Homemade Tuna Noodle Casserole
You won’t find a can of cream of chicken, cream of mushroom or any flavor of condensed soup in my pantry. So when we returned home from our Thursday marathon of home school co-op, music lessons and library, and my daughter said, “Mommy, can we have tuna noodle casserole for supper? You haven’t made that in forever!” I had to stop and consider … could I make tuna noodle casserole from scratch? Indeed!
The end result was mighty tasty if I do say so myself, though I didn’t have to say it because the kids were raving, and even my husband — who’s not a huge tuna fan, had a second helping. Here it is: tuna noodle casserole from scratch. If you’re a purist, omit the potato chips on top (though they give a lovely crunch!)
- 16 oz. egg noodles
- 20 oz. chunk light tuna in water, drained
- 1 Tablespoon lemon juice
- 1 Tablespoon olive oil
- Kosher salt and cracked black pepper
- 1 red pepper
- 1 small yellow onion
- 2 Tablespoons butter
- 1 cup frozen peas
- large handful spinach leaves, chopped
- 8 oz. Cabot white cheddar cheese, shredded
- 8 oz. mozzarella cheese, shredded
- 1 cup Italian bread crumbs
- 1 cup half and half
- 1 cup heavy cream
- 2 cups chicken stock
- ½ cup crushed potato chips
- Preheat oven to 400.
- Heat water to boiling in a large stock pot. Salt the water. Boil noodles according to package instructions.
- Drain tuna, pressing out remaining liquid. Transfer tuna to a bowl. Add lemon juice, olive oil, Kosher salt (about a teaspoon) and cracked black pepper (about ½ teaspoon) to tuna. Gently flake with a fork to combine. Set aside.
- Saute diced red pepper and finely chopped onion in 2 Tablespoons of butter until translucent. Add frozen peas to the pepper and onion mixture. Combine and turn off heat.
- Combine cheeses, bread crumbs and chopped spinach in a separate bowl.
- In another bowl, whisk together half and half, cream and chick stock.
- Drain pasta and return to stock pot. Add tuna mixture and stir to combine. Add pepper, onion and pea mixture. Stir to combine. Add cheese and bread crumb mixture. Stir to combine. Gently turn tuna noodle mixture into a large, glass bake dish that has been sprayed with a non-stick cooking spray.
- Gently smooth noodles. Pour cream and stock mixture over the top of the casserole. Top with ½ cup crushed potato chips.
- Bake for 20 minutes or until casserole is bubbling and lightly browned on top.