Everyone loves a good casserole, right? Well, this recipe forgoes the canned soup version and ramps up the flavors with sauteed mushrooms, fresh peas, and a crunchy sourdough breadcrumb topping.
There is something about this classic dish that feels nostalgic, yet extra special. You can easily substitute rotisserie chicken from the supermarket if you prefer. All the flavors come together to make a deeply satisfying and comforting dish. And it’s not difficult to prepare at all!
HOW TO MAKE GOURMET TUNA CASSEROLE
So, as mentioned, this casserole is not hard to prepare and comes together in stages.
There are many varieties of tuna available at the market, but for this dish, you can certainly use a good-quality canned variety.
But before you get going, let’s make an amazing bread crumb topping in a nice hot skillet with melted butter.
Next, it’s time to make a blonde roux that will be the basis for a light and creamy filling.
Start with a little butter and then add the flour.
The consistency should is close to very wet sand and should be a light blonde color.
CHOOSING THE RIGHT PASTA
We love using an extra-wide egg noodle for this delicious Gourmet Tuna Casserole.
Get some wonderful sweet peas to mix into the fun. We use frozen petite peas and let them thaw under cool running water.
Sauté the mushrooms until soft and they have released their liquid.
Mix it all together in a nice large bowl with a couple of large spoons.
But, in the meantime, you’ve got to make this incredible Gourmet Tuna Salad.
Comfort food at its very best!
Ready to make the best tuna casserole in town? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Gourmet Tuna Casserole
- 9"x13" baking dish
- 4 tbsp unsalted butter plus a little more for preparing the dish
- 1 medium onion chopped
- 8 oz mushrooms sliced
- 1 tbsp thyme fresh, chopped
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- ¼ cup dry white wine
- ¼ cup all-purpose flour
- 1½ cups chicken stock
- 2 cups whole milk
- 1 tsp lemon juice
- Kosher salt and fresh ground black pepper
- 2 6 oz. cans tuna in oil, or water, drained
- 2 cups cheddar cheese shredded
- 8 oz frozen peas thawed
- 12 oz egg noodles dried
- 2 cups bread crumbs fresh sourdough, coarsely chopped from 3 to 4 slices (a food processor works well, remove crusts first)
- 1 tbsp olive oil
- Preheat oven to 375°F.
- Butter a 9x13 baking dish.
- Melt 1½ tablespoons butter in large skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Increase heat to medium-high, and add mushrooms, thyme, and ¼ teaspoon of salt. Cook until mushrooms begin to release some liquid, about 5 minutes.
- Add the soy and Worcestershire sauce and cook for 3 more minutes.
- Add the wine and bring to a boil and cook until reduced, about 2 minutes.
- Remove from heat.
- In a separate saucepan, over medium heat, melt the remaining 2½ tablespoons butter, and then whisk in flour, stirring and cooking the roux until light blonde, about 3 to 4 minutes.
- Carefully add the stock, whisking constantly, then bring to a boil.
- Add milk, and simmer for 5 minutes, stirring occasionally.
- Stir in the mushroom mixture, lemon juice, a ¼ teaspoon of salt and pepper, each.
- Using a fork, flake tuna into the sauce, and gently combine.
- Meanwhile, cook the noodles in salted boiling water until al dente, about 7 - 8 minutes.
- Drain and return noodles to the pot.
- Add the sauce to the noodles, and then add 1 cup of the cheese and all of the peas, stir gently to combine.
- Transfer the mixture to the prepared dish, spreading evenly.
- In a medium bowl, toss together the breadcrumbs with the olive oil and a pinch of salt.
- Add the remaining 1 cup of cheese over the top of the casserole, and then top the cheese with the bread crumbs.
- Bake until topping is crisp and sauce is bubbly, about 40 minutes.
- If desired, finish off under the broiler for about 1 - 2 minutes to brown top (Be careful! Don't burn the topping!).