Old Timey Tuna Casserole
The classic "struggle meal" that's really very delicious! Egg noodles, a creamy sauce, a not-fishy addition of canned tuna, frozen peas, cheddar cheese and panko crumbs make this a dish my family asks for again and again. This recipe makes a large pan, but you can freeze several pans of this. I recommend using a large electric skillet to make the bechamel (white) sauce.
Ingredients
- 1/2 cup butter
- 1/2 cup flour
- 8 cups whole milk you can use skim milk and even powdered milk
- 2 Tablespoons onion powder
- 1 1/2 teaspoon garlic powder
- 1 1/2 tablespoons salt (to taste)
- 1 1/2 teaspoons black pepper
- 2 12 oz cans tuna fish drained
- 14 oz frozen peas
- 2 12 oz bags egg noodles, boiled and drained
- 2-4 cups grated cheddar cheese or whatever cheese you have
- 1 cup panko crumbs you can also use crushed saltines or crushed cornflakes
Instructions
- Melt the butter in a skillet. Add the flour and stir to make a roux (a thick paste - about the consistency of toothpaste). Add the milk and stir until the paste has dispersed into the milk, let it thicken for a bit over medium heat.
- Add the seasonings, the tuna and the peas. Add the boiled and drained egg noodles.
- Put all the noodle mixture into a casserole dish. Cover with cheese and bread crumbs. Cover with foil that has been oiled on the bottom so the cheese won't stick. You can freeze the casserole for up to three months, or bake it right away at 325 degrees F for 30-40 minutes, uncover and bake for 10 more minutes to crisp the top. From the freezer, defrost for up to six hours on the counter, then bake as directed.
Tried this recipe?Let us know how it was!