Elevated Tuna Noodle Casserole
Need a tuna noodle casserole recipe that's *actually* good? This creamy, updated version is easy, flavorful & topped with crispy chips! Skip the boring recipes!
Alright, let's whip up some deliciousness! ever find yourself craving something warm, comforting, and just a bit nostalgic? well, you've come to the right place.
This tuna noodle casserole recipe is about to become your new best mate in the kitchen.
Quick Hook: Tuna Noodle Casserole Reimagined!
Remember those childhood tuna and egg noodle recipes ? yeah, this ain't that! we're diving headfirst into a creamy, dreamy baked tuna noodle casserole that's both comforting and bursting with flavour.
Think grown-up comfort food at its finest!
The Lowdown: Origin and Time
This classic dish has american roots, a real staple in many households. it’s proper easy to make, and we're looking at about an hour from start to finish.
This recipe for tuna noodle casserole makes a great family dinner, enough for 6 hungry bellies.
Why This Casserole Rocks
Honestly, this tuna casserole with mayo version is better than your average. it's packed with protein from the tuna, and gives you a good serving of veggies thanks to the peas.
This is a perfect weeknight dinner and is easy for you to cook. what makes this tuna and noodles casserole special? the crispy topping and creamy sauce.
Alright, enough chat. Let's gather our ingredients and get cracking!
Right, let's dive into making this cracking tuna noodle casserole recipe ! it's easier than you think. plus, we're making it taste amazing.
Forget those dodgy school dinners. this is pure comfort food, leveled up.
Ingredients & Equipment: Proper Gear, Proper Grub
Alright, you need the right bits and bobs to do this properly. Don’t worry, nothing too fancy.
Main Ingredients: Get Your Bits In Order
- Egg Noodles: 1 pound (450g) . Seriously, good quality egg noodles matter. Fresh ones if you can swing it.
- Olive Oil: 2 tablespoons (30ml) . Makes everything delicious.
- Yellow Onion: 1 medium , finely diced. About 1 cup (150g) .
- Celery Stalks: 2 , finely diced. Around 1 cup (120g) .
- Garlic: 2 cloves , minced. Fresh is always best, innit?
- Unsalted Butter: 4 tablespoons (60g) . Proper butter, not margarine.
- All-Purpose Flour: 4 tablespoons (30g) . Standard stuff.
- Whole Milk: 3 cups (720ml) , warmed. Trust me on this, warmed makes a difference.
- Dijon Mustard: 1 teaspoon (5ml) . Adds a cheeky little tang.
- Black Pepper: 1/2 teaspoon (2.5ml) . Freshly ground is the way to go.
- Salt: 1/4 teaspoon (1.25ml) . Remember the tuna's salty though.
- Ground Nutmeg: 1/4 teaspoon (1.25ml) . This is optional, but adds warmth.
- Frozen Peas: 1 cup (115g) . A splash of green.
- Chopped Pimentos: 1/2 cup (60g) , drained. Or roasted red peppers.
- Fresh Parsley: 1/4 cup (20g) , chopped. Gives it some freshness.
- Tuna: 2 (5-ounce/142g) cans in water, drained. Or oil, drained, for more flavour.
- Mayonnaise: 1/4 cup (50g) . Full-fat or light, your call. Makes it a tuna casserole with mayo.
- Lemon Juice: 1 tablespoon (15ml) . Brightens everything up.
- Red Pepper Flakes: A pinch. Only if you like a bit of a kick.
- Topping: 1 cup (90g) crushed potato chips . Kettle chips rock. Or 1 cup (100g) cheddar cheese . Or 1 cup (70g) panko with butter .
I once tried making this with tinned salmon. Oh my gosh, never again. Sticking with tuna and noodles recipe is way safer.
Seasoning Notes: Spice It Up
- Essential Spice Combo: Salt, pepper, and a hint of nutmeg. This is a flavour bomb.
