CHICOPEE, Mass. (Mass Appeal) – If you’re a busy Mom or Dad looking for a quick dish to make for your family, why not make a casserole? Personal Chef Bill Collins from ChefBill.com showed us how to make the perfect tuna noodle casserole.
Tuna Noodle Casserole
Makes approximately 8 servings
- 1 pound of pasta, cooked (penne, egg noodles, etc)
- 8 oz mushrooms, cleaned and sliced
- 4 tablespoons (1/2 stick) butter
- ½ teaspoon garlic powder
- ¼ cup flour
- 3 cups of milk, heated to simmering
- 10 oz frozen spinach, thawed, drained and squeezed dry
- ¾ cup frozen peas, not thawed
- 3 5-oz cans tuna, drained
- 4 scallions, sliced
- ½ teaspoon salt
- 4 dashes Tabasco or other hot sauce
- ¼ cup Parmesan cheese
- ¼ cup bread crumbs
- Preheat the oven to 350°. Spray a 9″ x 13″ pan with Pam and set aside.
- Place the mushrooms in a saucepan over a medium-high heat, and cover. Cook for two minutes, and add ¼ cup of water. Continue cooking, covered, for 3-5 minutes, until the mushrooms are cooked. If they’re dry in the pan, add more water. When cooked, set aside.
- In a small saucepan, over a medium heat, melt the butter. Then add the flour, and whisk until combined. Continue to cook, and stirring occasionally, for 5 minutes. The mixture may turn brown. That’s fine.
- Slowly whisk in the hot milk into the butter and flour mixture. Add the garlic powder, and simmer this for 5 minutes, stirring occasionally. This will thicken a bit while simmering.
- In a large bowl, combine the cooked mushrooms, spinach, peas, tuna and scallions, salt and pepper.
- Add the pasta and hot milk mixture to the tuna. Adjust flavor with salt and pepper as needed.
- Pour the mixture into the prepared pan. Sprinkle the top with Parmesan and breadcrumbs.
- Bake for 15 minutes, or until the mixture is cooked through.