Tuna Noodle Casserole (From Scratch!)
Did you grow up in a casserole house? I feel like most people fall into two categories – those that grew up eating casseroles, and those that didn’t. I fell into the “did not” category; my mom may have made a couple here or there, but I don’t really remember ever eating them. Once I had moved out on my own after college, I fell hard for casseroles. They were so easy! Just some rice or pasta, a can or two of condensed soup, and maybe a bag of frozen vegetables. Dinner, just like that!
However, once I started really getting into cooking, I began shying away from the canned soup and prepackaged mixes. I discovered that turkey tetrazzini is one of my absolute favorite meals, and that old holiday favorites like green bean casserole and broccoli casserole can be infinitely improved with fresh ingredients.
I honestly am not sure that I’ve ever had tuna noodle casserole before. Crazy, right?! My Chief Culinary Consultant said that his mom used to make it all the time, and I figured it would be a perfect lunch for a Friday during Lent.
I’ve always been a fan of tuna, sometimes eating a can of it for lunch during college, so I was excited to finally make this iconic casserole. Aside from some crushed potato chips on top, this is made completely from scratch and it’s unbelievable. It’s creamy, cheesy, and has tons of flavor from a variety of vegetables and the marinated tuna.
I feel like my life is complete now that I’ve made and eaten tuna noodle casserole.
It’s definitely going to be on the regular rotation here, and don’t look now, but I might be turning this into a casserole house!
