I’ll be honest: I’m looking forward to the end of the Kitchen Diaries project. It’s not that I don’t like posting about our food – I’m just looking forward to telling you about just the good stuff, the recipes and meals I recommend, the things I’m definitely interested in eating again. Tonight’s dinner is a good example of this – it was a fine recipe, probably better than the original, but still needs some refinement before I feel comfortable recommending it. Instead I give you what I made, amended with notes at the bottom, and will look forward to giving you a real knock out version of this sometime in the future.
Tonight was my first stab at the 25 Recipes challenge – specifically at fancying up tuna noodle casserole. I started from this Martha Stewart recipe, as it didn’t call for canned soup and added in a couple of vegetables – a step in the right direction. Shane doesn’t like artichokes, so I left them out, instead adding in a handful of slow-roasted cherry tomatoes from the freezer. I subbed 2% milk for whole, and two big shallots for the scallions.
Coarse salt and ground pepper
6 oz wide egg noodles
1 red, orange, or yellow bell pepper, thinly sliced
2 large shallots
1/4 cup slow-roasted (or sun dried) tomatoes
1/4 cup all-purpose flour
2 1/2 cups milk
2 5 oz cans tuna packed in oil, drained
1/4 cup finely grated Parmesan
Preheat your oven to 400. Lightly oil or spray a baking tray. Saute your veg – in this case, shallots and peppers – in a tablespoon or two of oil, and season liberally with salt and freshly-ground black pepper. Add 1/4 cup flour to thicken, then gradually add 2 1/2 cups milk and stir til combined. Bring to a simmer.
In a separate pan, cook your noodles until just before al dente – or about two minutes short of the recommended cook time. Drain, then return to the pan. I tossed the noodles with the drained tuna in hopes of preventing giant noodle knots, which didn’t really work.
Add the sauce to the tuna and noodles and stir to combine. Pour everything into your prepared tray, then top with the shredded Parmesan. Bake for 20 minutes, or until everything is golden and bubbly and the noodles on top have crisped up a bit.
Should yield 4 large servings – dinner-sized portions if you’re not eating anything else – or 6 smallish servings, which would be good with a salad or another small side dish.
- I seasoned the heck out of the veg, but the resulting casserole was surprisingly bland. More seasoning next time, please!
- More vegetables next time – perhaps peas and mushrooms instead? The orange pepper added very little flavor or texture to the dish. The tomatoes were good, and if I were making this just for me, I’d probably add some olives, both of which would make it more “Mediterranean” than the Martha Stewart original
- While I’m sure it would’ve been richer with whole milk, I’m fine with the 2% substitution.
- The crispy noodles on top were the best parts. Maybe add some caramelized onions or – in keeping with the spirit of the processed-foods original – French fried onions?