This is the version of tuna casserole that my mom made while I was growing up. I loved this stuff, and never understood why people made fun of it. Once I got a little older and tried some of the "standard recipes" it suddenly made more sense why tuna hotdish was so despised: Cream of mushroom or onion soup as part of the white sauce!
Mom's version is made with a sauce consisting of milk, flour and mayo. In my opinion, this gives the dish a much better flavor.
Preparation Time:
0.75 hours
Ingredients
- 1 pound wide egg noodles
- 6-10 crimini mushrooms, sliced
- 1 medium onion, diced
- 1 tablespoon chopped garlic (optional)
- 1 tablespoon vegetable oil
- 1/2 cup milk
- 1/2 cup flour
- 1/2 cup real mayonnaise (salad dressings like Miracle Whip will not work)
- 1/2 cup peas (optional)
- 1 teaspoon chipotle powder (optional)
- 2 6 oz cans of chunk light tuna in water
- 4-6 ounces of shredded cheese (I use the mexican cheese blend)
Cooking Instructions
- Preheat oven to 350 F.
- Boil your noodles in about a gallon of water for 6 minutes, drain and set aside.
- In the mean time, slice the mushrooms and dice the onions. Put the oil in a small skillet and sweat the onions, mushrooms and garlic over medium-low heat till they soften up.
- In a small saucepan mix together the mayo, milk and flour and cook over medium-low heat, stirring occasionally. When the sauce starts to thicken up andpulls away from the side of the pan, remove it from the heat.
- Mix the tuna into the sauce, then stir in the sweated veggies, peas and chipotle powder
- Add the noodles and sauce to the casserole dish and stir to combine. Top with your cheese.
- Bake in a 350 degree oven for 15 minutes.