Do you ever do a little cleaning of your kitchen cupboards and find something in the back you totally forgot you had and really aren’t sure what to do with?
I do it all the time and I hate wasting food so I need to be pretty creative. A while ago I found a bag of goldfish crackers. My kids love them but this bag was a little salty so I put it in the cupboard and well that’s where it stayed. Until I needed a topping for my tuna casserole recipe.
I’ll be honest this is not a recipe I ever thought I would be working on. I had a traumatizing incident with tuna and noodles as a child (sorry dad) and until last year I had never actually tried it again. But being budget concious and having a hubby who grew up with comfort food like this, made me want to give it a try again.
Lets call it an exercise in moving forward and letting go of the past:)
I used a white sauce with lots of veggies to make a tasty and canned soup free casserole that comes together pretty quick. The goldfish crackers make a great crust but if you are short on time you could skip the baking step and it would still be great.
Tuna Noodle Casserole
1 package of broad noodles
1 Tbsp canola or olive oil
1 cup diced onion (about 1 medium onion)
1 cup of diced carrots (about 1 large carrot)
1 cup of diced celery (about 2 stalks celery)
1 cup of frozen peas
2 cloves of crushed garlic
2 Tbsp butter
2 Tbsp flour
1 Tbsp + 1 tsp mustard powder (grainy mustard would work too)
2 cups of milk
2 cans of chunk tuna
preheat the oven to 350
Prepare the noodles to the package instructions.
In a large saucepan heat the canola to medium heat. Add the onions, carrots and celery to the pan and cook until the onion becomes translucent. Stir in the garlic and continue cooking for about 30 seconds. Melt in the butter and stir in the flour. Add the mustard powder and the bay leaf.
Heat the milk until luke warm (I use my microwave and it’s about 45-60 seconds), slowly add it to the veggies and flour, stirring constantly.
Once it’s all mixed together add the peas and simmer the sauce until it thickens enough to coat the back of a spoon then remove the bay leaf
In a large casserole dish spread out the noodles and pour over the sauce. Fold in the tuna and top with the goldfish crust
1 1/2 cups crushed gold fish crackers
1 cup grated cheddar cheese
2 Tbsps melted butter
1 Tbsp chopped parsley
Bake the casserole for about 45 minutes
My sister decorated this plate almost thirty years ago. It was one of those ones you colour and than bake. I think it’s one of my most treasured dishes.
Well there’s my version of a meal I’m sure most of us have eaten at some point. I just happen to think mine’s awesome. Hope it makes your family and friends as happy as mine. Let me know what you think
I also post nightly meals on my Facebook page if you’re looking for inspiration www.facebook.com/myweeklydish