- Flavour Enhancers: Dijon mustard and lemon juice lift the whole thing.
- Quick Subs: No pimentos? Roasted red peppers work a treat. Out of parsley? A little dried will do.
The secret is the nutmeg. Seriously, don't skip it. I bake tuna noodle casserole all the time!
Equipment Needed: What You'll Need
- Large Pot: For boiling those egg noodle tuna casserole .
- Large Skillet: Or Dutch oven. For the sauce.
- 9x13 inch Baking Dish: Gotta bake it in something, right?
- Whisk: For a smooth sauce.
- Colander: To drain the noodles.
Honestly, you probably have most of this already. a decent recipe for tuna noodle casserole doesn't require special tools. it's comfort food at its finest.
And if you end up calling it a tuna noodle hotdish , well, i won't judge. it's still delicious. loads of folks enjoy this tuna and noodles casserole dish!
Right then, let's chat about comfort food, shall we? specifically, the queen of creamy, dreamy goodness: tuna noodle casserole recipe .
Forget what you think you know. we're jazzing things up. honestly, this baked tuna noodle casserole isn't just throwing a tin of tuna into some noodles.
This is about love. it is about flavour.
Elevated Tuna Noodle Casserole Recipe Card
Ingredients:
Instructions:
Prep Like a Pro: Ready, Steady, Cook!
First things first, my lovely. let's get organized. what's mise en place ? it's just fancy french for "everything in its place.
" chop your onion (medium yellow, diced), dice your celery, and mince your garlic. honestly, doing this first saves you stress.
For safety, always use a sharp knife on a stable surface. no rushing, darling!
Getting Saucy: The Step-by-Step
Right, ready to get cooking? Follow these simple steps:
- Boil 1 pound of egg noodles until al dente . That's firm to the bite, yeah? Drain them.
- Sauté your diced onion and celery in 2 tablespoons olive oil until softened. Add the garlic for the last minute , don't let it burn!
- Melt 4 tablespoons of butter. Whisk in 4 tablespoons flour. This is your roux. Then, slowly whisk in 3 cups of warmed milk until smooth. Cook until thick.
- Season your sauce. Dijon mustard (1 teaspoon), black pepper, salt, and a pinch of nutmeg (optional).
- Stir in 1 cup frozen peas and 1/2 cup chopped pimentos.
- Mix 2 cans of tuna (drained) with 1/4 cup mayo, a squeeze of lemon juice, and a pinch of red pepper flakes.
- Gently fold your cooked noodles, tuna mixture, and sauce together.
- Pop into your 9x13 inch baking dish. Top with crushed potato chips ( 1 cup ), cheddar cheese ( 1 cup ), or panko.
- Bake at 350° F ( 175° C) until golden and bubbly for about 15 minutes .
That’s it! Easy peasy.
Pro Tips: Elevate Your Casserole
Okay, here are some secrets. don't overcook the noodles! al dente is key. warming the milk prevents lumps in your sauce.
And always taste and adjust the seasoning! make it your tuna casserole with mayo, if you want. a common mistake? a watery casserole.
Drain that tuna well!
You know what? tuna and egg noodle recipes are a godsend for busy weeknights. you can even make the sauce ahead of time.
Honestly, a good tuna noodle hotdish is a hug in a bowl. i swear, this tuna and noodles recipe will become a family favourite.
Enjoy!
Alright, let's spill the tea on this beaut tuna noodle casserole recipe ! we're gonna dive into some fab notes to make sure your casserole is top-notch.
I'm talking proper good, yeah? honestly, this baked tuna noodle casserole is so easy, even my disaster-chef mate could nail it.
Recipe Notes: Level Up Your Casserole
This section is all about the little things. These things make this recipe for tuna noodle casserole stand out. Think of it as your casserole's secret weapon.
