Tuna Noodle Casseroles

Sorry Julie! The only way I've made pork chops is following the directions on the Shake-n-Bake box! You told me you grill yours and the only suggestion I can come up with is to cook a few extra and use it in Choo Choo Train Fried Rice. That would be yummy! But the wonderful class by Heather Hinckley on making a roux inspired me to try and make my tried and true Tuna Noodle Casserole with a roux instead of with canned soups! Here's the original recipe--you'll notice it's easily halved for a smaller version and very food storage friendly.



Tuna Noodle Casserole

2 cups macaroni
2 cans cream of mushroom soup
1/2 cup milk
2 cans tuna, drained
1-2 cups frozen peas (optional)
grated cheddar cheese

Preheat oven to 350 degrees. In a large pot of boiling, salted water, cook macaroni according to package directions. Drain. Mix in soup, milk, tuna, and peas. Pour into a large casserole dish (9x13). Grate cheese and sprinkle over top of casserole. Bake for 25-30 minutes.

There you have it! Easy peasy and very kid friendly. This was Jeff's favorite dinner. But after cooking it for twenty years I got a bee under my bonnet and decided I wanted to avoid some of the ingredients in commercially canned soups. So I tried to create a roux version. I looked here for guidance. I think it taste's better than the original, but it takes a whole lot longer to make, and there are more dishes to clean. But if I keep practicing I'll eventually be able to have the roux done by the time the noodles are cooked, and maybe I'll be able say this one's easy peasy too!

Tuna Noodle Casserole (made with a roux)

5 Tablespoons butter, divided
2 cups macaroni
1/2 medium onion, finely chopped (to make it more kid friendly, grate the onion)
1 stalk celery, finely chopped (to make it more kid friendly, leave it out)
1/2 teaspoon minced garlic
1/3 cup chopped crimini mushrooms
1/4 cup flour
2 cups whole milk
salt and pepper to taste
2 cans tuna, drained and flaked
1 cup frozen peas
cheddar cheese

Preheat oven to 350 degrees F. In a large pot of boiling, salted water, cook macaroni according to package directions. Drain.

Melt 1 tablespoon of butter in a skillet over medium-low heat and cook onion and celery until translucent. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated. Add the garlic and cook for about 30 seconds. Remove from heat.

Melt 4 tablespoons of butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking for about 5 minutes, until sauce is smooth and slightly thickened. Season to taste with salt and pepper. Stir in tuna, peas, mushroom mixture and cooked macaroni. Pour the entire mixture into a 9x13 pan (I've always used glass pans and never had a problem with the casserole sticking. If you do, try buttering it first.). Sprinkle generously with cheddar cheese.

Bake for 25 minutes or until bubbly.