Tuna (Noodle) Casserole
I must sound like a broken record; I hadn’t had a tuna casserole before either and yes, I’ve been missing out. This is a warm hug for your soul! With that said I must mention that Mike hates tuna (and all fish), absolutely detests it but he liked this casserole, he even had seconds. This is a great pantry dish; one we will definitely have again.
Serves up to 8
340 g whole wheat Broad Yolk Free Egg Noodles, cooked half the time the package indicates
2 tbsp (salted) butter
227 g Cremini mushrooms, sliced
1 Small onion, diced
5-6 Fresh thyme sprigs, left whole
3 Cloves garlic, crushed
2 tbsp flour
½ Cup white wine
1 ½ Cup sodium-reduced stock (any of your choosing, I used veggie)
1 Cup milk (I used 1%)
1 tbsp Dijon mustard
1 tbsp heavy cream (optional)
1 Cup frozen peas
198 g/7 oz (dolphin friendly!) canned tuna, drained
Breadcrumb Topping (optional):
1 Cup whole wheat breadcrumbs
1 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
Cook the noodles in boiling water for half the time indicated on the package (I cooked mine for 6 minutes) and the drain and set aside.
Preheat your oven to 400.
Return the pot to medium-high heat and add the butter, when it’s melted add the mushrooms, onions and thyme sprigs; season with salt and pepper.
Saute for 5-7 minutes on medium-high heat, until the onions are soft and translucent and the mushrooms are browned and giving off their water.
Stir in the garlic and flour; sauté for about a minute until you can’t see the white of the flour anymore.
Stir in the white wine, stirring continuously to unsure your sauce isn’t lumpy.
Stir in the stock and milk, cook until the sauce has thickened and then drop the heat to low.
Remove the thyme sprigs.
Stir in the Dijon and cream (if using).
Stir in the peas and tuna, breaking the tuna into small flakes.
Taste the sauce and adjust seasoning (you want the sauce a little stronger than normal because it will mellow with the noodles).
Stir in the noodles and mix well, ensuring everything is well coated.
Transfer the noodles to a greased casserole dish.
If you are using the breadcrumb mixture, combine all ingredients in a bowl and then pour the mixture evenly on top of the noodles.
Place the casserole dish on top of a baking sheet and then bake in the oven for 30 minutes, until the noodles and/or breadcrumb mixture is browned.
Garnish with fresh parsley if you have it on hand.
1. Feel free to use stock or even water in place of the wine.