Recipe

Snooty Tuna Casserole Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 8 months ago The upgrade! Premium tuna packed in olive oil is paramount. Try Ortiz Bonito del Norte. Prep:30m Cook:30m Servings:4	Greekgirrrl
	snootytunacasserole

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Fans

shirleyoma

greentreef

wolfpackja

jenniferby

sas

hayleesgra

Ingredients

For the casserole:

1 tablespoon olive oil

1 tablespoon unsalted butter

2 celery stalks, small dice (about 2/3 cup)

1 bunch scallions, white and light green parts only, thinly sliced

1 tablespoon minced jalapeño (no seeds or membranes)

1 teaspoon Old Bay Seasoning

2 tablespoons flour

1 3/4 cups milk

1/4 cup sour cream

1 tablespoon Dijon mustard

6 ounces flat egg noodles

3/4 cup coarsely grated aged cheddar cheese (about 3 ounces)

6 ounces high-quality imported tuna packed in oil, drained

For the topping:

1 tablespoon minced parsley leaves

2 tablespoons unsalted butter, at room temperature

1/4 cup coarsely grated aged cheddar cheese (about 1 ounce)

1 cup crushed saltines (about 20 whole crackers)

Directions

For the casserole: Heat the oven to 350°F. Butter an 8-by-8-inch glass baking dish, and bring a large pot of salted water to a boil.

Heat olive oil and butter in a medium saucepan over medium heat. When oil is hot and butter foams, add celery and cook, stirring occasionally, until soft but not browned, about 5 minutes. Stir in scallions and jalapeño, and cook for 3 minutes more.

Add Old Bay Seasoning and flour to vegetable mixture, stirring until flour is well incorporated. Cook for 1 minute, then slowly pour in milk, stirring well to make sure no lumps of flour are left. Bring mixture to a boil, reduce heat to medium low, and simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes. Remove from heat and adjust seasoning with salt and freshly ground black pepper. Stir in sour cream and mustard, and set aside.

Once the water is boiling, add egg noodles and cook until they are slightly tender and still white in the middle, about 3 minutes. Drain.

Stir cheddar and egg noodles into vegetable-and-milk mixture. Flake tuna into mixture, and stir gently. Pour into the prepared baking dish.

For the topping:

Combine parsley, butter, cheddar, and saltine crumbs in a mixing bowl, using your hands to mix well until all butter is incorporated. Sprinkle mixture evenly over casserole. Bake for 20 to 25 minutes or until crackers are golden and casserole is bubbling

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Comments

gramma58 1 year, 8 months ago said:
Hi Greekgirrrl, this sounds great, husband will love this. thanks for posting.

grandmommy 1 year, 8 months ago said:
Sounds like a tuna casserole I could really go for. Never have been extremely keen on the usual canned soup versions but now this I could get excited about. I wonder how this would be with grilled fresh tuna? Thanks I can't wait to try this.

eeks 1 year, 8 months ago said:
Very nice...looks like an upgrade to my tuna casserole...sound great!!

wynnebaer 1 year, 8 months ago said:
The only thing I've ever made that my guy didn't like was a tuna casserole. Bet he'd like this one though...Thanks....:)

shirleyoma 1 year, 8 months ago said:
Sounds sooooooooo good! Love tuna in Olive Oil!
got my 5

bluewaterandsand 1 year, 8 months ago said:
Sounds delicious. I know we will try this recipe.

hayleesgrandma 1 year, 8 months ago said:
This sounds wonderful, thanks for posting.

wolfpackjack 1 year, 8 months ago said:
Sounds delish... great post...dave

sparow64 1 year, 8 months ago said:
Wonderful wonderful! thanks for sharing!

sas 1 year, 4 months ago said:
Oh this sounds good. Only thing I HAVE to sub are the saltines, I put crushed potato chips on top before baking. And a few on my thighs.