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wacky mac tuna casserole

(1 rating)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

In all my years, I have never had tuna noodle casserole and truth be known, never had a big desire to even try it. I've been studying tuna noodle casseroles for a couple of weeks now. I changed (slighty) a recipe I found on "Desserts for Two" blog, and combined ingredients that I like to come up with this recipe. Well I've definitely changed my mind about tuna noodle casserole. Adapted from "Desserts for Two" blog http://www.dessertfortwo.com/2012/10/dinner-for-two-tuna-noodle-casserole/

(1 rating)
yield 4 to 6
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For wacky mac tuna casserole

  • SAUCE
  • 3 Tbsp
    butter
  • 3 Tbsp
    all purpose flour
  • 1 1/2 c
    milk
  • 1/2 c
    heavy cream
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/4 tsp
    nutmeg
  • FILLING
  • 1
    (12-oz pkg) wacky mac noodles (sprial) cooked al dente according to directions (can use other pasta if desired)
  • 1 Tbsp
    white truffle oil (or vegetable oil of choice)
  • 1/2 c
    onion, chopped
  • 1 clove
    garlic, minced
  • 1/2 c
    celery, chopped
  • 1/2 c
    fresh mushrooms, chopped
  • 1/2 c
    green peas, frozen (i used green giant), rinsed and thawed
  • 1 c
    cheddar cheese, shredded
  • 2
    (5-oz) cans white water packed tuna, drained
  • 1 tsp
    everglades all purpose seasoning, (or season salt of choice)
  • salt and pepper to taste
  • 1/2 c
    panko bread crumbs
  • 2 Tbsp
    butter, melted

How To Make wacky mac tuna casserole

  • 1
    Preheat the oven to 350. Grease 9 x 9 baking dish.
  • 2
    Make sauce first; melt 3 tablespoons of butter over medium heat in a saucepan. Whisk in the flour slowly and cook for 1-2 minutes while constantly stirring. Next, slowly pour in the milk and cream while whisking. Continue to cook over low heat until mixture thickens and comes to a bubble. Add salt, pepper and nutmeg; stir and set aside.
  • 3
    Meanwhile, boil the pasta in plenty of salted water until al dente. Drain and set aside.
  • 4
    In a large skillet, heat the oil over medium heat. Once hot, add the diced onion, garlic, mushrooms and celery. Saute while stirring occasionally for about 8-10 minutes, until the vegetables are tender. Add the peas, salt, pepper, everglade seasoning and drained tuna and remove from heat.
  • 5
    In a large bowl, combine the sauce, filling, cheese and noodles. Stir well to combine, then spoon into baking dish. Sprinkle the breadcrumbs on top, drizzle with the melted butter and bake for 30 minutes, or until bubbling. NOTE: I added a little salt and pepper to bread crumbs.
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