My mission: To create a fantastic Tuna Noodle Casserole that involves no canned soup and will put all other versions to shame. It's not much to look at, but let me tell you...It is amazing.
People often comment to Michael and I about how on earth we don't weigh 500 pounds, considering the fact that food is such a huge part of our life. The answer to that question is somewhat complicated but extremely simple at the same time. We don't "diet". We eat real, fresh, homemade food whenever possible. We make conscious decisions to avoid excessive amounts of unnecessary sodium, chemicals, and other foodstuffs. We don't snack much. We eat whatever we want, for the most part, but do so in moderation. Part of that includes no canned soup. It's just a personal choice that makes my meals a little bit healthier and a lot more delicious.
What does that have to do with this recipe? Well, nothing really, other than the fact that I loved Tuna Noodle Casserole as a kid, and have great memories enjoying the M.R.E. version while backpacking with my dad and brother. The M.R.E. version was literally engineered to last for an indefinite amount of time in the most hazardous conditions imaginable. My homemade version tastes so much better and requires no canned soup or engineered ingredients. It's not very pretty to look at, but Michael says it is in his top 20 meals of all time. The man knows his food, and his endorsement should serve as your encouragement to make this for dinner very soon.
Tuna Noodle Casserole
- Total Time: 1 hour
- Yield: Serves 4
Ingredients
- 3 tablespooons unsalted butter
- 1 medium onion, chopped
- 1 stalk celery, chopped
- ¼ cup flour
- 2 cups milk
- 10 drops hot sauce
- One 11-ounce pouch Chunk Light Tuna in Water
- ½ cup frozen peas
- 8 ounces homestyle wide noodles
Instructions
- Preheat oven to 375 degrees F.
- Bring a pot of water to a boil.
- In a large skillet, melt butter over medium heat. Add onion and celery, and saute until soft but not browned. Sprinkle with flour and cook, stirring constantly, for 2 minutes. Slowly pour in milk, stirring constantly, until combined.
- Season with salt and pepper. Add hot sauce and continue cooking until sauce has thickened.
- Meanwhile, cook the pasta until al dente.
- Add tuna and peas to the sauce, followed by the drained cooked pasta. Taste and adjust seasonings as needed.
- Transfer to a buttered baking dish and cover with foil. Bake for 15 minutes, then remove foil and bake 15 more minutes or until lightly browned.
- Serve immediately.
Abbi
Is canned soup a common ingredient in American cooking?
Mandy
Yes and no. It is common in retro (1950's era) casseroles, which Tuna Noodle Casserole is sort of in that genre. In the U.S. at that time, microwaves were growing in popularity, and housewives were turning to quicker methods of cooking, which unfortunately involved quite a lot of canned soup casseroles and odd Jello/marshmallow creations. There are quite a few recipes that involve cream of mushroom or cream of chicken soup. I personally prefer to have more control over the flavors and sodium content than what a sauce involving canned soup allows. Those recipes are nostalgic for a lot of Americans, myself included, but they're so much better when made with real ingredients! Nowadays, America as a whole is really good about honoring fresh and local ingredients and from-scratch cooking and baking. Farmers Markets are all over the place and great ingredients are more accessible than ever.
Valerie wright
I can't wait to try some of these recipes they look very appetizing
Mandy
Thank you so much!