🥫 Baked Noodle Casserole Recipe Tuna Turkey Or Chicken Stuff In Our Pantry
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- Опубликовано: 6 окт 2024
- 🥫 Stuff In Our Pantry Baked Noodle Casserole Recipe Tuna Turkey Or Chicken
Tuna Casserole Recipe? Tuna Noodle Bake Recipe? What if you don't have any tuna... Well we didn't so this ended up being a Canned Turkey Casserole Noodle Bake Recipe.
Ingredients:
350g (¾ pound) uncooked macaroni
(or ½ of our fresh pasta recipe: • 🥫 Fresh Pasta Recipe H... )
30 mL (2 Tbsp) oil
1 onion, diced
1-2 ribs celery, diced
45 mL (3 Tbsp) all-purpose flour
625 mL (2½ cups) chicken / vegetable stock or water
375 mL (1½) cups milk
2 cans (6 ounces each) tuna, turkey, salmon, etc drained and flaked
1 cup frozen peas
250 mL (1 cup) breadcrumbs / panko / crushed potato chips / crushed crackers
Salt and pepper to taste
Method:
Preheat oven to 425ºF.
Heat oil over medium-high; add onion and celery, cook until softened.
Add flour and whisk to coat vegetables with flour.
Slowly whisk in stock, then milk.Cook, stirring constantly, until sauce comes to a boil.
Reduce heat and simmer, stirring frequently, until sauce has thickened.
In a pot of boiling salted water, cook pasta until barely cooked; drain.
Stir in pasta, tuna, and peas; season to taste with salt and pepper.Top with breadcrumbs or chips.
Bake until crust is golden, about 20 minutes.
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Thanks for watching Everyone! *This recipe could be made with any canned meat - what's in your pantry?* As always the recipe is in the description box, along with links to the pasta recipe.
Glen: I absolutely *love* the suggestion of lining the casserole dish with crushed potato chips. And, yes, you did see us with carts full of snack foods.
Could a shredded cheese be added to the sause?
Yes - shredded cheese would work.
I can't remember the last time I had Tuna (or Turkey) casserole. Thanks for the recipe from way over here in Ottawa. I so badly want to go outside. I love long walks. We made a run to Superstore a couple of days ago and they were out of a bunch of stuff. It's my daughter's birthday today, so we are deciding whether or not to go out again. It seems like it's probably a bad idea, we use public transit.
really enjoying this series
The sheer despair in Glen's voice when he says "it's still March" is such a mood.
It IS still March.
there's a quote from a novel I heard the other day: "it's been January for months in both directions." i feel like it's been March for months in both directions.
"There are decades where nothing happens, and there are weeks where decades happen." - Vladimir Lenin.
Keep on March-ing, everyone.
My birthday was the first day of shelter in place orders in my county. It's normally my favorite time of year.
No longer march but let us leave this year
I just realized I’ve watched like 100 of your videos since I discovered your channel a week ago and I haven’t commented yet! Your videos have brought inspiration to my kitchen and my creativity. Thank you so much! I especially love the pandemic pantry videos and the Great Depression videos! Thanks for all your work!
It's heading into the holidays again. I suggest you look up his hot chocolate recipe where you caramelize sugar and then build the hot chocolate on top of it 😍
I’m in NYC in the house for 10 days straight, your stuff is great. I make a poor man’s paella using sardines. King Oscar is the best brand.
Ben Hurtson: I agree. Love sardines and King Oscar in particular.
@@bloodgain try making a risotto. You don't need fancy rice just use the regular long or medium grain rice in your pantry.
A rice dish I make regularly is baked rice. Frozen mixed veg, stock powder, water and rice. Stick it all in a baking dish put it in a moderate oven, uncovered for about 20 minutes and it's done! You can add a protein of your choice if you want fish, chicken, beef, lamb etc.
Another easy dish I make is Impossible Pie. It's basically a crustless quiche. Eggs, mixed vegetables, stock powder or spices of your choice, small amount of flour (like half a cup), milk, ground or chopped meat if you want, mix it all together pour it into a baking dish, bake in a moderate oven for about 30-40minutes. Allow to sit a few minutes after baking so it doesn't fall apart when you go to serve it.
Both dishes can be frozen too.
Well this makes me think I could combine the can of cream of mushroom soup I have with my frozen peas, macaroni and can of chicken. Thats what I have in my pantry anyway :)
Add a dash of (dried) mustard to approach chicken a la king.
