Can-free Tuna Casserole
A few months ago I shared my absolutely delicious recipe for Sour Cream Chicken Enchiladas that are made without the dreaded “can-a-soup”. Trust me, make it once, and you’ll never go back.
Now here’s another can-free recipe, this time for a regularly-mocked standby dinner. Tuna Noodle Casserole. It doesn’t take any more time than the canny recipe, you can make the sauce in the time it takes to bring the water to a boil and cook the noodles. OK, it’s not totally can-free unless you make your own chicken broth, but at least it’s “can-a-soup”-free.
And it’s good.
Really, really good.
Can-free Tuna Noodle Casserole
1 pkg egg noodles
2 T Butter
2 T oil
1/2 onion, chopped
mushrooms, sliced (quantity depends on how much you like mushrooms)
1/2 c flour
Salt & Pepper
2 c chicken broth
1/2 c cream
1 T Worcestershire sauce
2 cans tuna (I like the tuna in oil…it just tastes better)
3 oz cheddar cheese, cubed + 1 oz, grated
frozen green peas (again, quantity depends on how much you like peas – substitute a different veggie if you don’t like ‘em at all)
leftover potato chips or bread crumbs
Cook egg noodles as directed on package.
Melt oil & butter together. Saute onion & mushroom until onions are translucent and mushrooms are golden brown. Season with salt & pepper. Mix in flour. Add chicken broth. Cook, stirring often until thickened. Add cream and Worcestershire sauce. Cook until thickened again.
Mix together drained noodles, sauce, tuna, peas and cubed cheddar. Put into a casserole dish. Top with grated cheddar mixed with potato chips or bread crumbs.
Bake at 375 until cheese is melted and casserole is hot.
Enjoy!
Recipes | greengrassliving | 
April 6, 2009 12:09 pm
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