This is not your mom's soup can tuna casserole (which I do love by the way). Growing up that casserole made a regular rotation on the family dinner table, but I don't keep condensed soup stocked in my cupboards. When I want an on-the-fly tuna casserole dinner, I need to use the stuff I keep in stock at all times. This recipe is my riff on the classic.
8 Tablespoons Unsalted Butter, divided 3 Tablespoons + 5 Tablespoons
2 cups Bread Crumbs
4oz Sharp Cheddar shredded, divided 1oz + 3oz
1 cup sour cream, room temperature
2 cans Tuna, drained
3oz Mushrooms, sliced or chopped
1 medium Yellow Onion, chopped
1 Shallot, chopped
6-8 Celery Ribs, chopped
4 cloves Garlic, minced
3 Tablespoons Flour
1 teaspoon Kosher Sea Salat
1/2 teaspoon White Pepper
2 cups Whole Milk
1 cup loosely packed Parsley, chopped
1lb Large Elbow Noodles (or other noodles) prepared per package instructions and drained
3-8 Scallions, finely sliced
Preheat the oven to 325°F.
Melt 3 tablespoons of the butter and mix in a bowl with the bread crumbs, set aside.
In another bowl mix together tuna, sour cream and 3oz of the shredded cheese, set aside.
In a large skillet, melt 5 tablespoons of the butter over medium-low heat. Add the mushrooms, onion, celery, garlic, and shallot, sauté until tender, approximately 10-15 minutes (depending on the size you chop your vegetables).
Microwave the 2 cups of milk for 2 minutes to take the chill off.
Add the flour, salt and pepper to the skillet. Cook mixture, stirring frequently for about 1 minute.
Slowly pour in the milk, constantly whisking to dissolve the roux into the milk.
Simmer for about 5 minutes until starting to thicken. Remove from heat.
Prepare the pasta per package directions.
Pour drained noodles into a casserole dish.
Pour the vegetable sauce over noodles and stir until well combined.
Fold in sour cream, tuna and cheese mixture, being careful not to over stir so when baked you get little pockets of sour cream and cheese.
Spread remaining 1oz of shredded cheese over all.
Spread bread crumbs evenly over the cheese.
Place into the oven and bake, uncovered, until bubbling, about 30 minutes.
Set oven to broil and broil an additional 3-4 minutes to toast the bread crumbs.
Top with finely sliced green onions and serve after resting at least 5 minutes.
Makes 8 to 10 servings