Skip the canned soup and make a fresher version of classic tuna noodle casserole.
Caitlin Bensel; Food Stylist: Torie Cox
Tuna noodle casserole is a longtime dinner favorite.
Dont get intimidated by the fancy French terms, though.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This method is similar to that used in a traditionalmacaroni and cheese recipe.
As a bonus, it’s one of the cheapest varieties of packaged tuna you might buy.
We like serving tuna noodle casserole with a freshsalad of crisp romaineor mixed greens, tossed with avinaigrette.
Credit:Emily Laurae
Is tuna casserole served hot or cold?
Tuna casserole is typically served hot, so that the cheese in the sauce will be melted and creamy.
Tuna noodle casserole can keep in the refrigerator for up to three days.
Credit:Emily Laurae
To reheat, transfer the casserole to a microwave-safe dish.
Cover loosely with plastic wrap or a domed lid (an inverted bowl works great!)
and microwave for 1 to 2 minutes, until heated through.
Credit:Emily Laurae
Grease a 2-quart glass or ceramic baking dish; set aside.
Cook pasta:
Cook the egg noodles to al dente, according to package directions.
Drain and keep warm.
Credit:Emily Laurae
When it foams, add the onion and cook until softened, stirring frequently, about 4 minutes.
Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture has a nutty smell.
Slowly whisk the milk in, a little at a time, to avoid lumps.
Credit:Emily Laurae
Bring to a simmer over medium-high heat, then reduce the heat to maintain a simmer.
Cook until thickened, 5 to 6 minutes, stirring often.
Add 1/2 cup Parmesan cheese, and stir until the cheese is melted.
Credit:Emily Laurae
Bake casserole:
Spoon the mixture into the prepared baking dish, and bake for 15 minutes.
In a medium bowl, crush the crackers with a wooden spoon or a potato masher.
Add the remaining 2 tablespoons Parmesan cheese and the garlic powder to the crushed crackers.
Credit:Emily Laurae
Drizzle the mixture with the melted butter and toss to coat.
Let stand 5 minutes before serving.
Credit:Emily Laurae
Credit:Caitlin Bensel; Food Stylist: Torie Cox
