TUNA CASSEROLE FROM SCRATCH (NO CANNED SOUPS!)
This easy classic tuna casserole from scratch is made healthier with whole wheat pasta, less milk, and no canned, processed ingredients!
Provided by Elizabeth Lindemann
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F and butter a 9x13 baking dish. Set aside.
- Cook pasta in salted water according to directions.
- Meanwhile, melt 2 tablespoons butter in a large skillet. Add the diced onions and celery; sauté until tender (about 3 minutes).
- Add the minced garlic; sauté until fragrant (about 30 seconds).
- Add the mushrooms, stir with the other veggies, then allow to cook until most of the liquid has evaporated, stirring only occasionally (about 10 minutes).
- Add the flour (1/4 cup), stir to coat, and gradually add the milk (1 cup) and broth (1 cup). Heat over medium-high heat until thickened, stirring frequently. Season with salt and pepper to taste.
- Meanwhile, in a small bowl, melt remaining tablespoon of butter. Mix with breadcrumbs (1/2 cup).
- Add the cooked, drained pasta and tuna to the mixture. Spread mixture into the prepared baking dish. Sprinkle breadcrumb mixture on top. Top with the shredded cheese (1 cup).
- Bake for about 20 minutes, or until browned and bubbly.
Nutrition Facts : Calories 312 kcal, Carbohydrate 35 g, Protein 20 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 414 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
NO CAN OF CREAM-OF-ANYTHING TUNA CASSEROLE
Make and share this No Can of Cream-Of-Anything Tuna Casserole recipe from Food.com.
Provided by Paprika Pink
Categories One Dish Meal
Time 40m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta according to package directions. Cook firm, not soft. Drain and set aside.
- Meanwhile, heat olive oil in saucepan over medium heat. Add onions and celery and saute until translucent, about 8 minutes.
- Sprinkle flour over sauteed vegetables. Stir well, Cook, stirring frequently, over medium-low heat for two minutes, until flour looses "powdery" taste. Do not brown.
- Slowly, a 1/4 cup or so at a time, add milk, stirring well after each addition. Add cumin, celery seed, mustard, salt and pepper (there--you've made cream of onion/celery soup).
- Add peas. Cook until peas and soup are heated through.
- Remove from heat, add tuna and 1 cup of the cheese.
- If your pot is big enough, add the noodles. Otherwise, transfer soup and noodles to a large bowl and mix well.
- Transfer all to greased 10 x 14" casserole dish.
- Cover with foil and bake at 325 for 20 minutes.
- Meanwhile, in a small bowl, combine bread crumbs with remaining 1/2 cup cheddar cheese.
- Romove casserole from oven. Uncover and top casserole with bread crumb/cheese mixture.
- Return to oven and bake uncovered for 5 to 10 minutes more.
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