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recipe: FFD’s tuna-noodle-casserole tonight-Yay!

Posted by on Mar 28, 2011 in Blog Posts | 5 comments

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!
 
Prep time
Cook time
Total time
 
one skillet from scratch tuna-noodle casserole
Author:
Serves: 6-8
Ingredients
  • 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.
Instructions
  1. 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.
  2. 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.
  3. 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…)
  4. (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?

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5 Comments

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  1. Eselle

    Thanks for the tuna casserole recipe. I can see how you could morph this with other things like left over chicken or ham. I would never have thought to add sherry to the recipe even though I love to cook with it. Also I will try the evaporated milk as a cream substitute in this and other recipes. I’m with you that cream is a bit rich for my taste for most everyday dishes. I’ve never cooked with evaporated milk, so you have opened up a new vista for me. :)

    • katja

      Oh, I am so glad!!!I love a splash of sherry or vermouth, often with the onions in a recipe, cook it down a little… LOVE cooking with evaporated milk! I use evap whole milk bc I use it in my coffee, but you can try skim too. Let me know! I used to post WAY more recipes than I do now, take a look through the archives, and I’ll try and get back to it. I’ve made some new ones recently that I really like!

  2. Jean

    This sounds fabulous. I’ve printed off the recipe and am looking forward to trying it next week. Casserole for lazy people? Yay!

  3. Ines

    Thank you, Katja. I will try this recipe tonight or tomorrow night. I will just probably add a nice slice of warm homemade bread!

  4. Restless Native

    What? No baking? Awesome! I’ve been boiling noodles in water first and then baking. This is much quicker.

    We also make this with leftover chicken and a bit of Swiss or Gruyere. Yum.

Trackbacks/Pingbacks

  1. making “family-style” work, and two tried-and-true one-skillet recipes « Family Feeding Dynamics Family Feeding Dynamics - [...] hotplate so you don’t damage your table.) Try out one dish meals. (See my faves: lasagna, and tuna casserole) …