Hear me out, tuna casserole is delicious and this recipe takes a mom approved classic and elevates it just a little more for a savory, cheesy, cold weather meal.
Not your mom’s tuna casserole
PrintPrep30 minutes Cook Time30 minutes Yield1 9×10 casserole dish
- 1 bag egg noodles
- 1 tbsp butter
- 3 cups shredded cheddar and mozzarella cheese
- 1 cup ricotta cheese
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- ¼ cup dry white wine
- 1 tin oil free tuna Add an additional tin if you prefer extra tuna-y
- 3 cups frozen peas
- ½ cup panko bread crumbs
- 1 tin anchovies in olive oil
- 3 green onions, diced
- Red pepper
- Olive oil To drizzle
- Fresh parsley
- Bring large pot of salted water to boil for noodles.
- Heat butter in pan over medium heat. Add garlic to pan and sauté for 30 seconds. Add onion and sauté until translucent. Bring to a high heat and add wine. Cook till most of the wine is evaporated and remove from heat.
- Cook noodles for 8 minutes in boiling water, you want them to be slightly undercooked. Reserve some of the cooking liquid (about ¼ to ½ a cup).
- Add noodles to a 9×10 baking dish. Toss in olive oil to prevent sticking. Add salt, pepper and red pepper flakes to taste. Add frozen peas.
- Drain water from tuna and add to noodles along with the ricotta cheese. Add onion, garlic and reserved liquid. Toss together to create a creamy texture. More liquid may be needed.
- Add shredded cheese and combine.
- Cover top with bread crumbs and green onion. Add anchovies.
- Bake covered in a 425 pre-heated oven for 30 minutes, or until cheese melts.
- Remove from oven and sprinkle top with chopped parsley.
It’s extremely important that you use tuna that has not been packed in oil but in water. This prevents a very oily taste and slimy mouthfeel to your casserole.