Homemade Tuna Noodle Casserole Recipe
Our Homemade Tuna Noodle Casserole Recipe
Tuna noodle casserole is a timeless comfort food. You've no doubt eaten it a time or two. So has your mother, your grandmother, and quite possibly your great grandmother. It's changed over the years of course and there are many variations.
It's not uncommon for hurried cooks to use canned soup to help create this dish, but that's not the way cooks of 60 years ago did it. The recipe I share here is a homemade tuna noodle casserole that is a bit more old fashioned. It's flavorful but I'll warn you it's not low fat. It's a recipe that was passed down to me long ago and I'm sure it was altered a bit by each person who made it. Although I don't eat this dish often, it does bring back memories.
The Ingredients for Tuna Noodle Casserole
First you'll need to gather your ingredients:
1-1/2 cups macaroni or wide egg noodles
1 cup frozen peas
1 cup sliced mushrooms
1/4 cup butter or margarine
6 ounces tuna, chunked*
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon pepper
1/4 cup grated Parmesan Cheese
1/4 cup grated Swiss Cheese
1/2 cup cracker crumbs
* canned tuna
Putting It Together
On the stove top, cook noodles in boiling water for 8-9 minutes. Drain and place in 9x9" bake dish. Cook frozen peas on the stove top in boiling water for 8-9 minutes, drain, and place in 9x9" pan with noodles. Mix.
Melt butter or margarine in saucepan over medium heat. Add sliced mushrooms, and saute for 2-3 minutes. Remove mushrooms with a slotted spoon and place on top of the noodles and peas in the bake dish. Add tuna to the bake dish and mix.
Add flour to the remaining margarine in the sauce pan. Whisk, and allow to cook for 2 minutes. Gradually add chicken broth while whisking. Once smooth, add cream. Simmer for a few minutes until thickened. (add more chicken broth if it thickens excessively)
Stir in grated cheeses, and allow to melt. Add pepper, stir thoroughly. Pour over ingredients in bake dish. Top with cracker crumbs.
Bake in 375 degree oven for 30 minutes or until bubbly.
Variations on Tuna Noodle Casserole
The recipe I shared uses a sauce that to me is reminiscent of a Mornay sauce. If you want something with less cheese, you can always make a simple white sauce by leaving out the cheeses.
If you want a lower fat version, you can use low fat margarine, half n' half or perhaps even milk instead of the cream, and either switch to low fat cheeses or no cheese at all.
Bread crumbs can be substituted easily for the cracker crumbs. If you prefer a different type of noodle, that can easily be switched as well.
This dish is also quite satisfying if you use salmon instead of tuna.