Serving Suggestions: Get Your Plating Game On
Presentation matters, darlings! think about a sprinkle of fresh parsley. maybe a lemon wedge for a zesty twist. a simple side salad cuts through the richness.
Consider some garlic bread for ultimate comfort food vibes. you could add a can of mushroom soup for a deeper flavour.
Storage Tips: Keep it Fresh, Keep it Real
Got leftovers? no worries. this tuna and noodles casserole keeps well. pop it in the fridge for up to three days.
For longer storage, freezing is your friend. just wrap it tightly. reheat gently in the oven. microwaving works, too, but it might get a bit.
.. well, you know.
Variations: Get Creative, Darling!
Fancy a twist? sub sweetcorn for peas in your tuna and egg noodle recipes . it adds a lovely sweetness. want to lighten it up? greek yogurt can replace some of the mayo.
It gives it a tangy kick. these swaps can keep it interesting.
Nutrition Basics: The Good Stuff
Alright, let's be real. this isn't exactly health food. it offers a decent hit of protein from the tuna. just remember, everything in moderation.
And yes, it's comfort food. it's a soul hug in a dish. sometimes, that's what we need.
This tuna noodle hotdish is a hug in a baking dish. seriously. so, go on, give it a go! you might just surprise yourself.
Share your creation, yeah? you know, like when i tried and i showed to sharon. i mean you won't believe what she thought.
It was really funny, i hope you have such great moments as well. you've got this!
Frequently Asked Questions
My tuna noodle casserole recipe is always a bit bland. How can I make it more flavorful?
Spice it up, love! A dash of Dijon mustard and a pinch of nutmeg in the sauce adds depth. Don't be shy with the salt and pepper, but remember the tuna is already salty. Consider using tuna in olive oil for a richer flavour, and a little lemon juice or red pepper flakes to the tuna mixture perks things up nicely. Taste as you go and adjust seasoning accordingly - it's like being a culinary DJ, finding the perfect beat!
What's the best way to prevent a soggy tuna noodle casserole?
Nobody wants a soggy bottom, especially not on a casserole! Make sure you cook the egg noodles al dente – they'll continue to cook in the oven. Drain the tuna really well to avoid excess liquid and use a slightly thicker sauce than you think you need, as the noodles will absorb some moisture during baking. Let the casserole cool down a bit before serving too!
Can I make tuna noodle casserole recipe ahead of time, and if so, how should I store it?
Absolutely! You can assemble the tuna noodle casserole ahead of time, cover it tightly with foil or cling film (glad wrap, for you colonials), and store it in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time. Baked leftovers should be stored in an airtight container in the fridge and are best enjoyed within 3-4 days. Just be aware the topping might lose some crispness.
What are some good substitutions or variations for this tuna noodle casserole recipe?
Fancy a bit of a twist? You could swap the tuna for canned salmon or even cooked chicken. Adding sautéed mushrooms along with the onions and celery adds a lovely earthy flavour. Instead of potato chips for the topping, try panko breadcrumbs tossed in melted butter for a golden crust. And for our gluten-free friends, there are plenty of gluten-free noodles and flour alternatives these days!
Is tuna noodle casserole a healthy meal?
It can be! It's a good source of protein from the tuna and carbohydrates from the noodles. However, it can also be high in fat and sodium. To make it healthier, use light mayonnaise, whole wheat noodles, and reduce the amount of salt you add. Load it up with extra veggies like broccoli or green beans for added nutrients. Check the tuna and topping that you are using, as those are usually highest in sodium.
Can I freeze tuna noodle casserole?
Freezing cooked tuna noodle casserole is possible, but the texture may change slightly. The sauce can sometimes become a bit grainy after thawing. For best results, cool the casserole completely, wrap it tightly in multiple layers of freezer wrap (or place in a freezer-safe container), and freeze for up to 2-3 months. Thaw completely in the refrigerator before reheating in the oven. If you want a reliably good texture, consider freezing the casserole UNBAKED before you add the topping.