This is the ultimate in comfort dishes, especially as I was growing up in the Midwest. I prefer the creaminess that comes from making the sauce from scratch, but if you’re short on time, you can make it the old-fashioned way: Swap 2 cans of cream of mushroom soup, thinned with a little water, for the butter, flour, chicken broth, and cream mixture.
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Tuna Noodle Casserole
Equipment
Ingredients
- 1 tablespoon butter
- 1/4 cup all-purpose white flour
- 1 1/4 cup chicken broth
- 1/2 cup heavy cream
- 12 ounces canned tuna, drained
- 8 ounces elbow macaroni
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 6 ounces French fried onions
Instructions
Prep Ahead:
- Cook the macaroni until tender, then drain. When cool to the touch, transfer to a resealable bag or container and store in the fridge for 3-5 days.
- Make the sauce, following steps 3-5. Add the tuna and toss to coat. Once it has cooled to room temperature, transfer the sauce to a resealable container and store in the fridge for 3 days, the freezer for up to a week.
- Mix the panko and parmesan cheese together and store in a resealable bag or container.
Prepare From Prepped:
- If frozen, thaw in the fridge overnight.
- Preheat the oven to 400*F.
- In a 9×13” casserole dish, combine the sauce and tuna mixture with the boiled macaroni until thoroughly mixed.
- Top with the panko and parmesan mixture.
- Add the French Fried onions.
- Bake 10-12 minutes until the topping has begun to brown.
Make From Fresh:
- Heat a large pot of salted water until boiling, then add the elbow macaroni and cook until tender.
- Drain and set aside.
- In a large saute pan over medium heat, melt the butter.
- Add in the flour and stir until smooth. Let cook, stirring often, until the color starts to brown.
- Slowly pour in the chicken broth and cream, stirring often, until all lumps are gone.
- Add the tuna and drained macaroni and toss to coat with the sauce.
- Pour the mixture into a 9×13” casserole dish and preheat the oven to 400*F.
- In a small bowl, combine the panko and parmesan cheese.
- Spread the mixture evenly over the top of the tuna mixture.
- Top evenly with French Fried onions.
- Bake 10-12 minutes or until the topping has begun to brown.
Southwestern Goulash
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