CEiMB - Tuna Noodle Casserole
It is my week to host! Yea! It was really hard for me to choose a recipe this time. We enjoyed all of Ellie's recipes. I went with the Tuna Noodle Casserole because Chandler loves tuna and it looked like it would be a nice healthy meal for us. Visit the Craving Ellie webpage and check out what the other members did with this recipe and what other delicious foods we will be cooking in the coming weeks.
It was filled with a lot of good stuff. First you sautee onions, celery and mushrooms. Adding chicken broth and milk makes a nice creamy sauce. It also has broccoli and peas in it.
Although it called for whole wheat fettucine, Publix did not have any. They had whole wheat every other type of pasta, but not fettucine. So I just went with regular fettucine.
I added almonds on top instead of the grated parmesan, just because I like almonds better. Gave it a nice crunch. I also cheated and did not make my own bread crumbs. I'm sure it would have been better had I done that, but in the interest of time, I purchased some.
It made a huge 9x13 casserole and we have already eaten it for three meals with a lot left over. Next time, I will halve the recipe. Thank all of you who cooked this with me this week - you are all special to me - and I hope you and your family enjoyed it as much as we did.
Here is the recipe:
Ingredients
•5 slices whole-wheat bread, crusts included
•1 tablespoon canola oil
•1 small onion, chopped (about 1 cup)
•1 large stalk celery, finely diced (about 1/2 cup)
•1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
•1/4 cup all-purpose flour
•3 cups 1 percent milk
•1 cup low-sodium chicken broth or vegetable broth
•3/4 teaspoon salt
1 1/4 teaspoon ground black pepper
•1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
•1 (10-ounce) box frozen chopped broccoli, thawed
•1 (10-ounce) box frozen peas, thawed
•4 (6-ounce) cans chunk light tuna in water, drained
Directions
Preheat oven to 425 degrees F.
Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
Per Serving:
Calories 500; Total Fat 7 g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 49 g; Carb 56 g; Fiber 11 g; Cholesterol 75 mg; Sodium 990 mg
It was filled with a lot of good stuff. First you sautee onions, celery and mushrooms. Adding chicken broth and milk makes a nice creamy sauce. It also has broccoli and peas in it.
I added almonds on top instead of the grated parmesan, just because I like almonds better. Gave it a nice crunch. I also cheated and did not make my own bread crumbs. I'm sure it would have been better had I done that, but in the interest of time, I purchased some.
Ingredients
•5 slices whole-wheat bread, crusts included
•1 tablespoon canola oil
•1 small onion, chopped (about 1 cup)
•1 large stalk celery, finely diced (about 1/2 cup)
•1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
•1/4 cup all-purpose flour
•3 cups 1 percent milk
•1 cup low-sodium chicken broth or vegetable broth
•3/4 teaspoon salt
1 1/4 teaspoon ground black pepper
•1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
•1 (10-ounce) box frozen chopped broccoli, thawed
•1 (10-ounce) box frozen peas, thawed
•4 (6-ounce) cans chunk light tuna in water, drained
Directions
Preheat oven to 425 degrees F.
Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
Per Serving:
Calories 500; Total Fat 7 g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 49 g; Carb 56 g; Fiber 11 g; Cholesterol 75 mg; Sodium 990 mg
Comments
I cheated as well and bought whole wheat bread crumbs but only used 1/2 a cup and mixed with another 1/2 cup Parmesan cheese. The topping was PERFECT. But your almond slices - what a fantastic idea!
I do want to make this though. Your photos, usual, make it look delicious and I love noodle and tuna but I never had one that had such great stuff included.
Your TN casserole looks so healthy and delish. Nice pick!
Maybe a deconstructed meal with a fresh tuna filet grilled or pan seared? yum with all the fixins?
Have a great day... tweet tweet tweet :")