Saturday, March 25, 2017

Tuna Casserole

It's Day 1 of Spring Break 2017 and I made it a cooking day to keep my girl occupied.  After having her breakfast of eggs & sausages, it was time for Kissy to help with my Tuna Casserole which was an easy recipe for an 8-yr old.

I worked on the recipe to make it suitable for a smaller pan because, frankly, the first one I made was way too much for just the three of us.  My husband grew tired of eating it after two days (LOL).  This recipe is good for a family of 3 - 4 for just ONE day :-)

To give me an energy boost , Kissy made me a Banana Blueberry Smoothie
 while I prepped the ingredients.



INGREDIENTS:
225 grams elbow macaroni (about 1 cup)
1/2 cup Panko
2 tbsp grated Parmesan cheese
2 tbsps extra virgin olive oil (EVOO); also, another 2 tbsps EVOO
1 yellow onion, diced
2 tbsps all-purpose flour
1 1/4 cup chicken broth
3/4 cup milk
2 cans tuna in water, flaked
3/4 cup green peas
salt and pepper to taste

Some of the ingredients I used. You can use freshly grated Parmesan
 (I didn't want to grate!)




Little Kristina helping me with some of the easier chores.
She did the panko mixture in a bowl.



INSTRUCTIONS:
  1. Preheat oven to 425 degrees.
  2. Cook your pasta leaving 2 minutes of cooking time so it's undercooked. Drain. 
  3. In a small bowl, toss together Panko (breadcrumbs), grated parmesan cheese, and 2 teaspoons oil.
  4. In another pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until soft and translucent (no need to brown them), about 8 minutes. 
  5. Add all-purpose flour and whisk to coat onion. Slowly whisk in the chicken broth. Whisk in the milk after. 
  6. Stir constantly until sauce comes to a boil. Reduce the heat, simmer and stir frequently, until sauce thickens. 
  7. Put in the elbow macaroni, flaked tuna, and peas. Season to taste with salt and pepper.
  8. Transfer tuna mixture to a 5x9 inch baking dish and top with Panko mixture. 
  9. Bake for about 10 minutes until sauce is bubbling and crust is golden brown.
  10. Leave to cool 10 minutes before serving.
    Assembled on a smaller baking dish ready for baking.


Fresh off the oven.

My Tuna Casserole ready just in time for lunch!






Ting

1 comment:

  1. Nice job! I love tuna casserole and this recipe is to die for!!!! and i love kids cooking, never too early to learn =)

    http://thirdeardear.blogspot.com

    ReplyDelete