Mom's Famous Tuna Casserole

 

Mother's day was Sunday, and what better way to honor mom than by taking one of her time honored recipes and posting it here? Tuna noodle casserole is a classic Mom dish, and this recipe is one that Bryan's mom made pretty frequently back in the day. It's simple, creamy, and delicious. It'll warm you up and give you that home cooked comfort food feeling.

Making the Dish

What You'll Need
2 cans solid white tuna in water
1/2 onion, diced
2 carrots, chopped
2 cloves garlic, minced
1 pint mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
1 tbsp fresh thyme
2 tsp flour
1 cup half and half or whole milk
1 cup peas
1/2 cup grated pecorino romano
1 lb egg noodles
salt and pepper

Preheat the oven to 375 degrees.

In a large pot, heat up the olive oil and butter until the butter has melted. Then, add in the garlic, onion, carrot and mushroom, and cook through, stirring occasionally. The mushroom will exude its liquid and the liquid will evaporate.

When the mushrooms, onions, and carrots are soft, add in the two teaspoons of flour and stir together to incorporate. It'll be a little clumpy, and in this state, you'll want to let it cook for a few minutes over the heat. It'll give the dish a nice toasty flavor.

Finally, add in the milk, and bring everything to a nice bubble. Add in the thyme, peas, and pecorino romano, and stir everything together, and let simmer, stirring constantly. At this point, drain the liquid from the tuna cans and drop the tuna right into the sauce. Continue to stir.

While the cream sauce is simmering, cook up the egg noodles, and once complete, drain. Add the egg noodles to the cream sauce mixture and stir together.
















Add the whole mixture into a baking dish, top with more grated pecorino romano, and pop in the oven for 10 minutes or until the top is nice and brown and bubbly. Remove, and dig in!

One year ago: Tacuba style chicken enchiladas