How to Make The Best Tuna Casserole | The Stay At Home Chef

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Today on The Stay At Home Chef
I’m showing you how to make
Tuna Casserole
Tuna casserole is an American classic
and let me tell you this tuna casserole is the best!
It’s made from scratch and
it is super tasty
You might even be able to win over all of the tuna haters
To start you’ll need to pre-heat your oven
to 400 degrees Fahrenheit and lightly
grease a 9 by 13 pan
Then we’re gonna head on over to the stove cook
12 ounces of egg noodles according to the package directions
That should take somewhere around 7 minutes
Meanwhile we’re gonna go ahead
and put together a sauce
In another saucepan melt 3 tablespoons of butter over medium heat.
Once the butter has melted we’re gonna add in half of a white diced onion
Get that in there and
we’re gonna let that saute for about 5
minutes
Once the onions are soft and translucent we’ll add in
3 cloves of minced garlic
Get that in there along with
3 tablespoons of all-purpose flour
Stir this all together
The flour is going to be our thickening agent for this
Then you’re gonna pour in 2 cups of chicken broth
along with 1 cup of milk
Stir this all together
Bring this to a simmer and cook it until it’s thickened
and then remove it from the heat
Pour your cooked pasta into your prepared 9 by 13 pan
Then we’re gonna take that sauce and add in
two cans of solid white albacore tuna
This is the best tuna to work with
It tastes better and it’s a
lot less fishy so you definitely want to
use this when making a tuna casserole.
Get that all in there with all those
delicious chunks of tuna
and then you’ll also add in 2 cups of frozen peas
Stir it in
Then we’re gonna take this sauce
and pour it directly over our pasta
Just pour it real quick right over the top of
the pasta and then you’re also
gonna add in 2 cups of shredded cheddar cheese
Stir this right in the pan
Last we’re gonna make a breadcrumb
mixture to sprinkle over the top
You’ll need one cup of panko bread crumbs
and you’re gonna toss the panko with
1/4 cup of grated Parmesan cheese
and
3 teaspoons of extra virgin olive oil
You’ll end up with a nice crumbly mixture
and that’s exactly what we’re looking for
Next take this just sprinkle it over the top in a nice even layer
Bake this inthe preheated 400 degree oven
for about 20 to 25 minutes until the top is golden brown
and then you’re ready to eat!
Thanks for watching!
You can find the full written recipe in the video description.
Be sure to subscribe and
check out the rest of my videos
where you can find hundreds of
restaurant-quality recipes you can easily make at home.
See you later!

63 comments

  1. Okay, was literally just wondering what to make for dinner today, and saw this video.  I love that this uses basic staples but still looks so yummy!

  2. The first thing I checked for in the recipe is cream of mushroom, since that is not there I will definitely follow this recipe. Can't wait to try it out. Every single recipe I have tried out so far from your channel has been successful. Going to try out the tuna salad tonight.

  3. Dear I’m gluten allergic so what I do instead of egg noodles ? Can I put macaroni gf same weight ?as in only find shell , elbow , sphagetti in gf

  4. well the thing is, with all that cheese and the peas, and using white tuna, your not tasting the tuna, so this is good recipe for those who hate tuna why make just use chicken lol

  5. AWSOME will try tomorrow. Excited about not having to use mushroom soup for sause!!! One thing I'm still adding my celery lol grew up on it!! Thank you!!!!❤️ Oh sorry had too edit forgot put dill and sage in along with dry vermouth ( cooked in Celery/onions) ok that s it🤘😍

  6. I like everything about this recipe, except that you didn't leave it in long enough. Must brown the top and create a little crust for it to be perfecto!

  7. I love that she says in the first 15 seconds the recipe is made from scratch… then says to follow the package directions LOL

  8. Nice plating. I'm rating my own right now; only way to watch! And I love that no sloppy salty canned soups were incorporated. 😍😍😍

  9. I would add the broth and milk more slowly when making the rue to avoid clumps.

    Edit: and maybe use heavy cream or half and half instead of just milk.

  10. I just made this and it's bland. I also made her lasagna about 2 months ago and THAT is fantastic! But the tuna casserole needs a spice or something. Maybe i needed to make a cream of mushroom-based casserole

  11. You guys,she gave us a basic recipe,but you can season it to your liking and taste it as you're making it because it's not raw.Besides,what'd ya'll want her to do?Cook it for ya,and eat it for ya too?Gees.

  12. Thank you for this recipe. I just made it and it came out great. I made some minor modifications for personal preference:
    I added pepper and cayenne pepper for seasoning
    I used Argo corn starch in lieu of flour
    I used frozen peas and carrots in lieu of just frozen peas
    I added French's Fried Onion Rings with the olive oil/panko/parm cheese mix topping
    Again, a great recipe and thanks again!

  13. Just follow the recipe people. If you want to tweak it after that than do it, but give it a shot as is. I did. Really delicious! Thank you.

  14. I like to sauté my tuna 1st in spices and onions. Jst a touch of Corrianda powder and cumin powder work amazing also. I add peppers and mushrooms.

  15. I like almost everything she puts together and am so glad to find a version that does not used canned soups. My husband wants a tuna casserole for dinner, so this will be helpful. Probably will make a tweak or two but hey…she gave me to start.

  16. Is "mild taste" olive oil ok to use? I'm just learning to cook so I don't know if it would make a difference! Thank you!

  17. Psst…. ummm….. i DONT see a wedding band. Will you marry me and relocate to the Las Vegas area? Hey, it doesn't hurt to ask, right? My name is KONOA

  18. I did add a pinch of Himalayan salt (about 1 Teaspoon) and pepper (about 1 Teaspoon) followed the recipe exactly. WOW, there was a party in everyone's mouth! I will be keeping the recipe for sure. Like another commenter said, no more cream of mushroom soup for me either. Thanks for this. 🙂

  19. This is a great recipe but in the video it looked like more than 2 cups of cheese. Maybe the camera. Great recipe.

  20. I just made this casserole and it was a little dry. I think I may have thickened the sauce a bit too much. Hers was creamy and mine was more like a heavy gravy.

  21. As a retired chef; I have made this many times and it is so delicious! I use the plain chip crumbles that are always left at the bottom of the bag crushing them and adding a little butter to coat. Panko Crumbs are also good as shown here and probably much healthier. Thanks for the video and God bless.

  22. Thanks for this recipe I think the addition of the breadcrumbs is sensational- must admit I’m intrigued by orange coloured cheese have to find out more about it

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