Mary Berg’s Elevated Tuna Casserole Reinvention is a unique and delicious take on the classic tuna casserole. This recipe adds some special touches that elevate the dish to new heights. Here’s how to make it:
– 1 lb (450 g) pasta
– 1/4 cup (60 mL) unsalted butter
– 1 onion, diced
– 3 garlic cloves, minced
– 1/4 cup (60 mL) all-purpose flour
– 2 cups (500 mL) chicken or vegetable broth
– 2 cups (500 mL) milk
– 1 tsp (5 mL) Dijon mustard
– 1/2 tsp (2.5 mL) salt
– 1/4 tsp (1.25 mL) black pepper
– 2 cans (12 oz each) tuna, drained and flaked
– 1 cup (250 mL) frozen peas
– 1 cup (250 mL) grated cheddar cheese
– 1/4 cup (60 mL) chopped fresh parsley
1. Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook the pasta according to package directions until al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
4. Add the flour and stir to combine. Cook for a minute or two, stirring constantly.
5. Slowly whisk in the broth and milk until the mixture is smooth.
6. Add the Dijon mustard, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the sauce is thickened.
7. Add the tuna, peas, cheddar cheese, and parsley to the sauce and stir to combine.
8. Add the cooked pasta to the sauce and stir until well coated.
9. Transfer the mixture to the prepared baking dish and bake for 25-30 minutes, or until bubbly and golden.
10. Let the casserole cool for 5-10 minutes before serving.
– Cook the pasta, then make a sauce with butter, onion, garlic, flour, broth, and milk.
– Add Dijon mustard, salt, and black pepper to the sauce.
– Add tuna, peas, cheddar cheese, and parsley to the sauce.
– Add cooked pasta to the sauce and stir well.
– Transfer to a baking dish and bake until bubbly and golden.
– Let cool before serving.