Tuna casserole is a classic comfort food that is both nutritious and delicious and it has definitely been approved by my toddler. I've yet to meet a kid that doesn't love pasta. In general, I think I have got to start making more casserole dishes as they are a great way to add different types of veggies as well as keep it simple and classic for little kids.
The base sauce for a tuna casserole is a simple béchamel sauce that is an easy must know technique for anyone that wants to make more meals at home. By creating a roux you have the base for so many different types of sauces and soups. I actually first learned this technique in one of my undergraduate nutrition classes and it has been a lifesaver when it comes to preparing delicious and quick meals with minimal ingredients. The roux adds flavor and thickens sauces and soups. I find myself making it at least once a week.
Tuna Casserole Recipe:
For 1 - 30x23 inch oval dish
Tools:
30x23 inch oval dish - or anything similar - it just will change the thickness and bake time
pot for preparing pasta
1 large bowl
fork and spoon for stirring
Ingredients:
About 400 grams pasta (farfelle and fussili work best) - almost a whole box
3 stalks celery diced
1/4 cup flour
1 cup milk
50 grams butter
2 cans of tuna
1 egg
1 cup cheese plus more for sprinkling on top
Directions:
1. Pre-heat oven to 350F (175 C)
2. Make the roux: melt butter on medium low heat and then cook the celery in the butter until softened. Add the flour and cook for about 1-2 minutes until flour turns a slight shade of brown. Add the milk and whisk the sauce together constantly until smooth. Cook for a couple minutes.
3. Cook the pasta according to instructions as you normally would. Some say to cook it al dente for a casserole but especially since serving to my son I don't mind if it is a little over cooked.
4. Combine the cooked pasta, roux, and rest of ingredients in a large bowl and stir.
5. Pour the mixture into your casserole dish and bake in a preheated oven at 350 F (175 C) for about 30 minutes until the top starts to crisp up.
6. Variations - you can add almost any vegetables depending on that you have as long as they are soft enough or pre-cooked. Broccoli, peas and carrots definitely will work well.
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