I'd eat it.
Your simplicity and empathy is unmatched Glen! Much love from the Lone Star State my amigo!❤
Why would ANYONE leave a dislike for one of Glen's videos??!!If you don't like it don't watch!Seriously!
I wish the US would adopt the bagged milk. It looks like a lot less plastic is used and it also looks easier to store in the fridge. Thank you very much for your videos. I have been sending my mother some of your videos and she wants us to make your recipes together once we are all out of this mess!
I think you have to buy 3 bags of milk to equal a gallon of milk, so it probably the same amount of plastic. Milk isn't hard to store iin most over-under fridges because the middle shelf on the fridge door is designed to hold two 1 gallon bottles.
Glen, you are a blessing. In the same way that people reached for their old cookbooks in times of desperation, whether in times of war or famine, I am certain that your legacy will be archived in the annals of home cookery.
I made this 2 nights ago but with spaghetti noodles and canned chicken breast. I topped it by grating sourdough bread that I made from my own home bloomed yeast. It was a hit with my family who only left scraps in the pan!
Thank you from the bottom of my heart, there's nothing like some nice soothing Glen and Jules to watch.
Fork or spoon?
That's the question.
Love this series.
I need to stock my pantries better, I've learned from this.
Don't get too carried away, I had to toss two cases of Costco tomatoes (diced and paste) at my dad's house last week due to the dreaded "bulging cans!"
Tuna Casserole with crushed potato chips.... YES! A memory from my childhood!
I love your tag, "It's a method, not a recipe." Does need to be a shirt.
I've haven't made something like this since I got married. I was taught to use a cream of something soup, and always wondered how to sub that out since my wife can't generally eat them. This is fantastic.
One thing the pandemic was good for - you, Max, Chef John, Helen, Adam, Marion, Unkle ROger, Simply Mama, From her ranch to our kitchens {which is actually what sent me down the RUclips food rabbit hole), Rick, Kenji, and others. Thank you.
I loved this video! I have always cooked this way. I am writing this in April, and April is a real crunch month for us, and millions of others I am sure, so wishing everyone well in the weeks to come. This recipe is the "Stone Soup" of casseroles. Thanks!
I'm very glad I found your channel. You and your wife are a pleasure to watch. Thank you for these pantry ideas. I've a request.. it's a guilty pantry item, and I seem to always get a can of it every now and then, but never really commit to doing anything with it. So, what do you have in mind for Spam?
Many thanks, and please also stay happy and healthy.
Re-watching this almost 2 years after and I just wanted to say thank you Glen. Winced a little when you said they're now saying it would last months not weeks... how little we all knew then. Anyway for whatever reason the RUclips algorithm sent me back to your pandemic videos and I needed to say thank you for making videos like this and inspiring people to use whatever they had in their pantry and fridge to make good food for their families in trying times. As someone who did everything we were asked to do but is still self isolating right now with a toddler who was exposed to COVID at daycare who wasn't even born until a month after this all went sideways I haven't had to flex that muscle in a while the way I am again right now and I needed something to lean on to do it and I found it here again in these videos.
Thank You Glenn for getting the cans out of the cupboard and making something great. We need "people who know how " to show us how to make something out of nothing This is just the beginning.
Thank you. Our family calls what you made a hot dish. Just throw what you have in a pot with noodles. Bake it with crushed chips.
With "healthier" eating I haven't made one in years. I am thinking you just gave me an inspiration for tonight. Love your videos. Thank you so much and be safe. Hugs from Minnesota USA.
This is a really fun series.
I’ve been watching your channel off and on for a while now. I never subscribed because I figured I didn’t need another “cooking” channel. And to be honest, the whole “hey friends” thing bugged me a little. I’m really particular about my friends and don’t like how that word is practically meaningless in this day of social media. But youtube seemed to think I should watch because you always popped up in recommended channels. Some of the stuff you’ve done was “ok” but didn’t really get me excited. Some of your stuff I’ve loved. Celery soda? Gross, but I loved the vid and the concept. But this series has earned a subscribe. Your simple, “it’s fine, just do it” approach is perfect for our time. Forget fancy. Forget double zero flour. Just make some pasta! Just use those cans of whatever is in the back of the pantry. It’s fine! And it is fine. And it’s comforting. And it’s something we can control. And food makes us happy. Even when Jules can’t stand the thought of Creamed Salmon on Toast (gurl! I’m right there with you on that “S@!t on a shingle”nonsense) she still had a smile on her face. So thanks you two. I’ve seen enough vids and feel I know you two well enough (distantly of course) to say, “yeah. Ok. Friends it is.” Because comfort, support and joy is what friends bring to each other. And you have certainly brought that to me with your channel and especially with this series! Thanks again! Can’t wait to see what’s next! Later friends.
