Tuna Noodle Casserole — Damn Delicious

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Tuna Noodle Casserole

This dish had such a wonderful creamy texture to it with that extra crunch from the pine nuts that I couldn’t stop eating it. I almost finished the entire casserole with the boyfriend when it was actually supposed to feed 3 to 4 people! It’s simple to make (thanks to my food processor) and still tasted amazing as leftovers since it retained all that creamy goodness!

Tuna Noodle Casserole (adapted from Food Network iPhone App):

Yields 3-4 servings

  • 1/3 cup pine nuts, toasted (To toast, bake for 5-7 minutes at 350 degrees F.)
  • 6 sun-dried tomatoes (not packed in oil)
  • 1 (8-ounce) package dried wide egg noodles
  • 1 onion, peeled and quartered
  • 1 green or red bell pepper, seeded and cut into chunks
  • 1 clove garlic, crushed and peeled
  • 2 teaspoons canola oil
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup mayonnaise
  • 1 (9-ounce) can tuna in water, drained and flaked
  • 1/2 cup grated Gruyere cheese
  • 2 tablespoons finely chopped fresh parsley or basil
  • Lemon juice, to taste
  • Kosher salt and freshly ground black pepper, to taste

Preheat oven to 425 degrees F. Lightly oil a 3-quart baking dish or coat with nonstick spray.

Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.

Cook noodles in boiling salted water until al dente, about 8-10 minutes. Drain and refresh under cold running water. Drain and set aside.

Meanwhile, pulse reserved tomatoes, onion, bell pepper and garlic in a food processor until finely chopped.

Heal oil in a large skillet over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 6-8 minutes.

Add flour and cook, stirring, for 1 minute.

Add milk and bring to a boil, stirring, until thickened, about 5 minutes.

Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil, if using).

Season with lemon juice, salt and pepper.

Gently mix reserved noodles into tuna mixture.

Spoon into prepared baking dish and sprinkle with reserved pine nuts.

Place into the oven and bake for 20 minutes, or until bubbling. Let stand for 5 minutes before serving.

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