Tuna noodle casserole is a cozy, fulfilling dish that everyone loves. But what do you serve with it? The options are plentiful. Think crisp green salads topped with lemon vinaigrette for a refreshing contrast.
A light, tangy coleslaw can also provide a crunchy texture that complements the creamy casserole. If you’re in the mood for something warm, garlic bread can be perfect. For a touch of the ocean, a side of steamed asparagus adds a beautiful visual and pairs well with the flavors.
Now, let’s dive into crafting the ultimate tuna noodle casserole.
Feeling nostalgic? That’s what a good tuna noodle casserole does. It brings back warm memories of home-cooked meals, family gatherings, and maybe a little too much cheese. This dish is more than just an easy weeknight dinner.
It’s about comfort. It’s about sharing. It’s something that usually hits the table after a long day, yet it feels like a hug on a plate.
This particular recipe stands out for more reasons than one. Join me as we journey through what makes this tuna noodle casserole a true standout in a sea of forgettable entries.
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What is Best Tuna Noodle Casserole?
So, what sets this tuna noodle casserole apart? At a glance, it appears like many others—pasta, tuna, and a creamy sauce. But it’s the harmony of quality ingredients and specific technique that can elevate it.
This version uses sharp white cheddar, adding depth to the flavor profile. The addition of Dijon mustard and smoked paprika introduces a delicate zing that makes a difference.
The beauty lies in how each ingredient interacts, creating a dish that’s greater than the sum of its parts. Trust me, you’ll want to make this!
What Makes This Recipe Different From Other Best Tuna Noodle Casserole?
Many recipes boast about their richness. This one leans in with a balance of flavor and nutrition. A secret weapon here is the use of half-and-half cream instead of plain milk or soup bases.
It’s creamier, but not too heavy. The frozen peas not only add color but also a little sweetness that perfectly rounds out the dish.
Additionally, I incorporate a crunchy topping made of panko breadcrumbs and Parmesan cheese. This texture contrast is key—it keeps you interested bite after bite. It’s like a surprise ending to a great story!
How Does It Taste?
From the first forkful, you’ll notice the creamy texture. The flavors? They mingle beautifully. You’ll taste the richness of the cheese, the subtle tang from the mustard, and a hint of smokiness from the paprika.
The peas punctuate with their sweet freshness, while the crispy topping adds an unexpected crunch. Honestly, it’s a delightful experience.
Ingredients You’ll Need to Make This Dish:
- 3 cans tuna packed in water, drained
- 10 ounces broad egg noodles (about 4 ½ cups)
- 8 ounces shredded sharp white cheddar (about 2 cups)
- 3 tablespoons unsalted butter
- 3 ½ cups half-and-half cream
- 1 cup frozen green peas, thawed and drained
- 2 tablespoons all-purpose flour
- 2 cloves garlic, finely minced
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 2 tablespoons freshly chopped chives
- 1 tablespoon fresh lemon juice
For the crunchy topping:
- ⅓ cup panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon finely grated lemon zest
Step-by-Step Instructions
Step 1: Prep the Noodles
Start by boiling a large pot of salted water. Once it reaches a rolling boil, toss in the egg noodles. Cook them until al dente, usually about 7 to 9 minutes. Drain the noodles and set them aside to cool a tad.
Step 2: Make the Sauce
In a large saucepan, melt the butter over medium heat. Once melted, stir in the garlic, cooking until fragrant but not browned, about 1 minute. Whisk in the flour, allowing it to cook for about two minutes for a roux.
Gradually pour in the half-and-half, whisking continually until the mixture is smooth and thickened, roughly 5 to 7 minutes.
Step 3: Mix in Cheese and Seasoning
After thickening, lower the heat and add the shredded white cheddar to your sauce. Stir until melted and smooth. Then introduce the Dijon mustard, smoked paprika, salt, and pepper. Don’t forget the fresh chives and lemon juice!
Step 4: Combine Noodles and Peas
In a large mixing bowl, combine the drained tuna, cooked noodles, and thawed peas. Pour the cheesy sauce over this mixture.
Carefully fold everything together until it’s evenly coated. You want every noodle and pea to get that delightful cheesy goodness!
Step 5: Transfer to Baking Dish
Preheat your oven to 350°F (175°C). Gently transfer your mixture to a greased baking dish, spreading it evenly.
Step 6: Prepare the Crunchy Topping
In a small bowl, combine the panko breadcrumbs, grated Parmesan, olive oil, and lemon zest. This mixture will give you a beautiful crunchy texture on top. Sprinkle generously over the casserole.
Step 7: Bake
Place the casserole in your preheated oven. Bake for approximately 25-30 minutes or until the topping is golden brown and the dish is bubbling around the edges.
Tips & Tricks On Making Best Tuna Noodle Casserole
– Use quality tuna: For the best flavor, choose tuna packed in water—not oil—and opt for a brand known for its quality.
