Tuna Noodle Casserole

Keep the can of tuna but ditch the boxed mix -- it’s possible to make tuna casserole at home that brings back all those warm and fuzzy childhood memories without any of the processed preservatives. Start a new set of nostalgic traditions with your family!

Casey Barber

Tuna Noodle Casserole

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    Ingredients

    5 tablespoons butter, divided 1 cup milk
    1/2 white or yellow onion 1 teaspoon lemon juice
    2 teaspoons soy sauce 1 can tuna, drained
    1/4 cup white wine 1/2 pound cheddar cheese, shredded
    1/4 cup flour 1/2 pound egg noodles
    1 cup chicken broth 1 cup panko bread crumbs

    directions

    Prep: 15 min Total:
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    • 1

      Preheat the oven to 375°. Bring a 4-quart stockpot of water to a boil and add 1 tablespoon kosher salt

    • 2

      In a large skillet or 3-quart saute pan, melt 1 tablespoon butter over medium-low heat. Add the onion and stir in a pinch of salt. Cook for about 5 minutes, stirring occasionally, until softened.

    • 3

      Raise the heat to medium-high and add the soy sauce. Continue to cook, stirring, until the liquid in the pan is nearly evaporated. Add the white wine and bring to a boil, stirring occasionally, for about 2-3 minutes until the liquid is evaporated once again.

    • 4

      Transfer the onions to a bowl and reserve.

    • 5

      Melt the remaining 4 tablespoons butter in the skillet over medium-low heat and whisk in the flour. A clumpy paste will form. Add the broth a splash at a time, stopping to whisk and incorporate until the paste turns from clumpy to smooth, and eventually thins out into a sauce.

    • 6

      Whisk in the milk, bring to a boil, and then reduce to a simmer, whisking occasionally, for about 5 minutes or until the sauce has thickened.

    • 7

      Stir in the onions, lemon juice, tuna, and half the shredded cheddar. Season with salt and pepper to taste.

    • 8

      Add the egg noodles to the boiling water and cook until al dente according to package directions, then drain. Mix the tuna sauce with the cooked noodles and pour into a 9-inch square baking dish.

    • 9

      Top the casserole with the remaining cheddar cheese and the bread crumbs. Bake for 20-30 minutes, until the casserole is bubbling and the topping is golden brown.

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