Ah leftovers, always a wonderful source of inspiration and creativity.
It started with a leftover piece of ahi tuna steak.
And ended up with a creamy, crispy, and my first ever tuna noodle casserole.
I’ve been interested in trying tuna casserole ever since I fell in love with fish, which wasn’t very long ago. But Matt always rolled his eyes when I brought it up since he doesn’t like canned tuna. So that’s why now that I finally have a leftover piece of tuna, I got to make tuna casserole!
Now this is definitely not you’re average tuna noodle casserole, much much more simplified. My philosophy in cooking tends to use whatever I have around.
So in reality, it’s more of a tuna casserole/mac and cheese hybrid. Usually there’s peas involved and mushrooms either fresh or in canned soup form. But I didn’t want to bother with going to the store to get either. Instead I made a bechamel sauce, added some onions and cheese, and threw in some green onions and tuna.
The topping is really great. By just mixing in olive oil into the breadcrumbs, they become wonderfully crispy and browned in the oven.
Oh and to reheat, just add a little bit of milk to restore it’s creaminess and pop back in the oven at 350F until warm.
Tuna Noodle Casserole
1/2lb dry noodles
half of an onion
3 tbsp flour
1/2 cup milk
salt and pepper
1 cup cheese
1/2 cup cooked tuna (or 1 can of tuna)
1/2 cup bread crumbs
2 tbsp olive oil
1. Boil the pasta. Drain, then set aside in a large bowl.
2. Add butter to the pot. Once melted, add the onions. Cook for about 3 minutes, then add the garlic. Once the onions are transluscent, remove and set aside.
3. Add 1tbsp butter. Once melted, add the flour. Whisk for about two minutes then add milk and whisk. Once to desired consistency add onions.
4. Pour the bechamel mixture into the bowl with the pasta. Then add the tuna, green onions, and half of the shredded cheese. Fold together.
5. Butter a casserole dish and pour the mixture in. Top with the rest of the cheese.
6. In a small bowl combine the breadcrumbs, garlic powder, and olive oil. Then spread evenly over the casserole.
7. Then bake at 350F for 35 minutes until browned and bubbly.
How do you feel about canned tuna?
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