Tuna Noodle Casserole

Tuna Noodle Casserole

Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.

Tuna Noodle Casserole

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Tuna Noodle Casserole is one of my favourite family casseroles.  It has just the right ratio of noodles to sauce and is topped with buttery panko breadcrumbs. It’s also cheesy, hearty and comforting and a one scoop meal with the peas baked right in. It does take a little extra time to make the sauce, cook the noodles and bake, so I would say it’s a nice weekend casserole.  The recipe is simple and uses everyday ingredients, which means there are no unnecessary trips to the grocery store.  The kids will love it and you’ll likely get leftovers as it makes a 9”x13” pan. 

Cheese sauce in a stainless steel saucepan with a metal whisk in preparation for Tuna Noodle Casserole.

Be sure not to overcook the noodles as they will continue to cook slightly while baking in the sauce. I will generally cook them a minute or two less than the package instructions. To save time and be efficient, I like to start cooking the sauce while the water comes to a boil and the noodles cook. Get the kids helping by grating cheese and flaking the tuna. Enjoy!

Tuna Noodle Casserole served on a glass plate with a wooden fork on a wooden surface.

Author:  Compelled to Cook, adapted from Food Wishes

Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
Tuna Noodle Casserole
Print Recipe
    Servings Prep Time
    6-8 people 30-35 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    6-8 people 30-35 minutes
    Cook Time
    35-40 minutes
    Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
    Tuna Noodle Casserole
    Print Recipe
      Servings Prep Time
      6-8 people 30-35 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      6-8 people 30-35 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
      3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
      4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
      5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
      6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Chocolate Pots de Créme

      Chocolate Pots de Créme

      Chocolate Pots de Creme in small white ramekins, garnished fresh raspberries and whipped cream.

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      Love is in the air, and it’s time to celebrate the ones we love. As a foodie, I find there’s no better way than to share and indulge in a luscious chocolate dessert. Chocolate Pots de Crème is a decadent and indulgent spoonful meant to be eaten slowly, savouring every bite. Preferably with a tender kiss in between.

      These lovely baked chocolate custards are very simple to make but taste like you’ve spent hours labouring. Your Valentine is sure to be impressed!

      Ingredients for Chocolate Pots de Creme arranged on a small white platter on a dark background.

      Good quality chocolate, heavy cream and egg yolks make up the structure and the water bath baking ensures they bake gently, creating a smooth and creamy texture. They can be made in advance, leaving you plenty of time to spend with your sweetheart without the worry of fussing with food. Happy Valentine’s Day everyone, I hope your day is filled with love…and chocolate!

      Other Valentine’s Day treats to share!

      Chocolate Ganache Sandwich Cookies

      Cinnamon Heart Cupcakes

      Chocolate Pots de Creme in small white ramekins, garnished fresh raspberries.

      Author:  Compelled to Cook, adapted from Epicurious

      Chocolate Pots de Créme
      Print Recipe
        Servings Prep Time
        6 people 30 minutes
        Cook Time Passive Time
        40 minutes 3+ hours
        Servings Prep Time
        6 people 30 minutes
        Cook Time Passive Time
        40 minutes 3+ hours
        Chocolate Pots de Créme
        Print Recipe
          Servings Prep Time
          6 people 30 minutes
          Cook Time Passive Time
          40 minutes 3+ hours
          Servings Prep Time
          6 people 30 minutes
          Cook Time Passive Time
          40 minutes 3+ hours
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 325°F.
          2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
          3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
          4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
          5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
          6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
          7. Serve with fresh raspberries and lightly sweetened whipped cream.
          Recipe Notes

          -If you do not use boiling water to start with the cooking time will be longer.

          -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

          -Do not skip the straining as it ensures a smooth custard.

          -Can be made up to 2 days in advance, covered and chilled.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Cherry Salsa

          Cherry Salsa

          Cherry Salsa tops three goat cheese crostini on a wooden serving board.

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          Cherry Salsa is sweet, spicy and delicious on goat cheese crostini, baked Brie, chicken cutlets or grilled meats. Simplicity is good and this quick and easy recipe can be ready for guests without much fuss. The dried cherries offer a nice texture to the salsa and the freshly chopped jalapenos, lime and vinegar balance the cherry jam. It’s so good!

          Ingredients for Cherry Salsa arranged on and around a wooden cutting board with a bowl of dried cherries in the background.

          My favourite way to eat this lovely Cherry Salsa is dabbed on crisp crostini smeared with goat cheese. The tang and creaminess of the goat cheese make it a great pairing with the salsa and the combo makes for an easy company friendly appetizer. Another great way to use Cherry Salsa is as a baked brie topping. Simply spoon the salsa onto your hot baked brie and serve with crisp crackers, crostini or crudites. I originally found this Cherry Salsa paired up pecan-crusted chicken wings. I’ve prepared pecan-crusted chicken cutlets in the past and thought this would also be a wonderful way to use the salsa in a main course. I was not disappointed as the crunchy, nutty cutlets beg for the sweet, spiciness that the salsa offers. The recipe for pecan-crusted chicken cutlets will be coming to the blog soon, so be sure to check back.

