I know she really likes (and misses!) this meal so I did some research and came across this recipe, which you can find here!
Both my sister and her boyfriend who are picky eaters loved it, good thing I made plenty because they took half home! Not only is this dish delicious but it is so much better for you using all fresh ingredients, you know exactly what you are eating and not getting all those extra preservatives and other ingredients listed on canned ingredients. I did not take pictures as I went along but the recipe link has a picture, I will also post the recipe at the end of the blog just for your convenience :)
I also like that this website posts the nutritional facts for their recipes (found listed on the side of the ingredients)
Modifications/Additions I Made to the recipe to make it more flavorful and healthy!
**IF YOU HAVE A SOY ALLERGY**
The only tuna that we have found that does not have soy is StarKist Gourmet Tuna (we use Chunk Light in Water)
I doubled the recipe, which I recommend you do if you would like leftovers. We didn't have an over abundance. It was probably enough for us to each have a serving the next day. The website allows you to enter in the servings and adjusts the measurements accordingly.
I LOVE flavor. The more flavor, the better. So in most of my recipes you will find I add spices.
1. A little side note - As you add the milk to the butter/flour mixture it may form some clumps, with continuous stirring those do dissolve. To that mixture I added a good amount of (sea) salt and black pepper. You can use regular salt, I just always have sea salt for nutritional value.
2. I usually always have dried celery leaves on hand but did not when I made the recipe, but I still chopped the celery as well as the leaves and added them to veggies once they were tender. Whenever I use celery I cut off the leaves and leave them out to dry on wax paper, once dried I crumble them into a zip lock plastic bag. I've used them in multiple dishes, just gives that extra flavor, give it a try with your next recipe!
3. *A little lighter on your wallet tip* I just used 16oz package of fresh sliced white mushrooms and chopped them into large pieces.
4. Once the veggies were tender I also added basil, parsley and garlic (you can use minced or chop some fresh garlic) I only had dried rosemary so I chop mine very small so you don't get those "stick" like pieces in your mouth. Lastly, to make the recipe more healthy I used just enough extra virgin olive oil to coat the bottom of the skillet when cooking the veggies instead of butter and I use skim milk. Once I added the veggies to the sauce, I also added the tuna and kept it all over low heat for a few minutes until all was warm. Saves dishes and steps.
5. This recipe also says to bake it, for time sake I did not bake mine and it was still delicious! I also did not combine the breadcrumbs with butter, again being health conscious. Instead I combined the pasta and sauce and topped it all with seasoned whole wheat breadcrumbs (again better for you and delicious!)
This is the recipe AFTER doubling it. The red text are reminders of my modifications/additions.
18 tbsps butter - I use MUCH less (tips #4 and 5) 12 cup all purpose flour 5 cups milk (low fat or nonfat) 2 cups shiitake mushroom (sliced stemmed fresh, 2 ounces) tip #3 2 cups button mushroom (sliced trimmed, 2 ounces) 1 cup green onion (chopped) 12 cup chopped celery - tip #2 Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms, green onions and celery. Sauté until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce. Preheat oven to 350°F. Butter 8-inch square glass baking dish. Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse under cold water. Drain well. Place tuna in large bowl. Using fork, flake tuna into bite-size pieces. Add noodles and sauce. Toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be made 1 day ahead. Cover; chill.) Melt remaining 4 tablespoons butter in heavy medium skillet over medium heat. Add breadcrumbs and stir until golden brown, about 10 minutes. Sprinkle breadcrumbs over casserole. Bake until casserole bubbles around edges, about 30 minutes. Serve hot. Hope you all enjoy! Look forward to reading your feedback! | 2 tbsps fresh rosemary (chopped, teaspoon dried) 2 tbsps chopped fresh thyme (teaspoon dried) 16 ozs egg noodles 2412 ozs tuna (packed in water drained) 3 cups breadcrumbs - tip #5 basil, parsley, and garlic to flavor. |
