Tuna noodle casserole
Brian Lagerstrom · ♥ 9.3K likes · 276.7K views · 13 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 quarts water
- salt
- 350 g egg noodles
Bring at least four quarts of water to a ripping boil, add a fistful of salt and about 350 g of egg noodles.
- 175 g onion
Dice half a large onion, five or six slices pole to pole, turned 90 degrees and chopped every half inch, for 150 to 200 g in total.
- 175 g mushrooms
Remove the mushroom stems and slice the caps about a quarter inch thick for 175 g.
Cook the noodles just under al dente since they soften further in the bake, drain them and drop them into the largest bowl.
- 15 g minced garlic
- salt
Add the diced onion, 15 g of minced garlic and a strong pinch of salt and stir to sweat them over about medium heat until the onion softens and the garlic is fragrant.
Once the onion moisture has sweat off and the butter is sizzling, add the sliced mushrooms and a little more salt.
Cook about four minutes until the moisture is gone and the mushrooms are frying in the butter rather than simmering.
- 75 g all-purpose flour
Stir in 75 g of all-purpose flour until there are no lumps and cook about a minute until the raw edge is gone and the flour is unified with the fat.
Flour, stock and the creamy sauce base
- 600 g chicken stock
- 25 g better than bouillon roasted chicken base
- 10 g salt
Stir in 600 g of chicken stock so no lumps form as it comes to a boil, then 25 g of roasted chicken base and 10 g of salt, and bring it to a simmer.
- 15 g Dijon mustard
- 150 g heavy cream
- 100 g cream cheese
Add 15 g of Dijon mustard, 150 g of heavy cream and 100 g of cream cheese and stir until the cream cheese melts and the sauce is velvety and smooth.
- 450 g tuna fish
- 200 g frozen peas
Scrape the sauce over the noodles and add 450 g of crumbled tuna.
- 100 g shredded medium sharp cheddar
- 50 g grated Parmesan cheese
- 20 cranks black pepper
- 30–40 g water
Add 200 g of frozen peas, 100 g of shredded medium sharp cheddar, 50 g of grated Parmesan and 20 cranks of black pepper and fold everything together until homogeneous, adding about 30 to 40 g of water to keep it from drying out.
Drop everything into a nine by 13 casserole dish, press it down and spread it out.
Fry about one cup of panko in a very generous amount of olive oil in a 10 inch nonstick pan over medium high 3 to 4 minutes, stirring frequently so it does not burn, then drain it on a paper towel lined plate.
- 1 cup panko bread crumbs
- olive oil
- grated Parmesan cheese
Scatter four to five big sprinkles of the fried panko over the casserole and three to four grips of grated Parmesan behind it.