Ewwwww – look who’s trying to break into my home! A giant, wannabe boxelder bug! It’s got horns and is as big as my thumb. I refuse to even flick him off through the screen… Gross!
So – guys! What do you think of when you hear the word “Casserole”? I immediately think of mayonnaise, loads of cheese, cream of this-that-and-the-other soup, etc. These ingredients were nowhere to be found in tonight’s dinner. The casserole I made was sophisticated and light…it was the anti-casserole casserole! I give you…
Lemon Tuna Noodle Casserole
Adapted from Better Homes & Gardens recipe here. Serves 4.
1 cup dried pasta
1 1/2 Tablespoons extra virgin olive oil
1/2 cup chopped celery
2 Tablespoons chopped onion
1 Tablespoon Dijon mustard
1 teaspoon hot sauce (or more to taste)
1 Tablespoon lemon juice (un-pictured)
1/4 teaspoon dried thyme
dash of garlic powder
salt & pepper
2 Tablespoons flour
1 cup chicken broth
5 oz Canned tuna packed in water
1 Tablespoon butter
3/4 cup crushed oyster crackers
Dash of salt, onion powder & garlic powder
1. Pre-heat oven to 375 degrees. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a sauce pan over medium low heat. Sauté onions and celery until soft, ~10 minutes.
2. Add mustard through flour to pan and stir until combined. Add chicken broth and whisk until mixture is smooth, thick and bubbly.
3. Add pasta and tuna. Mix until combined and pour into greased casserole dish.
4. Top with oyster crackers that have been toasted in a skillet for about a minute with melted butter, salt, onion and garlic powder.
5. Cover casserole dish and bake for 15 minutes. Remove cover and bake for an additional 5 minutes.
I giggled when this came out of the oven. You have to appreciate the eye appeal of a hot, bubbly casserole!
The toasted, buttery crackers were the first thing I smelled – divine!
I could not wait to dive in.
This is actually only the second or third time I’ve even had Tuna Noodle Casserole, but I like to think that my version is a little more gourmet than your average TNC.
The lemon and Dijon mustard gave this casserole such a unique and interesting taste. I had to pull the reigns in…I could have eaten the entire thing!
The buttery, garlicky oyster crackers were the perfect light and crunchy topping. They were so much more satisfying than the standard, crushed potato chips that usually adorn the top of Tuna Noodle Casserole.
For some freshness, I chopped up some carrots and celery, and made us some simple Spinach Salads.
Doesn’t this look like a beautiful spinach flower?
Guys – you’ve GOT to try this dish. It’ll blow every stereotype you’ve got about casseroles right out of the water. Trust me on this!
FYI – the word casserole is French for saucepan. And Minnesotans call them “hot dish“…love it!
Biggest Loser in T-minus 6 minutes!!
Do you like casseroles? Did you eat them growing up?