 more minutes. Remove the casserole from the oven and allow to set for 10 minutes more.