Join Date: Mar 2009
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Mother of two spectacular girls, born mid-2010 and late 2012
we call this tuna mornay rather than tuna casserole but i believe they are similar.
1 onion, diced
2 tbs butter
2 tbs flour
1 cup-ish grated cheese (i usually use a cheddar and parmesan)
can of tuna, drained
juice of one lemon or lime (optional)
chopped parsley (optional)
2 cups cooked macaroni (could also use rice, quinoa etc)
crushed weetbix and grated cheese for topping
in a large pot, soften onion in melted butter. stir in flour and cook for a couple of minutes without browning. add milk your prefered way, stirring constantly until you have a sauce about the consistency of pouring cream. add cheese and stir until melted. add lemon juice, parsley and tuna. add pasta/rice. pour into ovenproof dish and top with weetbix and grated cheese. bake 20 mins or until topping golden and crunchy. you can also add extra veges to sauce. corn is nice or broccoli. mushrooms if you like them.
Yes! Here is the recipe I use:
Noodle Casserole (tuna/salmon/chicken...) (adapted from AllRecipes.com)
8 oz noodles
4 T butter
4 T flour
2 t salt
2 C milk
2 C shredded cheese (usually cheddar)
1 can or equiv salmon/tuna/chicken etc
2 C peas (or other veggies if you like, I use frozen veggies and toss them in unthawed. They are still crisp when the casserole is done.)
Crust (if desired - I highly recommend )
3/4 C bread crumbs
2 T melted butter
optional: flax seed, a couple TBS? I think I've used some almond meal before when I didn't have enough bread crumbs. Also good with a little garlic powder/granulated garlic thrown in.
Cook noodles. melt flour, butter and salt. Add milk and cheese to form a creamy sauce. Combine noodles, sauce and peas in pan. Place in baking dish.
Mix crust ingredients together and sprinkle over casserole. Bake at 350 for 30 min.
If you make more than 8 oz of noodles, definitely increase the sauce proportionately. I've often made it with about 12 oz of noodles and it all fits in a 9x13 pan, but totally fills it.
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