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I was on a mission with this recipe: to forever change my husband’s opinion of tuna casserole from “blah” to “yum”. He declared, “This tuna casserole is pretty gourmet, hun.” Mission accomplished!
Preheat oven to 350ºF.
Liberally spray a fry pan with the cooking spray. (I know, I know—normally veggies are sauteed with butter or olive oil, but there is so much flavor in the this dish, why bust the waistline with the extra calories?) Heat the pan over medium to medium-high heat and toss in the sliced mushrooms and chopped onions. Season them with salt and pepper, then sauté them until they’re soft but the mushrooms are still tender, just under 10 minutes.
While the onions and mushrooms are doing the glorious thing they do when some heat is thrown in the mix (i.e. perfume the air with a mouthwatering aroma), set the flame underneath a pot of boiling water (or light a coil if you have an electric stove). When bubbles-are-a-roilin’, dump in those egg noodles and cook as long as the package says.
In another pot, combine the milk and flour and whisk over medium heat until smooth and thick, about 5 minutes, give or take. Then add the shredded cheeses and stir until smooth and when you pull up your swizzle stick, cheese trails from it to the pot in the way only melted mozzarella does. Then sprinkle in the nutmeg and stir again.
Spray a 9 x 13 baking dish with cooking spray. Combine the egg noodles, tuna, onion-mushroom mixture, and the cheesy sauce. Gently stir until all the yummy goodness is evenly distributed, then spread it into the prepared baking dish. Sprinkle the fried onions atop and bake for 25 minutes. (If you don’t have fried onions, use bread crumbs then dollop a tablespoon or two of butter across the top instead). Scatter the chopped parsley over the top of the casserole after pulling it from the oven.
Scoop steaming piles of gooey deliciousness onto plates or into bowls, season with more salt and pepper if needed, and enjoy!
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!