Updated Tuna Casserole I Food

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
• Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
• Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
• Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

TUNA CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Cook the fusilli in well-salted water until al dente and drain.
• Combine the onions and celery with 2 tablespoons of water and microwave about 7 minutes, until the vegetables are soft.
• In a large bowl, combine the tuna, horseradish, mushrooms, condensed soup, garlic powder and the onions and celery. Add the pasta and black pepper to taste and mix thoroughly. Pour into a 1 1/2-quart casserole. Top with the grated Cheddar, and then the chips.
• Bake for 35 to 40 minutes, until the contents are bubbling and the chips are golden brown.

SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI

Steps:

• Aioli
• Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
• Casserole
• Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
• Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
• Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
• Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
• Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
• Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.