Keep the can of tuna but ditch the boxed mix -- it’s possible to make tuna casserole at home that brings back all those warm and fuzzy childhood memories without any of the processed preservatives. Start a new set of nostalgic traditions with your family!
Ingredients:
- 5 tablespoons butter, divided
- 1 cup milk
- 1/2 white or yellow onion
- 1 teaspoon lemon juice
- 2 teaspoons soy sauce
- 1 can tuna, drained
- 1/4 cup white wine
- 1/2 pound cheddar cheese, shredded
- 1/4 cup flour
- 1/2 pound egg noodles
- 1 cup chicken broth
- 1 cup panko bread crumbs
Yield: 4 Servings
Directions:
- Preheat the oven to 375°. Bring a 4-quart stockpot of water to a boil and add 1 tablespoon kosher salt
- In a large skillet or 3-quart saute pan, melt 1 tablespoon butter over medium-low heat. Add the onion and stir in a pinch of salt. Cook for about 5 minutes, stirring occasionally, until softened.
- Raise the heat to medium-high and add the soy sauce. Continue to cook, stirring, until the liquid in the pan is nearly evaporated. Add the white wine and bring to a boil, stirring occasionally, for about 2-3 minutes until the liquid is evaporated once again.
- Transfer the onions to a bowl and reserve.
- Melt the remaining 4 tablespoons butter in the skillet over medium-low heat and whisk in the flour. A clumpy paste will form. Add the broth a splash at a time, stopping to whisk and incorporate until the paste turns from clumpy to smooth, and eventually thins out into a sauce.
- Whisk in the milk, bring to a boil, and then reduce to a simmer, whisking occasionally, for about 5 minutes or until the sauce has thickened.
- Stir in the onions, lemon juice, tuna, and half the shredded cheddar. Season with salt and pepper to taste.
- Add the egg noodles to the boiling water and cook until al dente according to package directions, then drain. Mix the tuna sauce with the cooked noodles and pour into a 9-inch square baking dish.
- Top the casserole with the remaining cheddar cheese and the bread crumbs. Bake for 20-30 minutes, until the casserole is bubbling and the topping is golden brown.
This recipe originally appeared on iVillage.