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Food & Drink


As I’ve grown older, my palate has gotten more adventurous, and I prefer foods that surprise and delight my taste buds. However, I was raised in the midwest of the ’80s, when creamy dishes were the norm for dinner, and I have an affinity for classic dishes such as the Tuna Noodle casserole. It may not be as glamorous as some other recipes; however, it’s delicious, smooth del, and utterly cozy! I updated the classic recipe to reflect my cooking style of the moment by making the tuna noodle casserole entirely from scratch and without canned soup.


The most loved version of this classic dish is adding cheddar cheese. If you want to make your tuna noodles cheesy, add the shredded cheddar while mixing the pasta, sauce, and tuna. It will become soft and melty as the casserole cooks! Parmesan is a great alternative.


The tuna casserole is relatively heavier, mainly when you cook it in a cheese-based version, so I make it with a light and simple salad. The delicate taste and the smooth texture blend with the rich tuna casserole, which can help you put some greens on your plate. It’s also only 5 minutes to cook! Simple three Bean Salad might also be an excellent option.


One yellow onion cut into pieces ($0.32)

4 Tbsp butter, split ($0.44)

Eight oz. mushrooms, cut into slices ($1.69)

3/4 tsp salt divided ($0.04)

1/4 tsp pepper ($0.02)

2 Tbsp all-purpose flour ($0.02)

2 cups of whole milk ($0.40)

1 cup vegetable or chicken broth ($0.13)

Four oz. cream cheese ($0.75)

Half cup peas frozen ($0.25)

Eight oz. wide egg noodles ($0.70)

Two tablespoons breadcrumbs ($0.08)

Two tablespoons grated Parmesan ($0.22)

12 oz. chunk of light tuna and empty ($1.79)


Finely chop the onion and place it into a skillet with one tablespoon of butter. Cook the onion on moderate heat until it becomes soft.

While the onion cooks, cut the mushrooms into pieces; add them to the skillet with the onion and one teaspoon each of salt or pepper. Continue cooking at medium-low temperature until the mushrooms become soft. Remove the onions and mushrooms from the stove and put them aside.

Add the flour along with another two Tbsp butter in the saucepan. Whisk and cook over moderate heat until melting butter occurs. Whisk as the flour and butter foam and bubbles for around one minute.

Add the broth, milk, and cream cheese to the skillet. Mix to incorporate with the flour and butter mixture. Continue cooking at medium-low, stirring until the cheese is completely melted and the sauce starts to simmer. At this point, it will begin to thicken.

Include the peas that have been frozen as well as the onions and cooked mushrooms in the sauce. Stir until combined, then sprinkle with spice and salt (about 1/2 teaspoon salt and a small amount of black pepper). Place the dish aside.

Start to heat the oven to 350 degrees. Bring the water to a boil in a large pot to cook the noodles. When the water is boiling, add egg noodles and cook for approximately 7 minutes or until tender. Rinse the noodles using a colander.

When the pasta is boiling, you can prepare the breadcrumbs topping. Melt one tablespoon of butter and then mix into the breadcrumbs and Parmesan.

Mix the sauce with the prepared and rinsed noodles and tuna that has been drained.

Transfer the casserole into an oven-safe dish that is 3 quarts and then cover with the breadcrumbs.

Cook the dish for around 25 minutes or until heated to golden brown on the top. Serve hot and have a blast!

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Joseph M. Kay

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