Yes, I know everyone loves tuna noodle casserole. I mean, what’s not to love? But what I didn’t want to do is make it using canned condensed soup.
What might be surprising for some is that it’s so incredibly easy and simple. Why use canned soup? This is a two dish recipe.
- 2 cups of egg noogle pasta (I use eggless noodles)
- Extra Virgin Olive Oil
- 1/4 cup of chopped onions, sauteed
- 1 cup milk
- 1/4 cup of flour
- 2 TBSP unsalted butter
- 1 can of tuna, drained
- 1 TBSP dijion mustard
- 1/4 cup grated parmesan reggiano
- 1 cup peas (I love peas so I increased this one but you can keep it 50/50)
- 1/2 cup corn
- 1 can of mushrooms, drained (opt)
- Salt & Pepper
Directions: Use a sauce pan to boil water. Once the water boils, cook the pasta untilal dente. Drain the pasta when done (do not rinse).
Grab a 8×8 pan and lightly coat with non-stick spray. Put the drained pasta in the pan.
Lightly coat the pan with Extra Virgin Olive Oil and add onions. Saute lightly until the onions are translucent and soften. Move the onions into the 8×8 pan.
Quickly clean the sauce pan. Now use the sauce pan to make the roux. Melt the butter, then add milk and flour. Keep stirring and do not stop until the mix is thick.
Add the cheese and mustard until the cheese is melted. Then transfer to 8×8 pan. Now add the vegetables — peas, corn, mushrooms, whatever. Mix everything together really well. Add salt and pepper to taste.
Bake at 350 for 20-30 minutes. Unless you like crunchy noodles, I suggest pausing the baking to mix the ingredients together. If you want to make it less healthy, add the fried onions or more cheese to the top.
This provides 3-4 servings. Doesn’t it look delicious? It was…