We all know the other kind of tuna casserole. With the can of, you know, soup. Well, this is a totally homemade — and better, if we do say so ourselves — version of that childhood favorite. For extra color, you can add a cup of frozen peas or green beans and a hit of veggies.
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8 oz. (250 g.) uncooked broad noodles |
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2 tbsp. (30 mL) butter |
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1 cup (250 mL) coarsely chopped mushrooms |
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1/2 small onion, finely chopped |
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2 tbsp. (30 mL) flour |
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1/2 tsp. (2 mL) salt |
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dash of pepper |
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1 cup (250 mL) milk |
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1 cup (250 mL) shredded cheddar (or other) cheese |
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1 can (170 g) flaked tuna, drained |
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1 cup (250 mL) crumbled potato chips or buttered bread crumbs |
- Preheat the oven to 375° F (190° C). Grease an 8-inch (20 cm) square baking dish (or similar size ovenproof casserole).
- Cook the noodles in a large pot of boiling salted water. Drain thoroughly and transfer to a large bowl.
- Melt the butter in a small saucepan over medium heat. Add the mushrooms and onions and cook, stirring frequently, for 6 to 8 minutes or until the mushrooms are lightly browned. Sprinkle in the flour, salt and pepper and stir to mix. Add the milk and cook, stirring constantly, until the sauce bubbles and thickens. Lower the heat to low and continue to simmer for another minute or two. Remove from heat, add the cheese, and stir until the cheese has melted.
- Add the cheese sauce and the flaked tuna to the noodles in the bowl. Stir to mix well, then transfer to the prepared casserole or baking dish. Sprinkle the top with potato chips (a classic touch, of course) or buttered crumbs (also delicious — your choice) and bake for 25 to 30 minutes or until bubbly.
Makes 4 servings.
How kids can help:
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Chop mushrooms and onions. |
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Older kids can help stir the sauce as it simmers (with adult supervision). |
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Mix together all the ingredients and spoon into the casserole. |
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Sprinkle potato chips or bread crumbs on top. |
