Grown Up Tuna Noodle Casserole

While I was growing up, we would have tuna noodle casserole (TNC) only when my Dad was out of town on business. One of the main ingredients in the recipe was canned tuna. My Dad detested tuna in a can 35 years ago, and he still detests it to this day.

When I began making TNC for my own family, I realized why my Mom would make it for us. It was a hearty, inexpensive meal that could be whipped up in a matter of minutes. She even made us the fancy version with crushed potato chips on top. I liked TNC night when I was a little kid. But tonight, I felt it was time to update the recipe. Introducing Grown Up Tuna Noodle Casserole.

The sauce in the original recipe is basically a can of cream of mushroom soup mixed with some milk. My new recipe has a white wine-based sauce with loads of fresh mushrooms and onions. A handful of chopped parsley also brightens up the sauce. I kept some of the original ingredients - canned tuna (sorry Dad) and frozen peas. Some of the canned tunas are actually very good, and I like frozen peas.

My Oldest was overjoyed when I informed her we were having TNC for dinner tonight. "Put in lots and lots of peas, please," she said. It is the least I can do to make her happy. My Middle One and I also enjoyed the lightened up tasting version of TNC.

My Dad is coming for a visit next month. Maybe I can get him to try my Grown Up Tuna Noodle Casserole. And maybe I'll win the lottery.




Grown Up Tuna Noodle Casserole


serves 5

8 ounces of wide egg noodles, cooked and drained
3 tablespoons of butter
1 1/2 cups onion, diced
3 cups mushrooms, sliced
3 garlic cloves, minced
1/4 cup white wine
3 tablespoons flour
1 cup clam juice
1/2 cup milk
1/2 cup half and half
2 cups frozen peas
3 tablespoons fresh parsley, chopped
salt and pepper to taste
2 cans of albacore tuna packed in water, drained

Heat a large saute pan to medium high and melt the butter. Add the onions and mushrooms and cook for 8 - 10 minutes or until softened but not browned. Add the garlic and cook an additional minute. Add the wine and cook until it is reduced by half.

Sprinkle the flour over the onion-mushroom mixture and stir to combine with a large spoon. Cook for about 1 minute. Stir in the clam juice and cook for 3 - 5 minutes or until mixture thickens. Stir in the milk and half and half. Cook for an additional 2 - 3 minutes. Add the peas and parsley and season to taste with salt and pepper. Gently stir in the tuna.

In a large bowl, toss the tuna sauce with the noodles. Serve in shallow bowls sprinkled with a little more parsley.

Note - this dish can be made ahead and reheated at dinner time.