Does someone have a recipe for tuna-noodle casserole that DOES NOT contain canned soup?!
I want to make some "comfort food" to share with a friend who's having a rough time, but I just can't find a recipe that uses something other than canned soup for the sauce!. The gelatinous, gloppy quality of all those canned cream-of-whatevers just doesn't cut it for me!.
Doesn't anybody have a great, old-fashioned, flavorful version that uses a bechamel or something like that instead!? I would like to be able to make this today, if possible, and I would be SO grateful for any help!. Thank you!.Www@FoodAQ@Com
Doesn't anybody have a great, old-fashioned, flavorful version that uses a bechamel or something like that instead!? I would like to be able to make this today, if possible, and I would be SO grateful for any help!. Thank you!.Www@FoodAQ@Com
Answers:
I don't like soups in casseroles either!.!.!. yuck!
What I use instead of soup is a white sauce!. In a medium saucepan melt 2 tablespoons of butter or hard margarine (don't use the light stuff)!. Once it's melted and bubbling, add 2 tablespoons of white flour and whisk around, cooking the flour for about a minute or two (make sure it doesn't get too dark)!. Add salt and pepper to taste, and add a cup and a half of milk, slowly, and whisking fast as you add!. Reheat up until the sauce is thick and bubbling!. Cook up some egg noodles (about a cup and a half) and some frozen mixed veggies (or whatever veggies your friend likes, about one cup worth) and crack open a can of tuna!. Mix everything together: Tuna, noodles, veggies and white sauce!. Empty into a glass baking dish that will hold it all, and crush up some Triscuits very finely and sprinkle on top!. Bake everything at 350oF until it's hot and bubbly!. You can leave off the crackers!.Www@FoodAQ@Com
What I use instead of soup is a white sauce!. In a medium saucepan melt 2 tablespoons of butter or hard margarine (don't use the light stuff)!. Once it's melted and bubbling, add 2 tablespoons of white flour and whisk around, cooking the flour for about a minute or two (make sure it doesn't get too dark)!. Add salt and pepper to taste, and add a cup and a half of milk, slowly, and whisking fast as you add!. Reheat up until the sauce is thick and bubbling!. Cook up some egg noodles (about a cup and a half) and some frozen mixed veggies (or whatever veggies your friend likes, about one cup worth) and crack open a can of tuna!. Mix everything together: Tuna, noodles, veggies and white sauce!. Empty into a glass baking dish that will hold it all, and crush up some Triscuits very finely and sprinkle on top!. Bake everything at 350oF until it's hot and bubbly!. You can leave off the crackers!.Www@FoodAQ@Com
Tuna casserole is such a simple dish to make that I think you could just take one of those recipes that calls for cream of something soup and substitute your own cream sauce!. You could even make it extra good by making a sauce like you would for mac and cheese!. Yummy!. My suggestion is to experiment!.Www@FoodAQ@Com
Try substituting a nice creamy white sauce for the soup!. And don't forget the peas!Celery is nice too!.Www@FoodAQ@Com
Emeril's recipe is great!. I've tried it!. Don't skimp on the seasoning!. The traditional canned soup recipe is very salty, so people accustomed to that tend to think the more "gourmet" versions are bland!.
Tuna Tetrazzini
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 ounces wide egg noodles
3 (6-ounce) cans solid white tuna, drained and broken up
1 tablespoon chopped fresh parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes!. Add the garlic and cook for 2 minutes, stirring!. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes!. Sprinkle with the flour and cook, stirring, for 2 minutes!. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes!. Add the heavy cream and bring to a boil!. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes!.
Preheat the oven to 375 degrees F!.
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes!. Drain in a colander and set aside!. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside!.
When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined!. Transfer to the prepared casserole and top with the potato chips!. Bake uncovered until bubbly and golden brown, about 30 minutes!. Serve immediately!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993!.Www@FoodAQ@Com
Tuna Tetrazzini
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 ounces wide egg noodles
3 (6-ounce) cans solid white tuna, drained and broken up
1 tablespoon chopped fresh parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes!. Add the garlic and cook for 2 minutes, stirring!. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes!. Sprinkle with the flour and cook, stirring, for 2 minutes!. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes!. Add the heavy cream and bring to a boil!. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes!.
Preheat the oven to 375 degrees F!.
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes!. Drain in a colander and set aside!. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside!.
When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined!. Transfer to the prepared casserole and top with the potato chips!. Bake uncovered until bubbly and golden brown, about 30 minutes!. Serve immediately!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993!.Www@FoodAQ@Com