Tuna Noodle Casserole: Mommie Cooks | Made by Meaghan Moineau
Title: “Tuna Noodle Casserole: A Warm Hug from Mommie’s Kitchen”Description: Dive into the heartwarming world of comfort food with our Tuna Noodle Casserole recipe. This nostalgic dish, straight from Mommie’s kitchen, combines simplicity with heartwarming flavors, making it the perfect main dish for family gatherings. Easy to prepare and packed with wholesome ingredients, this casserole is sure to become a beloved staple at your dining table.
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The Timeless Comfort of Tuna Noodle Casserole
In the hustle and bustle of modern life, there’s something profoundly comforting about a dish that takes you back to the warmth of your childhood. For me, Tuna Noodle Casserole is more than just a meal; it's a cherished memory that evokes the love and care of my mother’s kitchen.
A Walk Down Memory Lane
Growing up, Sunday afternoons were always special. The whole family would gather around the kitchen table, the air filled with laughter and the enticing aroma of my mom’s Tuna Noodle Casserole baking in the oven. I can vividly recall sneaking into the kitchen, drawn by the irresistible smell of cheese melting over the bubbling casserole, and the sight of my mom expertly crafting her signature dish.
She would always tell us the story of how she learned the recipe from her own mother, a tradition passed down through generations, each adding their own little twist. For her, it was the splash of sherry that set her version apart, adding a subtle depth of flavor that made every mouthful a delight.
Recipe: Tuna Noodle Casserole
Ingredients:
- 5 tablespoons butter, divided
- 1 clove garlic, minced
- 1 onion, chopped
- 2 celery sticks, diced
- 1 can mushrooms, drained
- 1 can peas, drained
- 2 cans tuna, drained
- 1/4 cup flour
- 1 cup milk
- 1/2 cup chicken broth
- 1/4 cup sherry
- 1 jar pimientos, drained
- Salt and pepper to taste
- 12 oz cooked egg noodles
- 1 cup cheese, grated
- 1 cup bread crumbs
- Fresh parsley, chopped
Instructions:
1. Start with the Veggies: Melt 1 tablespoon of butter in a pan over medium heat. Add garlic, onion, celery, mushrooms, and a pinch of salt and pepper. Cook for 3 to 4 minutes until the veggies are tender.
2. Make the Roux: Remove the veggies from the pan. Lower the heat to medium-low, then melt the remaining 4 tablespoons of butter. Stir in 1/4 cup of flour to form a roux.
3. Create the Sauce: Gradually add milk, sherry, and chicken broth to the roux, whisking continuously. Bring to a boil, then reduce heat and simmer until the sauce thickens.
4. Mix Together: Return the veggies to the pan and add tuna, peas, and pimientos. Stir in the cooked noodles until everything is well combined.
5. Assemble the Casserole: Pour the mixture into an oven-safe dish. Top with bread crumbs and cheese, and sprinkle with parsley.
6. Bake: Preheat your oven to 350°F (175°C) and bake for 20 minutes or until the cheese is golden and bubbling.
Difficulty Rating: 4/10
This comforting main dish is relatively easy to prepare, making it an ideal choice for both novice cooks and seasoned chefs seeking a taste of nostalgia.
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As I share this recipe with my own children, I find joy in knowing that they, too, will carry forward this delicious tradition. The warmth and love my mother infused into her cooking are what I strive to pass down, one casserole at a time.
So, gather your loved ones, savor each bite, and let this Tuna Noodle Casserole be your family’s new favorite comfort meal. Enjoy the stories, the laughter, and the love that comes with every serving.