Tuna Casserole
for people who don't like tuna casserole
Introducing... the only tuna casserole I've ever been willing to taste, let alone eat by the bowlful. Um, yeah. This one's delish, and comforting, and full of vegetables, and rich, but also light, and mild enough for the whole family to enjoy.
I really liked it, and my 3 year old did too, even though he usually doesn’t like mixed foods. Hope you like it too!
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Tuna Casserole (adapted from Tuna Casserole with Kale)
Serves: 8-10
Cooking time: about 1 hour
Flex Meal Note
Dairy ingredients, carrots, onion, and garlic will keep in the refrigerator for ~2 weeks; peas are already frozen. All the other ingredients are shelf stable!
For Dietary Restrictions
Gluten free: use gluten free noodles; omit the flour and instead, add 1.5 Tbsp cornstarch to the COLD milk/chicken broth mixture and whisk to combine. Add this to the veggies and heat slowly, stirring constantly until thickened (see step 7).
Dairy free: omit cream; use an unsweetened, non-dairy milk alternative and non-dairy cheese.
Kids Can Help
Peel carrots, open tuna packets, stir vegetables as they cook, mix all ingredients together before baking
Ingredients
1 12-oz package whole wheat egg noodles
3 6-oz packets wild caught tuna
2 Tbsp olive oil
1 small white onion
4 cloves of garlic
2 large carrots
1 12-oz package of frozen peas (about 2 cups)
3 Tbsp flour
1 cup whole or 2% milk
1½ cups chicken broth
½ cup cream
1½ tsp salt (or more to taste)
1 8-oz package shredded extra sharp Cheddar cheese
Directions
Step 1
Preheat the oven to 400 degrees.
Step 2
Bring a large pot of water to a boil, adding 1 Tbsp of salt to the water. Cook the noodles according to package directions. (While the noodles are cooking, go on to step 3.) Once tender, rinse the noodles with cold water, drain, and place back in the cooking pot. Set aside.
Step 3
While the noodles are cooking, mince the garlic and onion; peel and halve carrots, then halve again and cut into ¼-inch pieces.
Step 4
In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and carrots, and cook until softened, about 5 minutes.
Step 5
Add the peas and stir to combine. Then, add 3 Tbsp of flour and stir until everything is evenly coated. Lower heat.
Step 6
Combine 1 cup of milk and 1.5 cups of chicken broth in a microwavable bowl or measuring cup and heat for 2-3 minutes until steaming. Stir the vegetable/flour mixture so it doesn’t burn.
Step 7
Slowly add the hot milk & broth to the pan of vegetables, scraping the bottom of the pan to incorporate all of the roux. Increase the heat and allow the mixture to simmer for a few minutes to thicken slightly. (It will thicken more in the oven!)
Step 8
Turn off the heat; add 1/2 cup of cream and 1½ tsp of salt to the vegetable mixture and stir to combine. Taste and add more salt if desired.
Step 9
Grease a 9x13 baking dish with a little bit of butter or oil.
Step 10
Add the vegetable mixture to the noodle pot, then add the tuna and shredded cheese. Mix ingredients thoroughly, then pour into the 9x13 baking dish.
Step 11
Cover with foil and bake for 20-25 minutes until heated through.