– Upgrade your topping: Mix in a few crushed potato chips with the breadcrumb topping for added texture and flavor.
– Herbed pasta: Cook your noodles in broth or add herbs to the boiling water for extra flavor.
– Add depth: Consider sprinkling in some chopped scallions or bell peppers to the mix for a burst of color and taste.
– Make it ahead: Prepare the casserole up to the baking point, cover it, and refrigerate. You can bake it the next day, making for a quick weeknight meal.
Nutrition Information
Best tuna noodle casserole nutrition facts
How Do I Store This Dish?
After indulging in this culinary delight, you may have some leftovers. Store your casserole in an airtight container in the refrigerator. It can last for about 3-4 days.
When you’re ready to dig in again, simply reheat in the oven or microwave until warmed through.
What Other Substitutes Can You Use in Best Tuna Noodle Casserole?
– Swap Tuna: Chicken or any canned fish can replace tuna. If you want a different flavor profile, smoked salmon is a great option.
– Change the Pasta: Shells or rotini work beautifully if you don’t have egg noodles on hand. Whole grain or gluten-free pasta is also a solid alternative.
– Dairy-free version: For a non-dairy option, use coconut milk or cashew cream instead of half-and-half, along with vegan cheese.
– Add Vegetables: Incorporate spinach or broccoli. These add nutrients and a filling element, making it both healthier and more colorful.
– Season differently: Try fresh herbs like dill or parsley for a different flavor. They introduce a refreshing element that complements the rich sauce.
Conclusion
So there you have it—the best tuna noodle casserole that wraps you in a feeling of warmth and nostalgia with every bite. Whether serving it at a family gathering or enjoying it solo on a quiet evening, it promises satisfaction.
With this guide, you not only get to create a dish that pleases the palate but also brings family and friends together. Dig in, and remember—every scoop tells a story. Let’s make those memories delicious!
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Tuna Noodle Casserole Recipe-Grandma’s Tasty Recipes
Description
Feeling nostalgic? That’s what a good tuna noodle casserole does. It brings back warm memories of home-cooked meals, family gatherings, and maybe a little too much cheese. This dish is more than just an easy weeknight dinner.
It’s about comfort. It’s about sharing. It’s something that usually hits the table after a long day, yet it feels like a hug on a plate.
Ingredients
For the crunchy topping:
Instructions
Step 1: Prep the Noodles
-
Start by boiling a large pot of salted water. Once it reaches a rolling boil, toss in the egg noodles. Cook them until al dente, usually about 7 to 9 minutes. Drain the noodles and set them aside to cool a tad.
Step 2: Make the Sauce
-
In a large saucepan, melt the butter over medium heat. Once melted, stir in the garlic, cooking until fragrant but not browned, about 1 minute. Whisk in the flour, allowing it to cook for about two minutes for a roux.
-
Gradually pour in the half-and-half, whisking continually until the mixture is smooth and thickened, roughly 5 to 7 minutes.
Step 3: Mix in Cheese and Seasoning
-
After thickening, lower the heat and add the shredded white cheddar to your sauce. Stir until melted and smooth. Then introduce the Dijon mustard, smoked paprika, salt, and pepper. Don’t forget the fresh chives and lemon juice!
Step 4: Combine Noodles and Peas
-
In a large mixing bowl, combine the drained tuna, cooked noodles, and thawed peas. Pour the cheesy sauce over this mixture.
-
Carefully fold everything together until it’s evenly coated. You want every noodle and pea to get that delightful cheesy goodness!
Step 5: Transfer to Baking Dish
-
Preheat your oven to 350°F (175°C). Gently transfer your mixture to a greased baking dish, spreading it evenly.
Step 6: Prepare the Crunchy Topping
-
In a small bowl, combine the panko breadcrumbs, grated Parmesan, olive oil, and lemon zest. This mixture will give you a beautiful crunchy texture on top. Sprinkle generously over the casserole.
Step 7: Bake
-
Place the casserole in your preheated oven. Bake for approximately 25-30 minutes or until the topping is golden brown and the dish is bubbling around the edges.
Nutrition Facts
- Amount Per Serving
- Calories 402kcal
- % Daily Value *
- Total Fat 22.2g35%
- Saturated Fat 11.5g58%
- Trans Fat 0.5g
- Cholesterol 66mg22%
- Sodium 477mg20%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use quality tuna: For the best flavor, choose tuna packed in water—not oil—and opt for a brand known for its quality.
- Upgrade your topping: Mix in a few crushed potato chips with the breadcrumb topping for added texture and flavor.
- Herbed pasta: Cook your noodles in broth or add herbs to the boiling water for extra flavor.
- Add depth: Consider sprinkling in some chopped scallions or bell peppers to the mix for a burst of color and taste.
- Make it ahead: Prepare the casserole up to the baking point, cover it, and refrigerate. You can bake it the next day, making for a quick weeknight meal.
