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Tuna Noodle Casserole with Leeks and Fresh Dill Recipe

Tuna Noodle Casserole with Leeks and Fresh Dill Recipe


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Our tuna noodle casserole recipe features oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère. The one old-school concession? A crunchy, crushed-potato-chip topping.

Ingredients

  • ¼ cup (½ stick) unsalted butter
  • 2½ cups cups thinly sliced leeks (white and pale green parts only; from about 2 large)
  • 1 teaspoon fresh lemon juice
  • 8 ounces wide egg noodles
  • ½ cup coarsely grated Gruyère cheese (about 2½ ounces)
  • 2 tablespoons chopped dill
  • 2 5–6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into ½-inch chunks
  • 2 cups coarsely crushed salted potato chips (about 2 ounces)

Recipe Preparation

  • Butter 8x8x2" glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.

  • Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving ¾ cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish.

  • Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

Nutritional Content

1 serving contains the following: Calories (kcal) 509.4 %Calories from Fat 45.4 Fat (g) 25.7 Saturated Fat (g) 11.2 Cholesterol (mg) 101.1 Carbohydrates (g) 46.4 Dietary Fiber (g) 3.1 Total Sugars (g) 6.1 Net Carbs (g) 43.3 Protein (g) 23.2Reviews Section

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11 Recipes that Aren’t Your Grandma’s Traditional Tuna Casserole

Tuna casserole gets an unfairly bad rap, and we’re here to change that. Starting with the basic formula of fish and noodles, these recipes show us just how fantastic a tuna casserole can really be. We spot a trend here…

1. Classic Tuna Noodle Casserole

Casseroles are deeply comforting, and tuna noodle is one of the best versions. As the weather turns cooler, this creamy dish of pasta, oil-packed tuna, and vegetables is one of the best dinner ideas. Using high-quality ingredients like aged cheddar elevates the flavor, and adding Dijon mustard, Old Bay seasoning, and jalapeño takes this classic recipe up a notch. Get our Tuna Noodle Casserole recipe.

2. No-Noodle Tuna Noodle Casserole

Trust us here: This tuna noodle casserole without noodles will actually surprise you. To replace the noodles, you’ll throw in lots of extra vegetables like bell peppers, celery, and green beans. A generous helping of cheddar cheese and almond meal makes the dish feel comforting and rich, even without the pasta. Give it a try, especially if you’re cooking for someone who is gluten-free! Get the recipe here.

3. Tuna Pasta Bake

Trust the Brits for knowing their way around comfort food. This tomato-based twist on tuna noodle casserole uses jarred tomato sauce as a nice weeknight dinner shortcut. Adding in corn and parsley gives the dish an unusual twist that takes it to new territory from the cream-based casseroles we’re used to. Get the recipe here.

4. Tuna Mushroom Casserole

This simple recipe is perfect for weeknight dinners. It relies on canned cream of mushroom soup to add volume and flavor to the casserole. More mushrooms are added separately to beef up the dish. A tasty combination of bread crumbs, butter, and thyme tops it off. Get the recipe here.

5. Broccoli Tuna Noodles Casserole

This version of tuna noodle casserole feels retro and nostalgic in all the best ways. Broccoli, chicken broth, and basil create a robust and aromatic flavor that pairs well with the creamy, cheesy tuna filling. In a nod to the classic recipe, buttery breadcrumbs finish off the top layer. Get the recipe here.

6. Lighter Tuna Casserole

Love tuna casserole but find it a little rich? Here’s the version you’ve been searching for. This lightened up recipe swaps the cream for almond milk and goes heavy on the vegetables. It’s even more flavorful than the classic dish, and we love how it tastes like a cross between a bowl of pasta and a casserole. Get the recipe here.

7. Tuna Casserole with Ricotta

The best part of a casserole is the cheese, right? If you agree, here’s your new favorite recipe. This tuna noodle casserole uses savory Parmesan cheese and ricotta cheese to create a creamier, cheesier twist on the traditional dish. It’s light but also indulgent: a perfect combination. Get the recipe here.

8. Spinach Tuna Noodle Casserole

Traditional tuna noodle casserole recipes use peas for the green vegetable. Here, spinach stands in, making this dish hearty and healthy. It’s got the same creaminess and crunch that we love about classic tuna noodle casserole. Feel free to substitute Swiss chard or kale for the spinach. Get the recipe here.

