Tuna Noodle Casserole
Tuna Noodle Casserole
Ingredients
- 1 pkg (8 oz.) uncooked extra wide egg noodles
- 4 oz. unsalted butter
- 2 tbsp extra virgin olive oil
- 1 pkg (8 oz.) cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 cup all-purpose flour
- 2 cups chicken stock (see notes)
- 2 cups heavy cream (see notes)
- 1 pkg (10 oz.) frozen peas
- 1 cup shredded parmesan cheese
- 3 cans (5 oz.) Crown Prince Natural Solid White Albacore Tuna in Spring Water, drained and flaked
- 1 cup seasoned breadcrumbs
Notes
Water or vegetable stock can be used in place of chicken stock. To reduce calories, whole milk can be used in place of heavy cream.
Directions
Preheat oven to 350°F.
Fill a large pot with water and place over high heat. Add salt and bring water to a boil. Add egg noodles and cook until noodles are al dente. Drain and set aside.
Heat a large sauté pan over medium high heat. Add butter and olive oil. When butter is completely melted, add mushrooms, onion, celery, carrot and flour. Sauté until vegetables are soft. Slowly add chicken stock by adding a small amount of stock at a time making sure to fully incorporate into the vegetable mixture before adding more stock. Add heavy cream and peas. Stir to thoroughly combine and bring to a boil. Add cooked egg noodles, parmesan cheese and tuna, and turn off the burner. Stir to combine. Transfer all contents to a 9”x13” baking dish. Sprinkle breadcrumbs over the top of the casserole and place into preheated oven. Bake for approximately 20 minutes, or until bubbly and breadcrumbs are brown.
Remove from oven and allow to rest about 10 minutes before serving.
Serves: 4-6
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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