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This traditional comfort food recipe is updated with a twist. We all know it is perfect for feeding large crowds. This recipe is creamy and delicious without the cream of anything soup.

Tuna Casserole

1 tablespoon kosher salt
1/2 pound egg noodles
1 tablespoon olive oil
1/2 onion minced
2 teaspoons soy sauce
1/4 cup white wine
4 tablespoons butter
1/3 cup flour
1 cup vegetable broth
1 cup milk
1 4 oz can tuna
1/2 pound Italian cheese blend
1/2 sleeve crackers, crushed

Preheat oven to 375. Bring a a large stock pot to boil and add kosher salt. Add egg noodles to the boiling water and cook until al dente about 10 minutes.
In a large skillet melt olive oil and add onions. Cook for about 5 minutes or until soft. Add the soy sauce and continue to cook until the liquid is almost evaporated. Add the wine and bring to a boil for another 2-3 minutes. Transfer onions to a small bowl and reserve.
Melt the butter in the skillet add the flour. Whisk until the flour forms a paste. Add the broth a bit at a time until it is all incorporated and smooth. Whisk in the milk. Bring to a boil and then simmer, whisking occasionally, for about 5 minutes.
Stir in the onions, tuna and half the cheese into the milk mixture. Add the noodles and pour into a baking dish. Sprinkle crushed crackers over the top.
Bake for 20-30 minutes or until top is golden brown and bubbly.

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Tuna Casserole 8

Copyright 2015 Veronica Gantley. 
Image: Canva Pro