Chef Johns Tuna Noodle Casserole Food

CHEF JOHN'S TURKEY NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
• Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
• Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
• Stir in pepperjack cheese until cheese is melted and incorporated.
• Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly with the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.

CHEF JOHN'S TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
• Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
• Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
• Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
• Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
• Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.

TUNA NOODLE CASSEROLE

Steps:

• Pre-heat oven to 375 degrees F.
• Cook noodles according to package.
• Drain well and set aside.
• Saute onions and celery in oil until tender.
• Put all ingredients into a large bowl and mix well. *Note: be sure to break up tuna well.
• Transfer into a lightly greased 2 quart baking dish.
• Sprinkle with additional cheese if desired.
• Cover and bake for 45 minutes.

SANDY D'AMATO'S TUNA NOODLE CASSEROLE

Steps:

• Cook noodles, then drain and cool. Set aside.
• Place medium sauce pot over medium heat. Add butter and, when melted, add onion and celery. Sweat 4 minutes.
• Add flour and cook, stirring, 1 to 2 minutes - do not brown.
• Add bay leaf, dry mustard, milk and shipping cream and bring to a boil while whipping.
• Add Worcestershire sauce, salt pepper, and hot pepper sauce and simmer 2 minutes.
• Add the grainy mustard, peas and cheese and remove from heat. Set aside.
• Preheat oven to 350°F.
• Toss reserved noodles with tuna.
• Add lemon juice, dill, olives and the reserved sauce.
• Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with topping. Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.
• TOPPING: Combine all ingredients and mix well.