A hearty and very filling tuna noodle casserole.

Ingredients

• roux
  • stick of Butter 🧈
  • cup of Flour
  • 500ml Milk 🥛
• many Veggies
  • marinated mushrooms 🍄 / artichokes
  • green beans 🫘, onions 🧅, bell peppers 🫑, Chili
  • pretty much everything here goes, get creative
• 3–4 cans of tuna 🐟, 140g each
• ~340g dried egg noodles 🍜 (alt. normal noodles)
• cup/250ml of white wine 🍷
• mozzarella or other cheese for topping 🧀

Utensils

• wide or deep pot
• oven safe casserole baking dish or pan

Steps

• Make a roux
  • stick of Butter in pot, and melt
  • add Flour and stir, let it toast a little
  • add Milk slowly and whisk out lumps
• Add all Veggies: Chili, Onion etc…
• Add Tuna
  • be careful with stirring from now on
  • don’t want to completely shred the Tuna chunks
• Add Spices
  • Garlic Powder, dried Thyme, Onion Powder
  • Mustard Powder, Black Pepper and Salt

That took approx ~10 min of cooking. Transfer the contents of the pot to the casserole dish

• add Noodles to the casserole dish/pan, and submerge in sauce by folding
• add a cup of white wine and fill with water until all noodles are fully submerged
  • the noodles will soak up a lot of water in the oven
• mix carefully, again
• taste for seasoning now
• top with hard cheese / mozzarella

• cover pan with aluminum foil
• into the Oven: 200C Convection for 0:45-1:00
• check if water is almost fully absorbed
• remove aluminum foil and let cook in oven for 15-20min, until cheese is brown

I love tuna, and especially any baked dish with noodles and/or cheese. This Recipe has been heavily inspired by Adam Ragusea’s Video “Tuna Noodles”