Yo, yo! What it is people? How your Tuesday be treatin’ ya?

What!? The whole gangster thing doesn’t work for me?

Hm.

I have a bit of an IKEA hangover right now, so don’t judge. I spent a good portion of my day there yesterday and left with ideas running like wildfire through my head. The good news is that I didn’t spend our life’s savings. The bad news is that I now have the time and knowledge to construct a plan that WILL blow all of our money someday. My hubby hopes that someday will come later rather than sooner- we shall see.

I know you’re jumping up and down right now about the prospect of being walked through making tuna casserole, but stick with me. This isn’t your regular cream-o-something-soup casserole. Oh no, my friends, this little gem is fresh and bright. Take this from someone that has never liked tuna casserole and has always thought it tasted fake and, for lack of a better word, weird. But the moon must have been full a few weeks ago because I randomly got a massive craving for it which was weird in its own right. So I embraced it and ended up with a meal that, to my surprise, I actually liked. I’m not a huge tuna fish fan so the fact that I was craving and liked it has pretty much made me question everything I believe in. Life is hard.

The “Grown-up” title of the recipe doesn’t refer to it being showered by vodka just before serving, just that it’s slightly more refined than your typical tuna casserole. Yes, you do see potato chips sprinkled on the top, but that fact is totally cancelled out when you realize that the sauce is homemade and loaded with fresh mushrooms and peas. And, if you’re too good  don’t want to use chips, breadcrumbs can be used in their place.

You’ll start by boiling your noodles until they are just done in salted water, draining them and setting aside. I know that egg noodles are typically used in this, but I like to use regular semolina pasta in whatever shape I have- this time was pretty funky, I can’t remember what they were called. Use what you have, and definitely use egg noodles if you like those better!

Melt some butter in a large pan and cook the chopped onion until it starts to sweat. Stir in some thinly sliced mushrooms and continue to cook until both the mushrooms and onion are soft. Stir in flour, cook for one minute and stir in broth. Bring to a simmer, stirring often until the broth has thickened. Stir in peas, salt, pepper, half and half, and lemon juice- it should look something like this.

Stir the noodles and tuna into the sauce and spoon into a greased casserole dish. I only use 1 can of tuna, but if you like it extra meaty I’d go for two!

Make your crispy topping (this is my favorite part) by combining regular potato chips with panko bread crumbs, dried parsley, garlic powder, and parmesan cheese in a Ziploc bag. Using your hands or a rolling pin crush the chips until they are in small pieces and sprinkle the mixture over the noodles.

Bake for about 30 minutes until the top has turned golden brown and the sauce is bubbling.

Go! Make, enjoy, share, comment! Love you all!

Grown-up Tuna Casserole

Grown-up Tuna Casserole

Ingredients

  • 1 lb pasta in desired shape
  • 1 C chopped onion
  • 8 oz mushrooms, thinly sliced
  • 1 C frozen or fresh peas
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 2 tbsp fresh lemon juice
  • 3 C chicken or vegetable broth
  • 1 1/2 C half and half
  • 1-2 cans tuna fish packed in water
  • Topping
  • 3 C regular potato chips (like Lays)
  • 1 tbsp butter, melted
  • 1/4 C panko bread crumbs
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp garlic powder
  • 34 C Parmesan cheese, shredded

Instructions

  1. Preheat oven to 400°
  2. Melt butter in a large pan and cook the chopped onion until it starts to sweat. Stir in thinly sliced mushrooms and continue to cook until both the mushrooms and onion are soft. Stir in flour, cook for one minute and stir in broth. Bring to a simmer, stirring often until the broth has thickened. Stir in peas, salt, pepper, half and half, and lemon juice.
  3. Stir the pasta and tuna into the sauce and spoon into a greased casserole dish.
  4. Make your crispy topping by combining potato chips with panko bread crumbs, dried parsley, garlic powder, and parmesan cheese in a Ziploc bag. Using your hands or a rolling pin crush the chips until they are in small pieces and pour in melted butter, shaking to combine. Sprinkle the mixture evenly over the pasta.
  5. Bake for about 30 minutes until the top has turned golden brown and the sauce is bubbling.
http://www.heatherlikesfood.com/grown-up-tuna-casserole/

Still Hungry?