Tuna Noodle Casserole made from scratch, without
using canned soup. This version features a creamy béchamel sauce and is perfect
for a comforting meal.
Ingredients
For the Casserole
- 12
oz egg noodles
- 2 ( or 3) cans (10 oz total) tuna in oil or water, drained
- 1
bag frozen peas (optional)
- 2
jars pimientos
- 1
cup shredded cheddar cheese
For the Béchamel Sauce
- ¼
cup unsalted butter
- 1
cup diced yellow onion
- 1
cup diced celery
- ¼
cup all-purpose flour
- 1
cup low-sodium chicken broth (or vegetable broth)
- 1
cup whole milk
- 1
teaspoon garlic powder
- 1½
teaspoons kosher salt
- ¼
teaspoon black pepper
- ½ teaspoon
coriander
- ½ teaspoon
white pepper
- ½ teaspoon
dry mustard
Optional Toppings
- ½
cup panko breadcrumbs
- 2
tablespoons melted butter (for breadcrumbs)
Instructions
Step 1: Cook the Noodles
- Bring
a large pot of salted water to a boil.
- Add
the egg noodles and cook until al dente, about 1 minute less than package
instructions. Drain and set aside.
Step 2: Make the Béchamel Sauce
- In a
medium saucepan, melt the butter over medium-high heat.
- Add
the diced onion and celery; sauté until soft and translucent, about 3-4
minutes.
- Stir
in the flour and cook for about 2 minutes until it smells toasted.
- Gradually
whisk in the chicken broth and milk, along with garlic powder, salt, and
pepper. Continue cooking while whisking until the sauce thickens, about
4-5 minutes.
Step 3: Combine All Ingredients
- In a
large mixing bowl, combine the cooked noodles, drained tuna, frozen peas,
and shredded cheese.
- Pour
the béchamel sauce over the mixture and stir until everything is well
combined.
Step 4: Bake the Casserole
- Preheat
your oven to 350°F (175°C).
- Transfer
the mixture to a greased 9x13-inch casserole dish.
- If
using, mix panko breadcrumbs with melted butter and sprinkle over the top.
- Bake
for about 25 minutes or until bubbly and golden on top.
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