I Feel Like Tuna Tonight… Like Tuna TONIGHT!

4 Aug

There isn’t a man alive that would turn down a good old fashioned meal. Pot Roast, Chicken Pot Pie, Baked Glazed Ham. Dishes like that are comforting, made for expandable waistlines and may cause your boyfriend, fiance or husband to say “I LOVE YOU!” and really mean it. Just make sure they are looking at you and not the casserole dish on the table.

That being said, this week I tried something I had never made before – Tuna Casserole. Fiance loves tuna in any form, and after seeing the price of chicken breasts hovering around $13.00 a package, I was keen to try something new.

I did my homework online, and came across a basic Tuna Casserole recipe. I made my own tweaks and adjustments and now it’s my own (is that recipe-plagiarism, or recipe-reinvention). Without further ado, pour a glass of Sherry, turn on some Mel Torme, and get in the kitchen, woman! We are going back in time!

Erin’s Mid-20th Century Tuna Casserole:

Ingredients

5 TBSP low fat butter

1 8 ounce package of egg noodles, no yolk

1/2 medium onion, chopped

1 stalk of celery, chopped

1 glove of garlic, minced

1/2 cup mushrooms, chopped

1/4 cup all purpose flour

2 cups low fat or fat free milk

Salt & Pepper

12-16 ounces of canned tuna, drained and flaked

1 cup of frozen peas

2 tables of low fat butter, melted

1/4 cup of cheddar cheese

1/2 cup of bread crumbs

Liberal dashes of the following herbs: Parsley, Paprika, Tarragon, Thyme, Dill, Garlic Powder, Nutmeg

Preparation

Preheat oven to 375 degrees. Use Pam or non-stick cooking spray on a medium baking dish.

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 minutes, until al dente, and drain. Set aside.

Bread crumbs are worth having around - they are the perfect topper to any casserole dish!

Drain tuna and flake, set aside.

Melt 1 tablespoon low fat butter in a skillet over medium-low heat. Stir in the onion, celery, garlic, and cook until tender. Mix in mushrooms. Continue to cook and stir until most of the liquid has evaporated.

Some of the spices I used to give the casserole some zippy flavor.

Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, to create a rue. Continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper along with all other herbs and spices. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.

Casserole coming out of the oven

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

A salad balances out the dense casserole.

Tips:

This dish is even better the second night, so take advantage of the leftovers!

Casserole envy by your friends may make your neighborhood feel like Peyton Place.

One Response to “I Feel Like Tuna Tonight… Like Tuna TONIGHT!”

  1. Jackie August 4, 2011 at 4:00 pm #

    I would LOVE to eat and make this dish. Unfortunately Tyler gags at even the sight of a tuna can. I don’t get it! YUMMY!

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