          Looking for more company friendly appetizers?

          Tomato Confit

          Scallops with Tarragon Cream Sauce

          Miso Shrimp

          Author: Compelled to Cook, adapted from Food.com

          Cherry Salsa tops three goat cheese crostini on a wooden serving board.
          Cherry Salsa
          Print Recipe
            Servings Prep Time
            1 cup 20 minutes
            Passive Time
            30+ minutes
            Servings Prep Time
            1 cup 20 minutes
            Passive Time
            30+ minutes
            Cherry Salsa tops three goat cheese crostini on a wooden serving board.
            Cherry Salsa
            Print Recipe
              Servings Prep Time
              1 cup 20 minutes
              Passive Time
              30+ minutes
              Servings Prep Time
              1 cup 20 minutes
              Passive Time
              30+ minutes
              Ingredients
              Servings: cup
              Instructions
              1. Chop dried cherries and combine with cherry jam in a mini food processor or blender. Pulse several times until cherries are about the size of a pea or smaller. Add remaining ingredients and pulse 2-3 times to combine.
              2. Scoop into a serving dish, cover and chill for at least 30 minutes to meld flavours. Use as a topping for crostini, baked brie, breaded chicken cutlets or grilled meats.
              Recipe Notes

              -I find there is a need to first chop the cherries before adding to the food processor because everything becomes too processed in the time it takes the dried cherries to break down.  By chopping the cherries first, the mixture retains most of its texture yet everything is combined.

              -If a food processor is not available, simply chop everything by hand and combine.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Herbed Quinoa Shrimp Bowls

              Herbed Quinoa Shrimp Bowls

              Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

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              Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions.   Like many of you, one of my resolutions is to eat differently.  I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day.  As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!

              I hope the new year brings you success and happiness in all that you do. Cheers to 2020!

              I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat. 

              Raw shrimp, arugula and lemon dressing in preparation for Herbed Quinoa Shrimp Bowls.
              Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

              Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
              Herbed Quinoa Shrimp Bowls
              Print Recipe
                Servings Prep Time
                2 people 15 minutes
                Cook Time Passive Time
                25 minutes 5 minutes
                Servings Prep Time
                2 people 15 minutes
                Cook Time Passive Time
                25 minutes 5 minutes
                Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
                Herbed Quinoa Shrimp Bowls
                Print Recipe
                  Servings Prep Time
                  2 people 15 minutes
                  Cook Time Passive Time
                  25 minutes 5 minutes
                  Servings Prep Time
                  2 people 15 minutes
                  Cook Time Passive Time
                  25 minutes 5 minutes
                  Ingredients
                  Shrimp Bowls
                  Dressing
                  Servings: people
                  Instructions
                  1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
                  2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
                  3. Pat shrimp dry and season with salt and pepper.
                  4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
                  5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
                  6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Five Spice Mixed Nuts

                  Five Spice Mixed Nuts

                  Five Spiced Mixed Nuts in a small bowl on a gold tray with white napkins and glasses of champagne.

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                  Do you have a New Year’s Eve gathering and need tasty nibbles to pass along with your bubbly? Five Spice Mixed Nuts are very snackable and rather addictive with a hint of spice and sugar. They’re the party favour that you just can’t stop grabbing at. You’ll find a pleasant mixture of Chinese five-spice, maple syrup and brown sugar. The nuts are coated just enough for a light sugary chew with a lingering spice that you can’t quite put your finger on. The added dried cherries lend a little extra sweetness and soft texture to balance the crunchy nuts.

                  Five Spice Mixed Nuts is a simple recipe to toss together and will keep in an airtight container for a couple of weeks. They’re perfect to make ahead for any social gathering. Enjoy your holidays and Happy New Year to you and your family. I wish you a wonderful year ahead!

                  Five Spice Mixed Nuts
                  Print Recipe
                    Servings Prep Time
                    5 cups 10 minutes
                    Cook Time Passive Time
                    60 minutes 1+ hours
                    Servings Prep Time
                    5 cups 10 minutes
                    Cook Time Passive Time
                    60 minutes 1+ hours
                    Five Spice Mixed Nuts
                    Print Recipe
                      Servings Prep Time
                      5 cups 10 minutes
                      Cook Time Passive Time
                      60 minutes 1+ hours
                      Servings Prep Time
                      5 cups 10 minutes
                      Cook Time Passive Time
                      60 minutes 1+ hours
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Preheat oven to 225°F. Spray a large baking tray with non-stick spray.
                      2. In a large bowl toss together nuts.
                      3. In a medium bowl whisk together maple syrup, brown sugar, egg white, water, Chinese five spice and sea salt. Pour over nuts and stir to coat evenly.
                      4. Spread nuts evenly on a large baking tray. Bake for 60 minutes, turning every 15 minutes. If using dried cherries stir them in halfway through baking time.
                      5. Remove from oven and loosen from the baking tray. Allow nuts to cool completely before breaking apart. Will keep in an airtight container for up to two weeks.

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                      Affiliate Disclosure

                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com