Video: Tuna Noodle Casserole from Scratch - Allrecipes.com

Video: Tuna Noodle Casserole from Scratch

See how to make homemade tuna noodle casserole without the canned soup.

 
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In this video, you’ll see how to make homemade tuna noodle casserole. This top-rated recipe is remarkably easy to make, and there’s no canned soup. The key is to make a simple roux with butter and flour. Fresh sliced mushrooms, onions, celery, and peas form the base of this amazing comfort food casserole. See how simple it is to make, and taste the difference! Watch the video, then get MVANWINKLE’s 5-star recipe for Tuna Noodle Casserole from Scratch.

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Comments

 
 
joan Gonzales 
Aug. 13, 2014 9:01 pm
The best Tuna / Noodle casserole I've ever made and I made it for my adult children who loved it . No salty canned soup ..... so easy to make your own creamy roux using low fat milk , butter and flour . Add a really good brand of tuna , and a whole pk of frozen peas ! delicious .
 
sweetpea 
Jan. 28, 2014 12:05 pm
Thank you so very much for this wonderful recipe. I never thought of making a roux.
 
Jan. 27, 2014 4:27 pm
Made as directed, until I mixed the noodles w/ the sauce, tuna, and veggies. WAY too dry for my tastes. I appreciated the fact that this recipe for one of my favorite comfort foods skipped the can o' mushroom soup, but I ended up having to add some sour creme for moisture. Also added 1/2 tsp celery seed for more flavor depth. Right track, wrong sauce to noodle ratio.
 
MISTEA 
Jan. 27, 2014 7:02 am
This is a great base recipe. I add a few extra seasonings to suit my family's tastes. Sautéing the vegetables in butter makes a big difference. I used to use EVOO, but the butter mellows the vegetable flavors. A few notes: (1) 1 slice of bread ~ 5-6 tbsp bread crumbs. If you're making your own breadcrumbs, you may need to add an extra 1-2 tbsp butter for the topping. (2) Read the package directions for cooking the egg noodles and shave one minute off the cooking time. As the video says, the noodles will continue cooking in the oven. (3) Rinse the noodles with cool water after draining. This will stop the cooking and remove excess starch. (4) If you are a slow chopper, then it might be a god idea to prep the veggies in advance, otherwise, save time by chopping while the pasta is cooking
 
kelleyp 
Jan. 26, 2014 3:06 pm
the consistency of the roux is not as critical as the ratio of milk to flour. You can adjust that to suit your tastes.
 
ROSEMARY HELLENE 
Jan. 26, 2014 11:47 am
I like to add a bit of thyme to this recipe to give it a fuller flavor.
 
joand 
Jan. 26, 2014 8:09 am
My husband loves rice, so have made it for years with cooked brown rice. It's a favorite.
 
abby 
Jan. 26, 2014 7:33 am
I think the roux looked too thick and would make the casserole too dry - especially after it had cooled a bit and gets thicker.
 
abby 
Jan. 26, 2014 7:31 am
The roux looked too thick to me - I think the casserole would be too dry.
 
Diane 
Nov. 22, 2013 11:01 am
I have made this many times and love it!
 
 
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