9. Grown-Up Tuna Noodle Casserole

Don’t be intimidated by the long list of ingredients in this recipe. Each one adds a key depth of flavor, from the sour cream to the white wine to the minced shallots. This dish has all the elements of tuna noodle casserole that you know and love but in a more sophisticated, modern form. Get the recipe here.

10. Tuna with Cheese Biscuits

We won’t say no to anything topped with cheese biscuits. This recipe is a clever twist on a tuna casserole using biscuits in place of noodles. A savory blend of flaked tuna, cream of mushroom soup, and vegetables makes up the filling. Cheesy, garlic-laced biscuits top it all off. Get the recipe here.

11. New Tuna Noodle Casserole

This recipe keeps all the best parts of tuna casserole and updates the rest. It’s still creamy, crunchy, and cheesy but adds in extra vegetables and herbs like green beans, leeks, mushrooms, chives, and tarragon. Crushed potato chips and panko give the top of the casserole that satisfying crunch we love. Get the recipe here.


Chicken a la King

4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able

  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups whole milk, half-and-half, or light cream
  • (2 to 3 Tbsp sherry, optional)
  • squeeze of lemon
  • salt and pepper
  • 2 to 3 pinches ground nutmeg
    1. Melt the butter over medium-low heat in a medium saucepan.
    2. Add flour and whisk constantly for 1 minute.
    3. Remove the pan from the heat, and add 2 cups of chicken stock whisk until smooth.
    4. Whisk in the milk and return the pan to heat. Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
    5. Add lemon, salt and pepper, and nutmeg.
    • 1 1/2 Tbsp butter or canola oil
    • 1 onion, finely diced
    • 2-3 carrots, finely diced
    • hand full of mushrooms, finely diced
    • 1/2 cup frozen peas, thawed
      1. Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.

      E. The Chicken a la King

        1. Toast whole wheat bread, and lightly butter. Cut into triangles and place on dinner plate.
        2. Spoon the hot chicken and vegetable mixture over the toast.
        3. Eat with a knife and fork.

        Comments Off on Chicken a la King


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        Seafood Mama Casserole

        A favourite recipe from my friend Kelly that she makes every year

        • 2 c. chopped onions
        • 2 3/4 c. chopped celery
        • 1/4 c. butter
        • 1/2 tsp. salt
        • 1/4 tsp. pepper
        • 3/4 c. all purpose flour
        • 1/2 c. butter
        • 2 1/2 c. milk
        • 2 c. grated cheddar cheese
        • 2 3/4 lbs. seafood (lobster, crab, shrimp, scallops, tuna or other

        Seafood Chowder Casserole

        New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and a.

        • tablespoon plus 1 teaspoon canola oil, divided
        • 2 cups sliced leeks, rinsed (about 2 small)
        • 1 cup sliced celery
        • 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
        • 2 cups seafood stock or clam juice (see Note)
        • 2 teaspoons Old Bay seasoning, divided
        • 1/2 teaspoon freshly ground pepper
        • 1 cup low-fat milk
        • 1/4 cup all-purpose flour
        • 1 tablespoon Dijon mustard
        • 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups see Tip)
        • 12 ounces diced Pacific cod or other firm white fish (see Note)
        • 8 ounces pasteurized crabmeat, preferably jumbo, drained
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        • 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
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        Alizarine

        Hey, how about a dang recipe?  Wheee doggies, this one is a WINNER.  If I weren't married and trying to make Jeff believe that I am a lady and not a complete sow, I would be polishing off the entire rest of this casserole right now and not just writing about it.

        Be that as it may, freaking yum.  I got the recipe from Bon Appetit's "One Dish Wonders" article from their March issue (yay IT'S FINALLY NOT FEBRUARY ANYMORE).  And this is not your usual boil-up-some-noodles-add-a-can-of-soup-and-some-tuna thing.  This is luxury tuna casserole--the best I've ever had by far, and Jeff loved it, too.  It takes some effort and some quality ingredients, but it's not that hard.  Come on, look at those potato chips on top: how can you say no to this? 

