Friday, November 4, 2011

Tuna and Noodle Casserole

Every once in awhile don’t you just crave those oldies but goodies you grew up on. There is something about the flavors of our childhood that bring us joy and comfort. The recipe your mom made you were we’ll acquainted with. Like old friends.

I had some pretty weird things growing up liked chipped beef on toast and canned creamed asparagus on toast. I think these dishes came from the great depression when to make things go further they added a thick white sauce to everything and put it on toast. I think the slang for it was “shit on a shingle”! I don’t see me blogging about these anytime soon. Even though at the time I ate it up.

One childhood favorite that I long for every now and then is tuna and noodle casserole. I don’t have my mothers recipe it was probably one of the recipes on the label of Campbell’s soup.

I looked at joy of cooking for some guidance and this is what I came up with. Books such as joy of cooking are good resources for creating some of these old recipes. You can revamp them to your liking and create a new updated version.

What I love about this recipe is the crunch top and creamy interior. So soothing for these colder days ahead. My husband voted it the best one I have made so far. So hey it is definitely worth a blog post.
For the topping cooks have used things like bread crumbs, potato chips, etc. I happened to have some trader Joes dried French onions (you know those onions that go on the famous dish a lot of people make at thanksgiving with overcooked green beans) my husband picked up a can last year and I never opened them yet. When I was making this casserole they came to mind for the crunch component. I really liked how it turned out . I hope you do too.

Tuna and Noodle Casserole
2 Tbsps butter, unsalted
½ cup chopped onion
6 ozs wide egg noodles, cooked
1 can cambpells cream of mushroom soup
3/4 can (use empty soup can for measure) whole milk
1 tsp white wine Worcestershire sauce
2 small cans albacore tuna, drained
1 cup frozen or fresh peas
¼ cup chopped parsley, loose pack
salt and pepper, to taste


Melt butter in saucepan. Add onions and sauté until translucent.

Cook Noodles in large pot boiling water. Do not over cook. Cook al Dente. You are cooking them again in the oven if you cook them too long at this point they will be mushy and overcooked.
Drain when done.

When onions are translucent turn off heat. Add soup, milk, tuna, Worcestershire sauce, parsley, peas and salt and pepper. Mix well.

Mix gently with noodles and place in casserole dish. Top with trader joes French onions Bake at 375 degrees F. until heated through. Top will look slightly crusted and browned. If getting too dark put tin foil gently over top and continue heating. About 15 minutes total.

Suggestion: I would go out on a limb here and serve this with a full bodied chardonnay and salad of mixed greens.