1950s Tuna Casserole Supreme

Name: 1950s Tuna Casserole Supreme (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 8 oz Egg Noodles; 2 cans (5 oz each) Albacore Tuna in Water-drained; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 2 cups Milk; 1 can (10.75 oz) Cream of Mushroom Soup; 1/4 cup Dry Sherry; 1/2 tsp Salt; 1/4 tsp White Pepper; 1 cup Frozen Peas; 1/2 cup Sliced Mushrooms; 1/4 cup Diced Onion; 1/2 cup Panko Breadcrumbs; 1/4 cup Grated Parmesan Cheese; 1 tbsp Chopped Fresh Parsley

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️American

A refined version of the classic, featuring sautéed vegetables, a richer sauce, and a parmesan-herb breadcrumb topping.

8 oz Egg Noodles

2 cans (5 oz each) Albacore Tuna in Water-drained

1/4 cup Butter

1/4 cup All-Purpose Flour

2 cups Milk

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️American

A refined version of the classic, featuring sautéed vegetables, a richer sauce, and a parmesan-herb breadcrumb topping.

#casserole #tuna #comfort food #retro #upgraded

Instructions

Preheat oven to 350°F (175°C).
Cook Noodles according to package directions. Drain and set aside.
In a large skillet, sauté Onion and Mushrooms in 1 tbsp Butter until softened, about 5 minutes.
In a large saucepan, melt remaining Butter over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Stir in Cream of Mushroom Soup, Sherry, Salt, and Pepper. Cook for 2-3 minutes, until thickened.
In a large bowl, combine cooked Noodles, Tuna, Sauce, Peas, and sautéed Vegetables. Mix well.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko Breadcrumbs, Parmesan Cheese, and Parsley. Sprinkle evenly over the top.
Bake for 25-30 minutes, or until bubbly and golden brown.

Ingredients

8 oz 225 g Egg Noodles
2 cans (5 oz each) 283 g Albacore Tuna in Water-drained
1/4 cup 57 g Butter
1/4 cup 30 g All-Purpose Flour
2 cups 473 mL Milk
1 can (10.75 oz) 304 g Cream of Mushroom Soup
1/4 cup 60 mL Dry Sherry
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL White Pepper
1 cup 140 g Frozen Peas
1/2 cup 70 g Sliced Mushrooms
1/4 cup 30 g Diced Onion
1/2 cup 40 g Panko Breadcrumbs
1/4 cup 28 g Grated Parmesan Cheese
1 tbsp 15 mL Chopped Fresh Parsley

Equipment

9x13 inch baking dish
Large saucepan
Large skillet
Large bowl

Instructions

Preheat oven to 350°F (175°C).
Cook Noodles according to package directions. Drain and set aside.
In a large skillet, sauté Onion and Mushrooms in 1 tbsp Butter until softened, about 5 minutes.
In a large saucepan, melt remaining Butter over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Stir in Cream of Mushroom Soup, Sherry, Salt, and Pepper. Cook for 2-3 minutes, until thickened.
In a large bowl, combine cooked Noodles, Tuna, Sauce, Peas, and sautéed Vegetables. Mix well.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko Breadcrumbs, Parmesan Cheese, and Parsley. Sprinkle evenly over the top.
Bake for 25-30 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 400

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1950s Tuna Casserole Supreme

1950s Tuna Casserole Supreme

Ratings & Reviews

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