21st-Century Tuna Noodle Casserole

Tuna noodle casserole gets a fresh and flavorful makeover in this recipe. Gone are the days of heavy, gloppy casseroles made with canned soup. Instead, we embrace a Mediterranean flavor profile with the use of ingredients like cherry tomatoes, feta cheese, olives, and lemon zest. By replacing most of the heavy cream with chicken broth and thickening it with flour, we create a lighter and more vibrant sauce. The combination of tender egg noodles, flaked tuna, and savory sauce ensures a moist and delicious casserole. Topped with crispy panko bread crumbs, this tuna noodle casserole is a modern take on a classic dish that the whole family will enjoy.

INGREDIENTS:

• 6 ounces (2¼ cups) wide egg noodles
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 6 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• 2 tablespoons all-purpose flour
• 1¾ cups low-sodium chicken broth
• ½ cup heavy cream
• 2 (5-ounce) cans of solid white tuna, drained well and flaked
• 12 ounces cherry tomatoes, halved
• 3 ounces feta cheese, crumbled (¾ cup)
• ¼ cup pitted Kalamata olives, chopped
• 2 scallions, sliced thin
• 1 teaspoon grated lemon zest
• ¾ cup panko bread crumbs
• Lemon wedges

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 475 degrees Fahrenheit. Bring 4 quarts of water to a boil in a large Dutch oven. Add the wide egg noodles and 1 tablespoon of salt. Cook, stirring often, until the noodles are nearly al dente. Drain the noodles and set them aside.
2. In the same pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onion and ¼ teaspoon of salt. Cook until the onion is softened, approximately 5 to 7 minutes. Stir in the minced garlic and red pepper flakes, and cook for an additional 30 seconds. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth and heavy cream until the mixture is smooth. Simmer until the sauce is slightly thickened, approximately 2 minutes.
3. Remove the pot from the heat and stir in the cooked noodles, flaked tuna, cherry tomatoes, crumbled feta cheese, chopped olives, sliced scallions, and grated lemon zest. Season with salt and pepper to taste. Pour the mixture into an 8-inch square baking dish.
4. In a separate bowl, toss the panko bread crumbs with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Sprinkle the breadcrumb mixture over the top of the casserole. Bake until the edges are bubbling and the topping is crisp approximately 8 to 10 minutes.
5. Allow the casserole to cool for 10 to 15 minutes before serving. Serve with lemon wedges for an extra burst of citrus flavor.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Ensure the tuna is well drained to prevent excess moisture in the casserole.
• Adjust the seasoning with salt and pepper according to your taste preference.

TIPS:

• For added texture and flavor, you can include other vegetables such as blanched green beans or sautéed mushrooms.
• Feel free to experiment with different types of cheese, such as goat cheese or Parmesan, for a variation in taste.

In conclusion, this updated version of tuna noodle casserole brings a fresh and Mediterranean twist to a classic dish. By incorporating flavorful ingredients like cherry tomatoes, feta cheese, olives, and lemon zest, this casserole becomes a lighter and more vibrant option for family meals. The combination of tender egg noodles, flaked tuna, and the creamy sauce creates a delicious and satisfying dish. With the crispy panko bread crumb topping, this casserole offers a delightful textural contrast. Enjoy the modern flavors and comforting appeal of this tuna noodle casserole by following the simple steps and savoring each flavorful bite.