Monday. Ready.

 

 

I had an awesome weekend! There was Mister’s Mama’s Tuna Casserole on Friday night, along with the movie “Sicario.” (It’s crazy, y’all. Good, and crazy.) And then on Saturday night, our friend’s annual WEXMAS party went down (I’ll post about it this week). And last night The Golden Globes were on, but more importantly, we had amazing Osso Buco Milanese for dinner. And it was good, friends.

 

So now it’s Monday and it’s time to get busy, busy, busy. I don’t find that overwhelming or anything. I actually find it exciting! Life! It’s fabulous!

 

And I’m ready.

Not Your Mama’s Tuna Hot Dish

 

 

When I was a kid, I loved the low-brow tuna casserole we were fed on a semi-regular basis. Talk about White Trash Cooking! It was the only tuna casserole I knew, and it was good. Still, as I grew I thought there must be something more, but what? Mister was what. Or rather, Mister’s mama’s tuna casserole was what.

 

That young boy made tuna casserole for me when we were just teenagers. I don’t know what to tell ya. He won me over. With canned tuna. Go figure.

 

To this day, we still make a version of Mister’s mama’s tuna casserole. We’ve tweaked it a bit and it has matured to the point of being unrelated to what I knew as a child. The white trash factors are still present (canned tuna, canned mushroom soup, the finished product is all beige), but this stuff is good, y’all. Real good. Like, gourmet good. And since I only make it about once or twice a year, well, I’m drooling right now…

 

Here’s what you’ll need…

 

 

Egg Noodles, Canned Tuna in Olive Oil, Cream of Mushroom Soup, Cream Cheese, Yellow (not pictured) & Dijon Mustards, Onion, Milk, Cayenne Pepper, Breadcrumbs, Butter & Blue Cheese (not pictured)

 

Preheat oven to 350 degrees.

 

Put water on to boil for the egg noodles. Prepare according to package directions, but cooking only to the al dente stage, as you want the noodles ever so slightly undercooked. (I cooked mine for only 5 minutes.) Drain and rinse in cold water. Set aside.

 

 

Dice the onion.

 

 

In a large saucepan, “melt” the cream cheese. By the way, I have never once remembered to take the cream cheese out of the fridge early. So it goes into the pan like a brick. And you know what? It works out fine every single time.

 

 

Once it’s softened and melt-y, add the chopped onion. Stir.

 

 

After a few minutes, add both mustards and the undrained tuna. Break up any large chunks of tuna. Stir until combined. By the way, try and remember to add the tuna. I actually forgot it once, ages ago, and Mister still brings it up. Every. Single. Time. He’s got the memory of a be-dimpled elephant.

 

 

Stir in both cans of mushroom soup.

 

 

Add milk and cayenne pepper. Stir until combined. But be careful – it gets sloshy!

 

 

Once this is bubbling, add the blue cheese and stir.

 

 

Combine prepared noodles with the tuna-cheese sauce. Mix well.

 

 

Prepare breadcrumbs. Melt butter – either in a sauce pan or in a microwave – and mix with breadcrumbs. I use a fork for this, as it always works for me and allows me to toss the breadcrumbs lightly. Once the butter is mixed with the breadcrumbs, set aside.

 

 

At this point, you can either place the tuna-noodle mixture in an oven-safe casserole, or keep the mixture in your oven-safe pot. It’s up to you. I placed mine in 2 casserole dishes, so that I could freeze some for later. I’m crafty like that.

 

 

Either way, spread the buttered breadcrumbs over the tuna-noodle mixture, being sure to cover completely.

 

 

Place the casserole in preheated oven and cook for 30 minutes. Remove from oven and serve.

 

 

 

Mmm, mmm! This ain’t your mama’s tuna hot dish!

 

Here’s the printable…

Not Your Mama’s Tuna Hot Dish
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 6 to 8
 

This is a version of Mister’s mama’s tuna casserole. We’ve tweaked it a bit and it has matured to the point of being unrelated to anything I knew as a child. The white trash factors are still present (canned tuna, canned mushroom soup, the finished product is all beige), but this stuff is good, y’all. Real good. Like, gourmet good. And since I only make it about once or twice a year, well, I’m drooling right now…
Ingredients
  • 12 oz. Egg Noodles
  • 8 oz. Cream Cheese
  • 1 large Onion, diced
  • 2 T. Dijon Mustard
  • 2 T. Yellow Mustard
  • 2 – 5 oz. Cans Tuna in Olive Oil (Do not drain!)
  • 2 – 10¾ oz. Cans Cream of Mushroom Soup
  • ½ c. Milk
  • ½ t. Cayenne Pepper
  • ½ c. Blue Cheese, crumbled
  • 4 T. Butter, melted
  • 1 c. Dried Breadcrumbs

Instructions
  1. Preheat oven to 350 degrees.
  2. Put water on to boil for the egg noodles. Prepare according to package directions, but cooking only to the al dente stage, as you want the noodles ever so slightly undercooked. (I cook mine for only 5 minutes.) Drain and rinse in cold water. Set aside.
  3. Dice the onion. Set aside.
  4. In a large saucepan, “melt” the cream cheese over medium-low heat. Once it’s softened and melt-y, add the chopped onion. Stir.
  5. After a few minutes, add both mustards and stir to combine.
  6. Add the undrained tuna and break apart any large chunks. Stir to combine.
  7. Add the mushroom soup and mix.
  8. Add the milk and cayenne. Stir until combined, being careful not to slosh the milk all over the place. That pan should be pretty full!
  9. Once this is bubbling, add the blue cheese and stir. Allow the cheese to melt completely.
  10. Remove from heat.
  11. Combine prepared noodles with the tuna-cheese sauce. (I usually do this in the noodle-cooking-pot.) Mix well. Set aside.
  12. Prepare breadcrumbs. Melt butter – either in a sauce pan or in a microwave for about 25 seconds– and mix with breadcrumbs. I use a fork for this, as it always works for me and allows me to toss the breadcrumbs lightly. Once the butter is mixed with the breadcrumbs, set aside.
  13. At this point, you can either place the tuna-noodle mixture in an oven-safe casserole, or keep the mixture in your oven-safe pot. It’s up to you. Either way, sprinkle the buttered breadcrumbs over the tuna-noodle mixture, being sure to cover completely.
  14. Place the casserole on the center rack of preheated oven and cook for 30 minutes.
  15. Remove from oven and serve.

Notes
-If you don’t like blue cheese (or just don’t have any), feel free to substitute any cheeses you have on hand. I’ve tried everything from Swiss to Gruyere and it always works out. Me likes cheese! -If you don’t like mustard – you know who you are – I don’t know what to tell you. The mustard is integral to this dish. That being said, feel free to leave it out. No, it won’t be the same. But so what? -If you’re concerned about calories, do what you will. Again, it won’t be the same. Maybe make it fully-fatted and just eat less!