Monday, October 17, 2011

In the Kitchen With Jason: Tuna Noodle Casserole

  • 1 box (1 lb) cavatappi noodles
  • 1 cup panko breadcrumbs
  • 2 Tbsp grated Parmesan cheese
  • 2 Tbsp + 2 tsp EVOO (Divided)
  • 1 small onion, diced
  • 3 Tbsp flour
  • 2 1/2 Cups chicken broth
  • 7 Tbsp + 1 1/2 tsp (1.2 oz) dry milk
  • 1 1/2 Cups water
  • 1 can (12 oz) dolphin safe tuna
  • 1/2 bag (from a 16 oz bag) frozen peas
  • Preheat oven to 425 degrees.
  • Cook noodles 2 minutes less than packaged directions, drain and set aside.
  • In a small bowl mix panko, Parmesan, and 2 tsp EVOO.
  • In a pot heated over medium-high heat, add remaining EVOO and onion.
  • Cook until softened, about 8 minutes.
  • Add flour and stir to coat the onions.
  • Slowly whisk in broth, then water, then dry milk.
  • Cook, stirring constantly, until sauce begins to boil.
  • Reduce heat to medium-low and cook for another 8 to 10 minutes stirring regularly.
  • Combine noodles, tuna, peas, and sauce and mix well.
  • Pour mixture into a 9x13 baking dish and to with the panko mixture.
  • Cook for 20 minutes, and let stand for 10 before serving.
  • Makes 6 servings.
We found the basis of this recipe in October's Every Day FOOD. Foolishly, the original calls for regular boring macaroni noodles, which should never be cooked with. Replace them with the cavatappi noodles whenever allowed. Also the recipe didn't call for nearly enough peas, which has been amended above. The magazine started that it produced 8 servings, but we only got 6 out of it, and didn't feel like little piggies afterward. You may also enjoy a simpler tuna noodle casserole here.

Please enjoy!

-Chef Jason

2 comments: said...

Hey! This is a different recipe than the one Jess gave me before! I've got to give it a try. xo

Jess and Jason said...

Hey Nana! :) You'll have to let us know how you like this one. Thanks for popping by!