i've always had a soft spot for casseroles. growing up, my best friend's mom made this one we referred to as, "chicken with the cheese on top." we would go absolutely bonkers for it. i never got the recipe but beyond the obvious chicken and cheese, it had perfectly-fluffed rice and some sort of cream soup that held it together perfectly. it was cheesy and warm with a soft, creamy center and a crunchy coating. all my favorite elements of taste and texture in one dish.
with the dropping temperatures and busy days ahead, i've decided to try out one new casserole recipe every week. my plan is to make the casserole at night with the intention of eating it for dinner the next night. or at least one night in the near future. this week's casserole is the beloved classic tuna noodle casserole. when i looked up a few recipes i wasn't surprised to find that casseroles consist of very little nutritional value. after i ripped my jeans straight through my buns over the thanksgiving weekend (aka five days of eating nothing but chex mix, donuts and wine) i felt the need (and the breeze!) to at least try to eat a bit better. after all, i want to be able to enjoy all those christmas cookies in a few weeks. in my elastic waist pants, of course.
recipe: tuna noodle casserole
ingredients
1 can tuna, packed in water
7 oz barilla plus noodles
1 cup peas
1/4 cup chopped onion
1 garlic clove, minced
1 cup chopped mushrooms
3 tbsps butter
3 tbsps flour
1/3 cup chicken stock
1/3 cup milk
1 tbsp lemon juice, plus 1 tsp lemon zest
1 cup grated cheese
salt and pepper
method:
cook pasta according to directions
melt butter over medium heat, add flour, whisk to combine to make a roux
add stock to roux, whisking till fully incorporated
add milk to roux, stir till thick and smooth, add salt and pepper to taste, remove from heat
chop mushrooms, onion and garlic
mix cooked pasta, tuna, roux, peas, mushrooms, onions,1/2 cup of cheese and lemon juice and zest
pour mixture into an 8x8 baking pan
if you're baking right away, preheat oven to 350, add another 1/2 cup of cheese on the top
bake for 30 minutes
if making the next day, cover pan and put in fridge
when you make it the next day, let the dish come to room temperature on your counter for a good hour before cooking for 30 minutes at 350.
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