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Friday, May 10, 2024

Not Your Mama's Tuna Noodle Casserole

This is definitely one of those recipes that will take you back to your childhood. I can remember having it in school and at home when my Mom would make it. When I got older I wanted to change it up a little and make it better and that is what I set out to do. Not so sure you can still call it tuna noodle casserole as I left out the peas and celery and that whole can of cream of mushroom soup and the potato chip topping. But I can say I made it better. This is a grown up version of that old recipe we ate as kids. It’s richer and creamier and so delicious.

Not Your Mama's Tuna Noodle Casserole

12 ounces extra wide egg noodles

4 tablespoons butter

3 tablespoons flour

1 medium onion, finely chopped

2 cups of heavy cream

3 tablespoons cream of mushroom soup

2 small (5 oz) cans of tuna, drained and flaked into small pieces

1 ½ cups shredded gruyere cheese
salt and pepper to taste

2 cups panko breadcrumbs

1 tablespoon butter, melted

Preheat oven to 350 degrees and grease a 13 × 9 inch baking dish. Boil egg noodles in a large pot of salted boiling water until almost tender. Turn off heat, drain and return to pot to keep warm.

In a large skillet, heat 4 tablespoons of butter over medium heat and cook onions until transparent. Add flour and stir for about a minute.

Next add the cream and stir constantly until sauce is thickened and bubbly. Turn off heat and season well with salt and black pepper to taste. Add the Gruyere cheese and stir until melted. If sauce is too thick add more cream to thin. Add tuna and stir to combine.

Add the sauce to the noodles and toss well. Pour mixture into greased baking dish. Add melted butter to panko and stir to moisten. Top casserole with buttered panko, completely covering the top.