Since I spent the weekend with my best friend, Katie and her new baby, I thought that this was the perfect time to share one of the best and easiest recipes I’ve ever gotten from her. I mentioned to Katie awhile ago that Mike loved tuna noodle casserole, and she promptly shared this recipe for an easy homemade version. It’s creamy and flavorful, quick to prepare, and best of all Mike loves this dish. It uses normal ingredients you most likely have in your kitchen (no cream of mushroom soup in this version!) and it’s easily adaptable. I like to serve it hot off the stove, without baking it, but if you want a more traditional tuna noodle casserole, it tastes great baked as well.
Tuna Noodle Casserole
~1/2 box small shell pasta *(see note)
2 cups chopped broccoli
4 Tbsp butter
3 tbsp of flour
2 cups milk
1 clove of garlic
1 tsp salt
12 oz can of tuna
Boil water for pasta and cook the pasta according to package directions. While the pasta is cooking, steam the broccoli until it is crisp/tender.
Meanwhile, preheat oven to 375. Melt butter over medium heat and then add garlic. Saute for a minute, then add flour, cooking and stirring for about one minute. Slowly add milk and stir often until sauce becomes thicker. Add tuna to sauce and remove from heat. Drain the pasta and mix the pasta, broccoli, and sauce together, sprinkle parmesan on top. Serve immediately or bake, covered, at 375 for 20 minutes.
*Note about the pasta: The amount of pasta in this recipe is variable. I didn't measure when I cooked it, but generally I cook about half the box. I then add the cooked pasta into the sauce until it's at the pasta/sauce ratio we like. Feel free to add as much or as little pasta as you want to the sauce, depending on personal preferences.
from Katie Harper