When people see “Tuna Noodle Casserole” on a dinner menu they don’t typically get excited. But those people haven’t tried this particular recipe. This recipe is pure casserole goodness. It’s filled with onions, mushrooms, bell pepper, parsley, butter, and a couple liquids mixed into creamy perfection… and of course, tuna and noodles. My husband and I had this for dinner last night and we both went back or seconds… my husband even took the leftovers to work with him today. This casserole is tunaversally loved, and will have you saying; “Holy Mackerel, it’s the best in the Tunaverse!”
Additionally, this casserole can be assembled and refrigerated up to 24 hours before baking; which is a huge blessing when it comes to Thanksgiving, Christmas, Cowgirl Dinner Parties, Church events, etc… The Pioneer Woman strikes again!
What you’ll need, aka. INGREDIENTS:
12 ounces Wide Egg Noodles, cooked and drained
2 cans 9-ounce White Albacore Tuna in Water, drained
1 stick Butter
1 White Onion, diced
8 ounces White Button Mushrooms, finely chopped
1 Red Bell Pepper, finely chopped
1/4 cup All-purpose flour
3 cups Whole Milk
1/2 cup Sherry
Salt and Pepper, to taste
3 tablespoons minced parsley
1 cup Panko Breadcrumbs
What to do, aka. INSTRUCTIONS:
Preheat the over to 400F. Cook the wide egg noodles according to package instructions, then drain and set aside. Melt 4 tablespoons (1/2 stick) of butter in a large skillet over medium heat. Chop the onion, mushrooms, and red pepper. Drain the water from the tuna.
Once the 4 tablespoons of butter have melted, add the diced onion to the pan and cook for 3 to 4 minutes, until the onion begins to soften.
Then add the finely chopped mushrooms. Allow them to cook for several minutes, stirring occasionally.
Sprinkle the 1/4 cup of flour into the mixture and stir…
Continue stirring for 1 minute until the onions and mushrooms are coated thoroughly in flour.
Add 3 cups of Whole Milk to the skillet…
Followed by 1/2 cup of Sherry.
Whisk the mixture to combine, it will begin to thicken up. Continue whisking for 3 to 4 minutes.
Sprinkle in salt and black pepper, to taste. Give your mixture a stir and adjust seasonings accordingly.
*Helpful Husband Note: While eating this dish my husband said that it could have used some creole seasoning, so next time I’ll add a couple teaspoons of Tony’s Creole Seasoning here.
It wouldn’t be Tuna Noodle Casserole without tuna, right? So add the drained tuna! Give it a good stir.
Next toss in the chopped red bell pepper and 2 tablespoons of the chopped parsley.
Give your creation a good stir, and admire all the beautiful colors.
It also wouldn’t be Tuna Noodle Casserole without noodles, right? So mix the noodles with the beautiful tuna sauce.
And transfer the casserole mixture into a baking dish…
*Housewife Hero Note: At this point you can cover the casserole and refrigerate it up to 24 hours before breading it with Panko and baking it. Just remember to allow an extra 10 to 15 minutes of baking time if you put it in the oven cold.
Melt the remaining 4 tablespoons of butter, and mix it with the remaining 1 tablespoon of chopped parsley, and 1 cup of breadcrumbs.
Sprinkle the breadcrumb/parsley/butter mixture over the top of the casserole…
*Magical Fun Note: I strongly encourage you to pretend you are a Magical Breadcrumb Pixie, from Neverland, while sprinkling the breadcrumbs over the casserole. Spread a little love, and magic.
And bake it in the oven for 10 to 15 minutes, or until golden brown on top.
Serve warm, and Enjoy!
(1) Use bite-sized cooked chicken chunks instead of tuna.
(2) Add 1 cup of frozen peas to the sauce with the red bell pepper and parsley.
(3) Substitute low-sodium chicken broth for the milk for a less creamy sauce.
(4) Use dry white wine or low-sodium chicken broth instead of sherry.
RECIPE SOURCE: The original version of this recipe came from The Pioneer Woman’s DINNERTIME Cookbook.
Cook Long and Prosper! Love, the Uncustomary Housewife