Old Fashioned Tuna Casserole

Ditch the canned, preserved foods and make this classic dish from scratch. I promise you won't go back! My family just loved this dish and it took me way back to my childhood. I grew up in a Mediterranean home and largely ate a Mediterranean diet, but loved visiting my best friends house where a version of this Tuna casserole was served often. Now my family doesn't like noodle dishes like this baked in the oven casserole style, but I include directions for both. Here is how to make this delicious American classic like grandma probably did.

Ingredients:

4-5 stalks of celery, diced

1 large onion, diced

4-5 cloves garlic, minced

8 ounces mushrooms, sliced

8 tablespoons butter, divided

16 ounces pasta, cooked ( I used spiral pasta, you could use any small to medium shaped pasta)

2 cups of prepared peas ( I steamed mine a few minutes until done)

1/2 cup flour

2 tablespoons of fresh parsley or equivalent of dried parsley

1 cup freshly grated parmesan (not from the green can folks)

4 ounces cream cheese

juice of one lemon

1/2 cup cream

2 cups freshly shredded cheddar cheese

20 ounces tuna, drained if necessary

1 cup Sour cream

salt and pepper

For Baked Casserole

1 cup panko crumbs

4 tablespoons butter

Directions:

• Combine cooked pasta and peas in a large bowl and set aside.

• In a large pot over medium heat melt 2 tablespoons of butter and Sautee onions, celery, mushrooms, garlic and a couple pinches of salt and pepper. Sauté 5-6 minutes or until thoroughly cooked and veggies have softened.

• combine cooked veggies with pasta

• In the same pot melt remaining 6 tablespoons of butter

• Whisk in 1/2 cup flour over medium low heat

• Simmer 2 minutes

• Add 28 ounces of chicken broth

• Whisk well over medium low heat until simmering

• Once mixture has thickened and is bubbling, add parsley, parmesan cheese, and salt and pepper to taste

• Add cream cheese, lemon juice, and cream

• Simmer on low until bubbly, whisking often

• While sauce is simmering add cheddar and tuna to bowl with pasta

• After sauce has simmered for about 5 minutes and thickened turn off heat and add sour cream

• Mix sauce well

• check for seasoning and adjust as needed

• Pour over pasta, mix well

My family eats it just like this but if you want to make it into a casserole do the following:

• Pour pasta into large casserole dish ( it may even make two)

• Combine melted butter with panko and sprinkle on top of pasta

• Bake at 350 degrees for 30 minutes or until bubbly

• Enjoy!