This traditional comfort food recipe is updated with a twist. We all know it is perfect for feeding large crowds. This recipe is creamy and delicious without the cream of anything soup.
My mothers idea of Tuna Casserole was to make the blue boxed Macaroni and Cheese and add a can of tuna or two from the pantry. I cant imagine how hard it was to feed 6 hungry children on a daily basis. So I guess I would take my shortcuts any way I could.
Years ago I tried that same simple dish on my family and there was almost a revolt. I guess I am not the only one who ate a lot of Tuna Casserole for Lent.
1 tablespoon kosher salt
1/2 pound egg noodles
1 tablespoon olive oil
1/2 onion minced
2 teaspoons soy sauce
1/4 cup white wine
4 tablespoons butter
1/3 cup flour
1 cup vegetable broth
1 cup milk
1 4 oz can Chicken of the Sea Tuna
1/2 pound Italian cheese blend
1/2 sleeve crackers crushed
Preheat oven to 375. Bring a a large stock pot to boil and add kosher salt. Add egg noodles to the boiling water and cook until al dente about 10 minutes.
In a large skillet melt olive oil and add onions. Cook for about 5 minutes or until soft. Add the soy sauce and continue to cook until the liquid is almost evaporated. Add the wine and bring to a boil for another 2-3 minutes. Transfer onions to a small bowl and reserve.
Melt the butter in the skillet add the flour. whisk until the flour forms a paste. Add the broth a bit at a time until it is all incorporated and smooth. Whisk in the milk. Bring to a boil and then simmer whisking occasionally for about 5 minutes.
Stir in the onions, tuna and half the cheese into the milk mixture. Add the noodles and pour into a baking dish. Sprinkle crushed crackers over the top.
Bake for 20-30 minutes or until top is golden brown and bubbly.
Peace be with you,