Tuna Noodle Casserole

Tuna Noodle Casserole

by | Feb 14, 2020 | CASSEROLES, FISH & SEAFOOD, PASTA | 0 comments

Tuna Noodle Casserole

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

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!

Here’s more great casserole recipes…

Meaty Baked Pasta

Stroganoff Meatballs

One Pot Turkey Mushroom Pasta

 

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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      Ahi Tuna with Edamame Wasabi Relish

      Ahi Tuna with Edamame Wasabi Relish

      by | Jul 21, 2017 | FISH & SEAFOOD | 0 comments

      What I love about eating sushi is the little ritual of swirling a dab of wasabi into soy sauce, then methodically dunking each piece to get just the right amount pressed into the crevices. Savouring, getting that nasal clearing heat and repeating until I’m stuffed. Ahi Tuna with Edamame Wasabi Relish gives that same soy wasabi punch but with some added crunch. The edamame are perfect in the little soy bath and give a great texture and crunch to each bite of tuna. Simple, healthy and delicious.

      For the Ahi Tuna with Edamame Wasabi Relish I recommend that you hand chop the edamame as apposed to using a food processor as it tends to break them down just a little too much. I used frozen edamame pods and microwaved them as per the box directions less 20 seconds, then dunked them in ice water to cool quickly and prevent overcooking. They were perfect. I believe this relish would also be delicious stirred into steamed rice or on top of a mild white fish like halibut. Enjoy!

      Recipe source for Ahi Tuna with Edamame Wasabi Relish:  Compelled To Cook

       

      Ahi Tuna with Edamame Wasabi Relish
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Ahi Tuna with Edamame Wasabi Relish
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Ingredients
          Edamame Wasabi Relish
          Ahi Tuna
          Servings: people
          Instructions
          Edamame Wasabi Relish
          1. Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
          Ahi Tuna
          1. Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
          2. Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
          Recipe Notes

          I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag.  Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.

          Zesty White Bean and Tuna Lettuce Wraps

          Zesty White Bean and Tuna Lettuce Wraps

          by | Jun 21, 2017 | FISH & SEAFOOD, LUNCH, SALADS, VEGETARIAN | 0 comments

          Want a nutritious and satisfying lunch without heavy carbs? Zesty White Bean and Tuna Lettuce Wraps are a great lunch option when trying to cut back on the breads and other starches. A healthy lunch packed with complex carbohydrates, protein and fiber. Plus, the beans and tuna are a good source of vitamins B-6, A, B-12, potassium and magnesium. It’s not your ordinary tuna salad, this one has zip from a little Dijon mustard and lots of capers. There’s plenty dill and parsley and just enough mayonnaise to hold everything together and make things a tad creamy. Perfect with crunchy sprouts and butter leaf lettuce.

           

          These wonderful Zesty White Bean and Tuna Lettuce Wraps are easy to toss together for a quick lunch. The salad can be made ahead of time and wrapped in lettuce at the last minute. Also a good way to extend that can of tuna if you’re looking to have budget friendly meals. If you love white beans, you’ll also want to check out  Braised Celery and White Beans Enjoy!

          Recipe source for Zesty White Bean and Tuna Lettuce Wraps:  Compelled To Cook

          Zesty White Bean and Tuna Lettuce Wraps
          Print Recipe
            Servings Prep Time
            2-3 people 20 minutes
            Servings Prep Time
            2-3 people 20 minutes
            Zesty White Bean and Tuna Lettuce Wraps
            Print Recipe
              Servings Prep Time
              2-3 people 20 minutes
              Servings Prep Time
              2-3 people 20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
              2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
              Recipe Notes

              Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

              Recipe yields a generous 2 cups of tuna and bean salad.