A couple of tweaks and Nana’s casserole strikes into the twenty first century
Tuna Noodle Casserole strikes into the current.
In 2008, I shared a low-fat model of tuna noodle casserole primarily based on my reminiscence of what Nana (my maternal grandmother) used to make. I minimize as a lot fats as I might utilizing low-fat cream of mushroom soup, skimmed milk, low-fat noodles and water-packed tuna. It was marginally related however not almost the identical. The flavors had been muted.
Not too long ago, going via a field of previous recipes, I discovered Nana’s unique tuna noodles casserole that she’d handwritten out for me almost 55 years in the past. Bless her.
As I learn via her recipe, reminiscences of her and the nice meals she made got here flooding again. I made a decision to make use of her recipe and convey it into the twenty first century with my present meals plan.
How we seen canned tuna 55 years in the past and the way we see it as we speak may be very completely different. Again then, nobody thought of mercury and tuna.
At this time, mercury and tuna are an enormous deal. I relied on consumerlab.com for his or her canned tuna analysis and located that Genova Yellowfin Tuna in Further-virgin olive oil had the least mercury. There isn’t any such factor as mercury-free tuna.
I used the olive oil from the tuna cans to coat the casserole dish and swirled it with further olive oil to make a tasty oil and vinegar dressing for a inexperienced aspect salad.
Don Mauer’s maternal grandmother shared her recipes with him. This one is for her model of a Tuna Noodle Casserole.
Nana used two 7-ounce cans of tuna. To maintain the mercury degree low, I used two 5-ounce cans of the Genoa tuna (4 ounces drained weight).
Nana in all probability by no means thought of the gluten content material of the noodles she used. At this time, I avoid wheat since it could possibly set off my compulsion to overeat. There are lots of nice gluten-free pastas out there, and I selected one freed from wheat and produced from natural brown rice.
In fact, Nana used the basic red-and-white can of cream of mushroom soup. I situated a dandy wheat-free cream of mushroom soup.
Nana used canned, tiny peas for her casserole. It could be an enchancment to make use of frozen child peas and convey them to room temperature earlier than including them to the casserole. Since canned peas are cooked within the canning course of, this shift to fresh-frozen peas might make for a brighter colour and fewer mushy peas.
Subsequent, the right way to high the brand new tuna casserole model? At this time, gluten-free bread crumbs can be found, principally produced from rice flour that, when baked and browned on high of casserole, works nice with taste and crunch.
The unique recipe for Tuna Noodle Casserole as written out by Don’s Nana.
Since I had decreased the quantity of tuna, I added a small can of drained mushroom items and stems to my casserole.
Whereas my oven heated, I assembled my casserole. Whereas my casserole baked, I cooked up an Asian stir-fry of sugar snap peas seasoned with toasted sesame oil and dusted with sesame seeds.
My tuna noodle casserole didn’t style precisely like Nana’s, but it surely was amazingly shut.
Thanks, Nana, for sharing your recipe and the consolation that also comes with it.
• Don Mauer welcomes questions, feedback and recipe makeover requests. Write to him at firstname.lastname@example.org.
Nana’s 2023 Tuna Noodle Casserole
8 ounces gluten-free, flat noodles* (corresponding to fettuccine)
1 teaspoon sea salt
2 5-ounce cans low-mercury, yellowfin tuna, in extra-virgin olive oil (corresponding to Genova model)
2 (11-ounce) packages cream of mushroom soup*(corresponding to Complete Meals 365 model)
1½ cups complete milk*
1½ cups frozen tiny peas, at room temperature*
1 (6.5 ounce) can mushroom items and stems*, drained
½ teaspoon black pepper
½ cup gluten-free bread crumbs (corresponding to Aleia’s or Gillian’s)
Place the oven rack within the heart place and start heating the oven to 350 levels.
Frivolously coat a 13-by-9-inch casserole dish with olive oil (I used a number of the oil from the oil-packed tuna). Put aside.
In a 5-quart saucepan, deliver 2 quarts water to a boil. Stir in salt and noodles and return to a boil, Scale back the warmth, and stirring every so often, cook dinner based on package deal instructions. Drain and put aside.
Drain olive oil from tuna and put aside.
To a big mixing bowl add the mushroom soup and milk and stir collectively till mixed. Shred tuna with a fork and add to the soup combination together with the peas, mushrooms, and black pepper, stirring collectively till mixed. Fold within the cooked noodles after which switch to the ready baking dish. Evenly distribute bread crumbs excessive.
Bake for 25 minutes or till effervescent across the edges.
Diet values per serving: 347 energy (19 % from fats), 7.3 g fats (3.3 g saturated fats), 51.3 g carbohydrates (48 web carbs), 5 g sugars, 3.5 g fiber, 19 g protein, 16 mg ldl cholesterol, 757 mg sodium.