Okay, so many people joke about tuna noodle casserole but in our house, it is a favorite weeknight dinner. One of the reasons it is a favorite is because it is easy to prepare. Another reason it is a favorite is because it is tasty and filling and has all the ingredients for a balanced meal all in one casserole dish! There are surely many ways people prepare this dish but the recipe I have is one that I have added to and subtracted from over the years to make it completely mine. It is the perfect combination of flavor and nutrition to feed my family!
Here’s how I make it:
Ingredients:
1 box (16 oz) of pasta, any shape
2 tablespoons of flour
2 tablespoons of butter
1 ½ cups milk
4 oz cheddar cheese
2 oz Parmesan cheese
1 tsp onion powder
Dash of salt
Dash of pepper
1 cup sour cream
2 cups mixed vegetables
2 cans tuna (prefer solid white)
Procedure:
1. Preheat the oven to 350. Grease a casserole dish. Cooking spray works well for this.
2. Cook and drain pasta according to the directions on the box. Pour drained pasta into the casserole dish and set aside.
3. Melt the butter in a saucepan. Add the flour to the melted butter and stir to make a paste. Add milk very slowly to the paste and stir constantly. Cook over medium heat for about 10 minutes, continuing to stir constantly. Do not let the milk boil or scorch.
4. Add the cheeses, onion powder, salt and pepper and stir until all cheese is totally melted. Let sit while you do the next step.
5. Flake tuna on top of the pasta.
6. Add the mixed vegetables. Frozen is fine.
7. Pour the cream sauce over the pasta, tuna and vegetables and combine ingredients thoroughly. Add sour cream and mix until it is totally incorporated.
8. Bake the casserole in 350 for about 45 minutes or until it is bubbly.
HINTS:
1. Serve this with a tossed green salad and garlic toast if desired or else it really is a complete dish in itself (it has something from each food group!)
2. Double the recipe and make 2 casseroles. It freezes really well and you can just heat it up (from frozen, bake for one hour) one night when you do not have time to prepare a meal.
3. Use frozen mixed vegetable medly (corn, peas, green beans, carrots, and lima beans). You can add the vegetables still frozen to the warm pasta with the warm sauce. Once cooked in the oven, the vegetables will defrost and cook.
4. Vary the shapes of pasta that are used. Bowties, rotini, and ziti are my favorites for this casserole.
5. Prepare this casserole the night before but don’t bake it. Pop it in the oven for 45 minutes when you get home from work for a simple weeknight dinner.
