Tuna Noodle Casserole is a new one for me. I didn’t eat it growing up. My mom might have made it once but eating warm tuna sort of threw me for a loop and I didn’t dig on it. At all. No one must of liked it because she never made it again. My previous tuna experience was tuna salad which of course is cold, that I can handle. Warm tuna, not so much.
I know it’s a staple and source of comfort food for many though and that includes Scott. They apparently had it in their dinner rotation and somehow a box with a giant hand on it was part of the equation.
I never made it for him because I couldn’t get past the idea of warm tuna.
Then a few months ago I decided to give it a try. Hey I’m eating lots of new stuff I never liked before, might as well hit up tuna noodle and see what it has to say for itself.
A meal made of some pantry goods is a great way to use up products while keeping costs low.
Andrea’s Tuna Noodle Casserole
- 1 6.5oz Package of Tuna
- 1 12oz Package of Whole Wheat Egg Noodles
- 1/2 Large Onion, chopped
- 2 Medium Carrots, chopped
- 1 1/2C Peas (fresh or frozen)
- 2C Chopped Green Beans, bite size pieces (fresh or frozen)
- 2 Cloves Garlic, grated
- 2 Tomatoes, seeded and chopped
- 3TBSP All-Purpose Flour
- 1 1/2C Chicken Stock
- 1/2C So Delicious Unsweetened Coconut milk
- 1/2C Shredded Cheddar, plus more for topping
- 1tsp Soy Sauce
- 2tsp Garlic Powder
- 2TBSP Dijon Mustard
- Big Pinch of Red Pepper Flakes
- Salt and Pepper to taste
- Olive Oil for sauteeing (About 2TBSP)
Preheat oven to 400 degrees and bring a large pot of water to boil. Add in the noodles and cook about halfway through. Drain and set aside. In a large high sided skillet, heat the olive oil over medium heat. Add in onions and carrot, plus seasonings. Stir and allow to sautee for about 3-4 minutes. Add in the green beans, peas and grated garlic, combine and cook for about a minute. Sprinkle in the flour and stir until all the other ingredients are coated. Cook for about 1-2 minutes. Slowly add in the chicken stock while stirring the ingredients. Add in the soy sauce and dijon once the chicken stock is added and combined. Stir, then slowly add in the coconut milk and stir. Allow to simmer for about 2 minutes. The mixture should thicken by this point, add in the tuna and stir mixture. Then add in the 1/2C cheddar and stir until the cheddar is melted. Add in the noodles to the mixture, combining the ingredients well. In a large, greased (with nonstick spray or olive oil) casserole dish, add in the tuna noodle mixture. Place dish in oven and cook for about 10 minutes or until bubbling. Sprinkle with more cheddar on top and add on the chopped tomatoes. Place back in oven till the cheese is melted and the tomatoes are warmed through.
Remove and serve!
First of all you know I cannot make a casserole style dish without some veggies to go with it. I think peas may be common in tuna noodle but I’m not positive. I was flying without a net on this one!
I was really pleased with the way this turned out! It was exactly what I expected tuna noodle casserole to be like! I was able to handle the warm tuna with no problem. The dish has protein, veggies, and whole grain pasta which makes it a great healthy alternative to traditional tuna noodle casserole. Apparently that has like potato chips or something on top? Oh my!
Next time I might do it minus the tomatoes. Not that they were bad but I think I might like the dish without them a little more.
Naturally, like all my recipes, this is wide open to interpretation. If you want to use milk instead of coconut milk, please do! More cheese? Do it! No veggies or more veggies, knock your socks off! Remember recipes are guidelines, not set in stone.
Did you eat tuna noodle casserole growing up? Did you like it or hate it? Have you made it since?
Have fun guys, and remember, always play with your food! Enjoy!