Giving the Classic Tuna Noodle Casserole a Fresh Update
Both the hubby and I HATED Tuna Noodle Casserole growing up. Our moms had the same playbook for making it (I suspect a recipe from the back of one of the products they used in the recipe). Dump two cans of tuna and one can of cream of mushroom soup in with some pasta noodles. Top with crumbled Ritz crackers, bake and serve for a totally lifeless, brown, heavy, DRY, and boring tuna noodle casserole.
It’s taken me years into adulthood to finally try the dish again. Although this time, it has my spin on it. I’ve been able to bring a lightness to a heavy dish and give it life with the pop of green peas.
The Tuna
Using excellent quality tuna is key to making a good Tuna Noodle Casserole. Some canned tuna is barely anything more than cat food that’s been relabeled for humans. I also highly recommend using responsibly caught tuna caught on hook and line, rather than nets. And only using fillets so that you KNOW what you’re getting. That shredded stuff could be any type of fish.
Higher quality tunas cost more but are worth it in both the taste and flavor they bring to the dish. Plus, with fillets you can leave the chunks as big as you like, instead of becoming more a part of the sauce. Personally, I like larger chunks in mine because then you can make the perfect bite with tuna, pasta, and peas.
The Sauce is One of the Biggest Secrets for Making Yummy Tuna Noodle Casserole
Most Tuna Noodle Casseroles are DRY which contributes to the heaviness of the dish. Determined not to make mine heavy or dry, I focused heavily on the bechamel sauce and getting the balance of liquid right. As a result, it looks like A LOT of milk in the recipe, but trust me, after baking, you’ll have a perfectly creamy sauce with the right consistency.
The pasta absorbs as the dish bakes and the oven evaporates some as well. Plus, you’re thickening with a bit of flour at the beginning in your roux. Also, if you not into using cow’s milk, the recipe is good with nut milks as well. I’ve made it often with Almond milk in it (or at least I did before I developed an adult allergy to almonds. Yep, it’s a thing).
Whole milk makes for a richer sauce, but if you’re looking to cut back on fat, using skim works as well.
The Pasta
The traditional Tuna Noodle Casserole uses elbow macaroni. I prefer making the dish feel a bit more elegant by using penne pasta or your favorite shape. While it’s all still pasta, the different shapes hold onto the sauce differently. In the photos, here, I’m using gigli pasta, which means lilies in Italian. The ruffled edges are perfect for grabbing the creamy sauce and looking beautiful in the dish.
The only pasta I recommend staying away from in this dish is the long ones like spaghetti. Elbow does okay but I find the sauce slides right off it (one of the reasons I’ve always thought it’s the wrong pasta shape for mac-n-cheese, as well), but don’t be afraid to mix it up with a different shape. Simply by switching the shape can make a dish so much more fun.
Do make sure you only cook the pasta to al dente. Otherwise, you’ll end up with overcooked, mushy pasta in the dish. By cooking to al dente, the pasta finishes cooking in the oven and absorbs some of the yummy sauce.
Using Frozen Peas is Another Secret to Yummy Tuna Noodle Casserole
I don’t know about you, but olive green isn’t the shade I like my green peas. Nope. I like them GREEN, as the name says they should be. The trick to keeping the peas green in your Tuna Noodle Casserole is by using frozen peas.
I literally take the peas out of the freezer and dump them into the mixture right as I’m stirring it all together to pour into the casserole dish. Then by only baking in the oven long enough to get the breadcrumbs to golden brown gives you perfectly cooked bright green peas in your casserole.
And now, you’ve my secrets to a light and bright Tuna Noodle Casserole. Give it a go and let me know how you like the makeover compared to that back of the can recipe that’s been around since the 1950’s. And if you have any questions, please let me know.
Tuna Noodle Casserole
Ingredients
- 6 oz. penne pasta or your favorite pasta shape cooked al dente and drained
- 2 tbsp olive oil
- ½ cup shallots chopped fine
- 1 clove minced garlic
- ¼ cup all-purpose flour
- 1 8 oz (300 grams) canned tuna filet
- 3 cups milk
- 1 cup frozen green peas
- ⅓ cup roasted red peppers thinly sliced
- ¼ cup fresh parsley chopped
- ½ cup grated Pecorino Romano or use grated Parmesan or Romano
- salt and pepper to taste
Topping
- ¾ cup breadcrumbs or cracker crumbs
- ½ tbsp butter or olive oil
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 450 F or 220 C. Prepare 4 – 6 oz. ramekins or 8" casserole dish by lightly buttering or oiling.
- In a large saucepan, heat the olive oil over medium heat. Add shallots and garlic, cooking until tender.
- Add the flour and cook while stirring constantly for about one minute or until flour is lightly browning.
- Slowly add the milk, whisking into the flour/shallot mixture and bring to a boil.
- Turn down the heat to medium and cook until sauce starts to thicken, stirring occasionally to keep from sticking.
- Fold in the tuna, frozen peas, roasted red pepper, cheese and season with salt and pepper to taste.
- Transfer to your prepared baking dishes and pop into the oven until their golden brown on top and bubbling (don't overcook, this usually takes about 10 to 15 minutes at the most). Serve immediately while hot.
- Makes 6 servings.