Tuna Noodle Casserole

Whole Wheat Tuna Noodle Casserole

This is one of those weeks that I focus on cooking strictly from my pantry, and happily I had everything needed to make tuna noodle casserole from scratch.

For the noodles, I made big fat egg noodles using a Homemade Egg Noodles recipe I found, and for the casserole itself I referenced the Basic Mix and Match Casserole formula from The Best Casserole Cookbook Ever by Beatrice Ojakangas.

This casserole is on the dry side, not a thick and goopy tuna noodle casserole. To make it creamier, try increasing the white sauce.

Whole Wheat Tuna Noodle Casserole

Adapted from Homemade Egg Noodles and The Best Casserole Cookbook Ever

Ingredients

Noodles:

  • 4 1/2 ounces freshly-milled hard white wheat flour, plus more for rolling
  • 1/2 teaspoon salt
  • 2 large eggs

Casserole:

  • 4 tablespoons freshly-milled hard white wheat flour
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 1 cup milk, hot
  • 1 small onion, diced and sauteed until soft
  • Dash of dried thyme
  • 2 cans tuna (I like to use oil-packed), drained and flaked
  • 1 cup frozen peas
  • 3 tablespoons bread crumbs
  • 1/2 teaspoon oil
  • 1/4 cup shredded cheese (I used Emmental)

Instructions

  1. Whisk together the flour and salt in a medium bowl.
  2. Make a well in the center of the flour mixture and add the eggs. Using a fork, mix together the eggs, then start blending in the flour.
  3. Let the dough sit, covered, for 15 minutes so the flour can soak up some of the moisture.
  4. Knead the dough, flouring hands and surface, for 10 to 15 minutes.
  5. Cover with plastic wrap and chill for 30 minutes.
  6. While the dough is chilling, prepare the sauce. Mix together the 4 tablespoons of flour and season with salt and pepper. Heat the butter in a saucepan. Once melted, whisk in the flour mixture and heat for a couple of minutes. Whisk in the milk and cook until thickened, but not so thick that it can’t be poured nicely. Set aside when done.
  7. Preheat the oven to 350° and grease a 9- by 13-inch pan.
  8. Divide the dough in half, and run one half through a pasta roller on the thickest setting. After the first roll, turn dough 180 degrees and fold ends in like a letter. Run through the pasta roller again. Continue decreasing the thickness and rolling until the desired thickness is reached.
  9. Cut into noodles with a pizza cutter and set aside until ready to boil.
  10. Prepare a large pot of salted water and heat over high until it comes to a rolling boil. Cook noodles for a few minutes, until firm yet tender to the bite.
  11. In a small bowl, combine the sauce, cooked onion, and thyme.
  12. In a large bowl, stir together the noodles, tuna, and peas.
  13. Spread the noodle mixture in the bottom of the prepared dish. Spread sauce mixture over the top. Sprinkle cheese and breadcrumbs on top, and a bit of pepper if desired.
  14. Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes until heated through and breadcrumbs are golden.

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