11175 Bourgeois Tuna Noodle Casserole 1 hr 30 mins 4 servings Wed Oct 24 16:24:25 -0700 2007 Wed Oct 24 16:33:56 -0700 2007 American Hack http://www.chow.com/recipes/11175 Wed, 24 Oct 2007 23:33:56 GMT Tuna noodle casserole wasn’t a part of my upbringing, but this version has all the aspects of a tasty, comforting meal.

What to buy: Premium tuna packed in olive oil is paramount. I like Ortiz Bonito del Norte or Flott.

See more casserole recipes.

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  • Heat the oven to 350°F. Butter an 8-by-8-inch glass baking dish, and bring a large pot of salted water to a boil.
  • Heat olive oil and butter in a medium saucepan over medium heat. When oil is hot and butter foams, add celery and cook, stirring occasionally, until soft but not browned, about 5 minutes. Stir in scallions, shallots, and jalapeño, and cook for 3 minutes more.
  • Add Old Bay Seasoning and flour to vegetable mixture, stirring until flour is well incorporated. Cook for 1 minute, then slowly pour in milk, stirring well to make sure no lumps of flour are left. Bring mixture to a boil, reduce heat to medium low, and simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes. Remove from heat and adjust seasoning with salt and freshly ground black pepper. Stir in sour cream and mustard, and set aside.
  • Once the water is boiling, add egg noodles and cook until they are slightly tender and still white in the middle, about 3 minutes. Drain.
  • Stir cheddar and egg noodles into vegetable-and-milk mixture. Flake tuna into mixture, and stir gently. Pour into the prepared baking dish.
  • For the topping:
  • Combine arugula, butter, cheddar, and cracker crumbs in a mixing bowl, using your hands to mix well until all butter is incorporated. Sprinkle mixture evenly over casserole. Bake for 20 to 25 minutes or until crackers are golden and casserole is bubbling.
    • ]]>     http://www.chow.com 5 and Dime Eater 50 Main For the casserole::

    ]]>     1 tablespoon olive oil

    ]]>     1 tablespoon unsalted butter

    ]]>     2 celery stalks, small dice (about 2/3 cup)

    ]]>     1 bunch scallions, white and light green parts only, thinly sliced

    ]]>     11/4 tablespoon minced jalapeño (no seeds or membranes)

    ]]>     1 teaspoon Old Bay Seasoning

    ]]>     2 tablespoons flour

    ]]>     1 3/4 cups milk

    ]]>     1/4 cup sour cream

    ]]>     11/2 tablespoon Dijon mustard

    ]]>     6 ounces flat egg noodles

    ]]>     3/4 cup coarsely grated aged cheddar cheese–preferably Vermont two year old (about 3 ounces)

    ]]>     6 ounces high-quality imported tuna packed in oil such as Flott, drained

    ]]>     11/2 tablespoon minced shallots

    ]]>     For the topping::

    ]]>     2 tablespoons unsalted butter, at room temperature

    ]]>     1/4 cup coarsely grated aged cheddar cheese (about 1 ounce)

    ]]>     1 cup crushed sourdough crackers (about 20 whole crackers)

    ]]>     1 tablespoon minced arugula leaves

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