        INGREDIENTS

        • 1/4 C butter (1/2 stick)
        • 2 1/2 C thinly sliced leeks (white and pale green parts only, from about 2 large) <-- Heh! "2 large." Gangster talk!  I sliced them as thinly as I possibly could, and then I rinsed and drained them thoroughly to get rid of sand, which Ina Garten a.k.a. The Barefoot Contessa is always warning us about.
        • 1/4 t celery seeds 
        • coarse kosher salt
        • 1/4 C flour
        • 2 C whole milk
        • 1/2 C half and half
        • 1 t fresh lemon juice
        • 8 oz wide egg noodles  <-- We had some of these Amish noodles similar to these I used half a bag.
        • 1/2 C coarsely grated Gruyere cheese (about 2.5 oz)  <-- Not available at my store, so I bought some Fontina.  It was too sticky to grate, so I cut it into very small chunks.  Look at me being a renegade and playing fast and loose with this recipe!
        • 2 T chopped fresh dill  <-- Do not skip this really made the dish great.
        • 2 (5 or 6 oz) cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2 inch chunks
        • 2 C coarsely crushed salted potato chips (about 2 oz)  <-- I bought some of these, and let me tell you: *the vinegar makes it good.*

        Butter an 8x8x2-inch glass baking dish.  This is not one of those big 9x13 casseroles that feeds an army.  Melt unsalted butter in a heavy large saucepan over medium heat.  Add leeks and celery seeds to saucepan sprinkle lightly with coarse kosher salt.  Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes.  Mine did not take that long because I was a maniac while slicing.  I was like Pauly slicing garlic in Goodfellas.

        Add flour stir 1 minute.  Gradually add milk and half and half simmer until mixture thickens slightly, stirring often, about 5 minutes.  Stir in lemon juice.  Season leek sauce to taste with coarse kosher salt and pepper.  Make sure you do that--it's surprisingly sweet as is.  Remove sauce from heat.

        Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally.  Drain noodles, reserving 3/4 cup noodle cooking liquid.  Transfer noodles to large bowl.  Pour leek sauce over noodles.  Add grated Gruyere cheese and dill and stir to blend add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons).  I used maybe half a cup.  Fold in tuna.  Transfer to prepared baking dish.

        *Can be made 1 day ahead: cool slightly.  Chill uncovered until cold, then cover with foil and keep refrigerated.*

        Preheat oven to 375.  Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled.  Remove foil.  Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and bubbly, about 10 minutes longer.  Serve hot. 


        Pan Bagnat with Fennel

        Opening two cans is almost as easy as one, and it&aposs worth the extra effort—tuna and white beans are a powerhouse duo of protein, fiber, and vitamins. It doesn&apost hurt that the combination is also delicious. Combine them in a salad with radicchio and chopped celery for a quick weeknight dinner toss with cucumbers and tomatoes for a filling side or stir tuna into a chunky Italian white bean soup instead of sausage.

        Tuna and green beans are another great combo. Green beans add a nice bit of fresh crunch to counter the tinned fish. Try it with garlicky potatoes and feta or a grains and greens salad.


        Colcannon Soup

        Colcannon is a traditional Irish dish made with mashed potatoes and cabbage or kale. My mom used to make it alongside corned beef on Saint Patrick’s Day, and it was always a family favorite. So when I came across this hearty soup recipe last year in the Cook’s Illustrated Soups and Stews special issue, I knew I had to try it. The soup immediately became one of my favorites, and I made it many times over the fall and winter last year. It makes a great main-course soup because it’s chock-full of potatoes, cabbage, and leeks: very filling!

        This past week the weather got colder, I had some green cabbage left over, and I received leeks in my CSA box – perfect timing to break out this recipe again! This is a relatively quick soup to put together no required simmering for hours. I’d estimate that it takes about 45 minutes from beginning to end, including the time to chop all the vegetables. If you like homey, rustic flavors and are looking for something to warm you up on a chilly fall evening, definitely give this recipe a try!

        Posted in Soup | Tagged Cabbage, Leeks, Potato | Leave a Comment »


        Tuna Broccoli Casserole with Potato Chip Topping

        This is the tuna casserole of my youth. Other folks grew up on Tuna Noodle. Not us. My mom left the pasta for other dishes and fed us this simple 5 ingredient dinner.

        After years of fixing my spouse's favorite Tuna Noodle Casserole, from his mom's recipe, I realized how much I missed the one I grew up with--so I made it for my kids. It's important not to lose sight of your childhood favorites when you join your life with someone else.

        I'm using locally grown broccoli from my Community Supported Agriculture (CSA) farm share in my version. Growing up, mom always used boxes of broccoli spears and arranged them across the bottom of the dish with the 'tree tops' to the outside of the dish and the 'tree trunks' in a line down the middle of a 9x13 inch pan.

        This casserole is fairly dry when you first serve it. That means it just begs to be smushed around on your plate. I fixed this for lunch one day and my daughter had a rare second helping, then the kids fought over the leftovers.



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