Tag Archives: egg noodles

Tuna Noodle Casserole

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Have an aversion to tuna noodle casseroles? I certainly did growing up. But this sophisticated recipe has a more grown-up flavor-packed profile. It is filled with egg noodles, creamy tonnato sauce, pimientos, and peas, and topped with crunchy potato chips. Although I don’t believe the chips to be a necessary ingredient, they do add a nice crunch factor.

Often associated with 1950s middle America, tuna noodle casserole is a creamy and comforting baked pasta studded with flakes of canned tuna and sweet peas. This version forgoes the classic canned cream of mushroom soup base and instead leans on tonnato sauce, a bright and briny Italian condiment made with pureed canned tuna, anchovies, and mayonnaise, to add richness and zing. 

For this recipe, it’s important to use water-packed tuna, instead of oil-packed tuna, for a silky-smooth sauce. The most common types of canned tuna you’ll see in grocery stores are labeled “white tuna,” which is 100% albacore tuna, or “light tuna,” which can be a mix of yellowfin, bigeye, or skipjack. Albacore tuna is preferred for its firm, meaty texture and mild flavor. Yellowfin, bigeye, and skipjack tuna tend to have a more tan or pink color and a stronger, fishier flavor. 

Concerned that the potato chips would get soggy while covered in foil, but we went ahead and made the recipe as written. The chips were crispy in the end. However, if you know that you will have half of the casserole left, top only half of it with potato chips, then when you go to reheat, put the chips on the remaining portion and cook until hot.

Make ahead: The casserole can be prepared through step 3 up to one day in advance and stored, covered, in the refrigerator. Let it stand at room temperature while the oven preheats. Proceed with step 4 as directed, increasing the baking time to about 25 minutes covered and 15 minutes uncovered.

Tuna Noodle Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 (12-oz.) package wide egg noodles
  • 1/2 cup mayonnaise
  • 2 tsp. grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. drained capers
  • 1 tsp. black pepper
  • 4 garlic cloves smashed
  • 3 oil-packed anchovy fillets, drained 
  • 4 (5-oz.) cans tuna in water, drained and broken into large flakes, divided
  • 3 Tbsp. unsalted butter 
  • 1 yellow onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken stock
  • 4 oz. grated Parmesan cheese (about 1 cup), divided
  • 1 cup fresh or frozen sweet peas
  • 2 (4-oz.) jars diced pimientos, drained
  • 1 1/2 tsp. kosher salt
  • 3 Tbsp. chopped fresh dill, divided
  • 2 cups potato chips, barely crushed, some left whole

Directions

  1. Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Cook egg noodles, stirring occasionally, until al dente, about 5 minutes; drain and rinse with cold water. Set aside.
  2. Combine mayonnaise, lemon zest and juice, 1/4 cup water, capers, black pepper, garlic, anchovies, and 2 cans tuna in a blender; process until smooth, about 25 seconds. Set tonnato sauce aside.
  3. Melt butter in a large Dutch oven over medium. Add onion; cook, stirring often, until softened, about 4 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in half-and-half; cook, stirring constantly, until thickened, 30 seconds to 1 minute. Stir in tonnato sauce, stock, and 3/4 cup Parmesan. Remove from heat; stir in egg noodles, peas, pimientos, salt, 2 tablespoons dill, and remaining 2 cans tuna. Transfer mixture to a 3-quart baking dish (such as a 9- x 13-inch dish).
  4. Top casserole evenly with potato chips and remaining 1/4 cup Parmesan. Cover dish tightly with aluminum foil, and bake in preheated oven for 15 minutes. Uncover, and continue baking until heated through, about 10 minutes. Garnish with remaining 1 tablespoon dill.

http://www.lynnandruss.com

Recipe by Liz Mervosh for Food & Wine

Weeknight Beef Stroganoff

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Beef Stroganoff preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat and seasonings selected. When looking for a “quick” version of Beef Stroganoff, we ended up creating a mash-up of several different ones put together.

Originally a Russian dish, it is made up of sautéed pieces of beef served in a sauce of mustard and sour cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in most variants.

Although are several starches you could serve with it, we opted for old fashioned wide egg noodles. Try to time it so that the noodles are done just as the meat and sauce are finishing.

TIP: If you substitute yogurt for the sour cream, use full fat yogurt, and make sure to take the pan off the heat before stirring it in or it may curdle.

Weeknight Beef Stroganoff

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. butter, divided
  • Salt
  • Freshly ground black pepper
  • 1 1/2 lb. top sirloin or tenderloin, cut thinly into 1-inch wide by 2 1/2-inch strips long
  • 1/3 cup chopped shallots or onions
  • 2 cloves garlic, minced
  • 1 tsp. Worcestershire sauce
  • 8 oz. cremini mushrooms, sliced
  • 1/8 tsp. nutmeg
  • 1/4 cup white wine
  • 1/2 cup beef broth
  • 1/2 tsp. dry tarragon or 2 tsp. chopped fresh tarragon
  • 1 cup sour cream (full fat), at room temperature
  • 8 oz. large wide egg noodles, cooked according to package directions

Directions

  1. Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Working in 2 or 3 batches, add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a dish and set it aside. Repeat with remaining beef slices.
  2. In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings.
  3. In the same pan with the shallots, melt the remaining 2 tablespoons of butter. Increase heat to medium-high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
  4. Add 1/4 cup wine to deglaze the pan and loosen brown bits. Add 1/2 beef broth.
  5. Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef.
  6. Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more. Serve immediately over cooked egg noodles.

http://www.lynnandruss.com