Friday, June 1, 2012

Recipe Swap: Tuna Noodle Casserole

The category for this recipe swap was noodles. I was pretty excited to participate in this swap because pasta is so easy and versatile to use that I was incredibly curious to see what recipe I would be assigned.

 I was given Tuna Noodle Casserole from The Jey of Cooking. I've never had tuna noodle casserole before, mostly because my mom wasn't a casserole maker but also because I was an extremely picky eater as a child and combining canned tuna fish and spaghetti noodles was like the grossest combination my childhood brain could imagine. So I was slightly hesitant about this recipe. Individually all of the ingredients sounded good, but I just couldn't picture how they would taste together.



Tuna Noodle Casserole
Source: The Jey of Cooking, adapted from Sing For Your Supper
Servings: 4-6
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Ingredients:
    • 6 oz. whole wheat spaghetti noodles, broken into small pieces
    • 2 tbsp. butter
    • 1 small onion, diced
    • 1 carrot, peeled and diced
    • 1 celery stalk, diced
    • 1 large garlic clove, minced
    • 4 oz. mushrooms, diced
    • 1/2 cup frozen peas
    • 2 1/2 tbsp. flour
    • 3/4 cup chicken stock
    • 1/2 fat-free half and half
    • 2 (5 oz.) cans tuna in water, drained
    • 1/4 cup grated Parmesan Cheese
    • 1/4 cup Panko bread crumbs
    • 1/2 cup shredded cheddar cheese
Directions:
1. Preheat the oven to 400. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
3. Meanwhile, melt the butter in a large skillet over medium heat. Add the onion, carrot and celery and cook for 5-6 minutes, until the vegetables are slightly softened.
4. Add the mushrooms and garlic and cook another 3-4 minutes, then whisk in the flour until combine.
5. Slowly pour in the chicken stock and half and half. Add the peas and increase the heat to medium-high. Bring the mixture to a slow boil then reduce the heat once the mixture has thickened. Season with salt and pepper.
6. Add the tuna, Parmesan cheese and noodles to the skillet. Stir until well combined and then transfer into the prepared baking dish.
7. Sprinkle the top with the Panko bread crumbs and the shredded cheddar cheese. Bake for 15 minutes or until the cheese is melted and bubbly.

To be honest, I wasn't even sure if I was going to try this or not. While preparing it, I maintained a highly skeptical look the entire time. But in the end I did decide to try it. It wasn't good or bad and it definitely wasn't anything like I was expecting. So, it's just not my thing, but I'm glad I decided to finally try it. Tom, however, was reminded of just how much he thoroughly enjoys tuna noodle casserole because he ate ALL of the leftovers. 

4 comments:

  1. Glad you at least gave it a taste and that Tom enjoyed it!

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  2. Glad it was such a hit for your husband, even if it wasn't for you.

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  3. Kudos to you for giving it a shot :)

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  4. I'm glad Tom enjoyed it!

    Thanks for being part of the recipe swaps!

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