Tuna Noodle Casserole
Recently it was reported in a local newspaper that one of the most Googled recipes of late was Tuna Noodle Casserole. The writer was seeking to link the downward spiraling economic times to a resurgence in comfort foods, ala Tuna Noodle Casserole. This classic dinner of the 1950's is much maligned for its fat, salt, and processed food content, so I will offer two recipes which use our very flavorful and healthy canned albacore. One recipe is my gold standard for crew food, and a family favorite. The other is a locovore recipe where the ingredients are found within 100 miles or close to that of Lopez Island, WA. where we are currently living. I'll give the first recipe in this blog posting and the Locovore recipe in a subsequent post.Papa George Tuna Noodle Casserole
Large version: Halve the ingredients for smaller version
2- 6 oz cans of Papa George Gourmet Albacore
2- 8 oz cans of Cream of Mushroom Soup
2- 12 oz cans of Non-fat or low-fat Evaporated milk
1/2- cup dry sherry
1/2- cup minced onion
2- cloves garlic, minced
1- Tbsp parsley-dry or double that if fresh
2- tsp dill-dry or double that if fresh
1- tsp salt
1/4- tsp white pepper
12 oz bag of noodles, medium or wide....cooked
3- cups Panko crumbs
1/3- cup melted butter or marjerine
1. Cook noodles and drain when al dente.
2. Saute onion in butter or oil ( 2 tsp or so) in a deep sauce pan until onions are translucent and sweet, add garlic part way through. Med-low heat.
3. Add soup, milk, sherry, herbs, and spices. Stir and warm.
4. Add chunks of Papa George canned albacore. Some folks add the water in the can too for more flavor.
5. Lightly grease a casserole dish or 9 X 12 baking pan.
6. Spread noodles in casserole dish, and pour tuna soup mixture over all. Gently move the mixture around to mix.
7. Cover with Panko crumbs mixed with melted butter.
8. Bake covered with foil for 35 minutes. Uncover for 15 minutes or until crumbs are golden. Let sit for 10-15 minutes before serving. 350 degree oven.