This is an old favorite now. M didn’t like it the first several times I tried this when she was two or three, but now she loves it. I’ve simplified it even further. It’s a great, “What’s for dinner tonight, and I don’t want to go to the store!” It’s also a great meal if you or your little one isn’t drinking milk, but can have dairy. This was a dish I made for the months and months that M wouldn’t drink milk. She’s back to milk, but we still love this dish!
FFD's tuna-noodle-casserole tonight-Yay!
one skillet from scratch tuna-noodle casserole
Author: Katja Rowell, MD
- 1 Tbspn butter
- 1 Tbsn olive oil
- one package (8 -10 ounces) mushrooms (presliced will save time) otherwise clean and slice
- 1 minced onion or 2-3 shallots. (I have diced leeks when it's all I had)
- 2 Tbspns sherry *
- 3 cups egg noodles, any brand, no Yoke OK too...
- 2 cups chicken broth
- 1 cup evaporated milk (not sweetened condensed milk…)
- 1 cup frozen peas
- 1 can or pouch flaked white tuna (recipe calls for 2, we think this is too much tuna…)
- *sherry: I use Sheffield, really cheap. Called-for in lots of Stir-fry sauces. I added this for a bit more depth of flavor. Can leave it out.
- in a 12 inch round skillet, melt butter and olive oil over medium-high heat, cook onions and mushrooms about 5 minutes, add sherry and cook another 5 min or so until mushrooms have released juice and shrunk. Adjust heat as needed. Transfer to a bowl.
- sprinkle noodles in skillet, pour the broth, evaporated milk over, cover and bring to a boil. Simmer about 10 minutes, stir once, watch that it's not too hot that the liquid boils off or scorches.
- Stir in peas, tuna, add mushroom/onion mixture. Heat through a few minutes (if you’re waiting for a spouse to get home from work, or a kid to get back from soccer, it can sit off heat for 10-15 minutes and still be fine. Season with salt and pepper to taste (I've thrown in some left-over cooked broccoli from the night before…)
- (this recipe is originally adapted from America's Test Kitchen. I added the mushrooms, sherry and subbed evaporated milk for cream (it was just too rich for our tastes before.)
Tell me what you think! Any improvements?