That's an A' la King as I learned it. Failing noodles it's great on toast regardless of the meat. Heck even with the noodles it's good on toast.
I make basically this exact dish with cans of tuna can of cream of mushroom egg noodles and potato chips on top. My grandmother would make it for me as a kid. its just a recipe that always stuck with me. It truly is a comfort food in these times
pasta with canned tuna is a staple foor for uni students in portugal, we sure love our canned goods over here so we use them a lot during the year, i feel like i prepared for this my whole life ahaha
Nothing like a pandemic to make you discover years old cans in the back of the cupboard. And to teach you to always have some staples - pasta, rice etc - at hand.
Glen posted an instagram a pic of canned mutton from who knows when it was bought, but he's going to use it for a video.
You okay, Glen? You’re starting to sound more and more anxious as the pandemic pantry goes on.
We’re gonna be okay, man. We will.
It took two years, many of us were not ok. Hope you made it to the other side.
My mom always makes this with cream of mushroom soup. But I'm allergic to milk, so I make this from scratch every now and then. I always put in some peas. :) It's soooo comforting. Ahhh. Thanks, Glen!
One of the first recipes we learned in grade 8 home economics class in the early 60's. We used crushed potato chips on top then.
Glad to see ya still thinking up ideas during these crazy times, hope for that best for everyone
We've always been told 12 weeks here In the UK...unfortunately my supermarket is barely half stocked at best, so it's improvised meals based on what's available. Thanks for the recipes!
The American government is lying to the citizens and themselves, the Canadian government is trying to make the best of a horrible situation....but the biggest worry is named Trump, he’s just too dumb, the things he says are so ignorant and uneducated.
@@epiccollision Yes, it's horrible - but most of us KNOW he is lying and are listening to the doctors and scientists and ignoring everything he says. I WISH I lived in Canada!
@@MothGirl007 you could move there
Cooking without a net. What a great title for a cookbook!
Frozen bags of milk. Now THERE's a childhood memory! ❤❤ Glen we've had very similar lives. Same age; You in advertising production - me in film/tv post production. I grew up in Northern Ontario though but with very rural vibes. 👍👍
My mother used to make creamed tuna on toast and I loved it. To this day it's my go to comfort food when I've been having a really bad day and need something that feels like a hug from my childhood. Sooo good.
Thank you for this series. I'm watching while I brainstorm for dinner ideas that will extend my ability to stay home and make due. Still using up my fresh food, and relying on pantry and freezer items a bit more each day. Great service for our community. Thank you
Hello from Ottawa! You have one of the most relevant cooking channels for our crazy world right now! I have 2 cans of chicken that I purchased for the obligatory Buffalo Chicken Dip! Now I have a main dish I can feature them in. Thank you and stay healthy!
I love your cupboard recipes. And I always love how Jules swoops in for the tasting! Haha!
I understand that feeling out not going to the groceries store until you really need it, thanks to that I've made a super nice dried grape sweet bread (some of your recent recipes inspired that) and today I had to choose how to use the last egg and the eol potatoes decided for me so I've made gnocchi. You got to do what you CAN do :)
Due to the pandemic I've recently stocked up on canned chicken. Always HATED tuna casserole but this has motivated me to try canned chicken casserole! Thanks!
I make corned beef and rice. I use canned corn beef, sautéed onions, garlic, tomato all cooked together. Put it over cooked rice. Easy and good.
I was wondering what else to do with my canned Turkey, that I canned after Easter ,since no one could come for dinner. So I had Turkey broth as well. Added beans from the garden instead of peas. We really enjoyed it. Recipe is a keeper. Thanks
On the subject of milk, I highly recommend buying powdered milk to use for baking/ cooking. My good fresh milk lasts for soooo much longer if I’m not using a cup here and there
I haven’t made something like this in a while as I have 1 kiddo who is now gluten and dairy free, though I can easily adapt a recipe using substitute ingredients. I have always used tuna, added frozen veg and topped off with crushed crackers - usually whatever had gone a bit too stale to eat if the kids had not closed the packet properly. Though I have been known to “freshen up” slightly stale crackers with a 5 minute burst in the oven. Loving these recipes as we have always kept a well stocked pantry and have a broad array of canned and dry goods to get us through this pandemic. I also did a survey of my freezer a couple of days ago and calculated 20 meals of meat/fish/chicken on top of what’s in the pantry so we are feeling ok. Our biggest concern is fresh food, but we still have supermarket access at this stage and have just qualified for special home delivery as we have multiple family members with autoimmune disease. Crazy times, and I think it will forever change how we manage our lives and homes.
Olla from penetanguishene
I really appreciate these recipes. It’s helping me think outside the box!
It's a good thing you familiarized yourself with all those depression era recipes now that the whole world is in a brand new depression with a terribly rapid onset
My mother and grandmother both used to make this with potato chips. We all loved it.
Wow your parents were really smart with that bagged milk, wish there was bagged milk in the US because it can save trips to the grocery store
Luca Peyrefitte You can transfer the milk to ziplock bags. Then freeze.
In the uk I remember buying unpasteurized milk in bags from the farm shops, not sure we still can get them.
More like this. 👍
Hi glen. I'm 47 yrs old in pa usa. Our little town had a dairy store where we bought milk in a bag. They closed down before I became an adult and havent seen it anywhere else in the us. The store had a glass window where you watched it being bagged. The outside of the store smelled like cow manure because the farm was attached. Good memories. Thanks.
My mom always used crushed potato chips on tuna casserole. I loved the extra crispy bits on the edges.
I’ve used canned turkey chunks with pasta & with au gratin potatoes. Added various vegetables. We love the casseroles I make with canned turkey.
Cream soup. Just add the vegetables! Yummy.
Yay, turkey! I almost didn't watch because you said was going to be tuna in the pasta video. Thanks, Glen!
"It's a method, not a recipe." T-Shirt.
It's times like this I'm happy I subscribed months ago because I have an interest in depression era cooking. Who would have known how useful that interest would turn out!
Thanks Glenn! Used your method in this one to make dinner tonight. 2 nd Glenn recipe this week!
My daughter is flipping out without her junk food.. frozen this and frozen that..lunch meat..etc.. all unhealthy stuff..I was raised by two parents that were born in the 20’s! I am loving it! I Grow vegetables , cook what is in the pantry and she is just craviNg that mono sodium glutamate, salt, and preservatives...but I am so happy my parents trained me to live off the land.. it is a shame a pandemic makes kids eat healthy.🤔. Thank you for awesome shows!
Great content for such pressing times. Rest assured things will get better but content like this helps more than you can imagine.
Absolutely! I secon that! 5 Stars!
Might be cool to see your experience when you finally do go to the store. You can show us what you purchased after, maybe what you see as a necessity.
I love Jules’ energy
My moms tuna casserole always had crushed potato chips atop it. Delicious!
My mom would make it with potato chips and green olives. Delish!
My mom used to freeze bags of milk too. It works. That casserole looks very yummy!
I appreciate you nothing quite as soothing as watching a good old fashioned cook thank you. Really thank you so much hart warming
I crush potato chips and sprinkle on top when I make tuna casserole. Preference for dill pickle chips or salt and vinegar as they pair well with tuna. Appreciate all the great recipe ideas during this time, Glen!
I mdae this last night, my family scarfed it up! I don't eat animal products so I used non-dairy substitutes and used homemade seitan "chicken" that I browned up. For pasta I had 2 boxes of fideo. I sautéed the vegetables and deglazed the pan with some white wine before adding the flour. I'm lucky in that I grow a few fresh herbs, so I added fresh thyme and sage. When I looked for breadcrumbs I reached back in the cupboard and found panko, lol. I sprayed some oil spray on top to help it brown in the oven. Turned out wonderful, this is a great "non-recipe" recipe.
My mom used to feed us with this ... using SPAM. We loved it at first but after having it so many times we grew to hate it. 35+ years since ive had it and I can still taste it.
Hahahahahaha, "Now. Now is that eventuality."
I have been craving S.O.S but made with tuna instead of chipped beef. Just knew you were going to make that. Don't know if you have cooked this on your channel. Love the frugality, imagination and what you can really use from your cupboard. Thank you. Oh you just mentioned milk, my father worked at a creamery. My brother and I could handle a gallon easy. Dad started bringing it home and put it in our freezer!
Please keep posting your videos. I look forward to them in my NY quarantine.
I mentioned the words tuna casserole 🥘 to my household & now the parents of the house are going nuts. Guess I’m cooking dinner tonight.
Yea Glen I remember the Tuna Noodle Casserole. That was a staple growing up.
You made the right call on flash-cooking the pasta. I made this last night but put the fresh noodles directly into the sauce. It was good, but got a little gloopy which I think pre-cooking the pasta would have solved. It became more dumpling-like than pasta.
My kids loved something I called goop, a stove-top hamburger/macaroni casserole. We add the potato chips at the table, usually the beat-up chips at the bottom of the bag for the crunch, with either tiger sauce or sriracha.
I'm really looking forward to these series. Good luck and thank you Glen!
Not to knock this series at all but this reminds me of collage/post collage bachelor cooking. Also I am coming around to idea of milk-in-a-bag. Thanks Glen!
My family always used no name egg noodles in our tuna casserole so your fresh egg noodles sound perfect to me.
I made the no knead bread from sourdough last night. Probably one of the best breads I've ever had. I dunno how you could screw it up either.
Yum that looks good, thanks for this series, so much fun to watch while stuck at home.
haha that's funny, I'm glad you used turkey!!
Chicken and tuna are COMPLETELY sold out where I am in california, but turkey is still heavily stocked, so my father and I've been making a ton of our typical chicken dishes with turkey these days as a replacement :)
Glen..If you thinks about what is happening around us, it's like going back into depression times, eating what you have in the pantry. The salmond Casserole idea..I agree with Jewel.. Thanks for the method.
My head is exploding with ideas for what to do that canned turkey. Just a few are:
turkey salad sandwich
creamed turkey over mashed potatoes, toast, or both
turkey pot pie
turkey ala king
turkey patties or croquettes
turkey stroganoff
turkey soups with rice, noodles, veggies, or a combo
turkey quiche/frittata/omelet
turkey tacos/burritos
Just a few for thought. Love your channel. Thanks for sharing.
Glen, I love your channel. Growing up in New England, we often had crushed corn flakes on casseroles like this. Keep safe.
The potato chips were for a friend... I swear!
I am really enjoying these "Stuff in Our Pantry" videos. Thanks for making them. Also, I agree with Jules regarding creamed salmon :-(
Maybe Haluski could be made with those fresh noodles. Cabbage and onions, salt pepper and butter are all you need I think.
Sounds delicious.
Hi Glen, I love your simple recipes. When I was young, my mom used to make a simple mid-week casserole: left-over boiled noodles, some slices of cooked ham, shred in strips, a well-spiced chunky tomato sauce (yes please use the canned one, add onion, garlic, oregano, salt, pepper). In a well-buttered oven-save dish use some breadcrumbs to coat it. In goes one half of the noodles, the ham strips, the tomato sauce. Top it off with the remainder of the noodles, add a few tea-spoons of soft butter, sprinkle with breadcrumbs and about the same amount of grated parmesan cheese. Bake for about 35 to 40 minutes in a preheated 360 degrees F or 180 degrees C oven, until the top is golden brown. Serve with a green salad. I loved it just the way it was, my siblings wanted ketchup on their plate. As I 'm writing this, I'm starting to drool.
Family of 6 - frozen bags of milk all the time - 😎
Who doesn't have a stash of panko??!! 👍👍
Cream salmon on toast!! - 🏅
Glen and Friends nails it everytime!
I am really appreciating this series!
Def add frozen peas! Also, chopped water chestnuts adds a nice crunch.
Made this tonight for dinner. Was great!
Every time I watch your videos, I first, get hungry, second of course, I watch them for the excellent recipes. This sounds pretty darn good and it's simple. It also will have me look for canned turkey, at my local Tops Friendly Market, south of the border here, Thanks for the ideas.
Watching this in March 2021...it's still March, weeks turned to months turned to year(s)
tinned salmon pie, was a staple when I grew up, and now my kid enjoy it(ish). It's like cottage pie but with salmon and a white sauce. because this is happening, we have enjoyed our time in the kitchen. As you've been doing bread, pasta, pie's we have been doing the same. We have not done the beer yet, I'm rambling on and on, CHEERS
I actually have canned chicken in the cupboard for over a year. Got it the same way, thought it was tuna. I'll give it a go!
I love tuna noodle casserole.
I'm gradually rewatching some of your videos. My mom made curried eggs on toast.
Made tuna helper the other day for the first time in forever. It actually surprised me how good it was, I guess I forgot. Will have to give this a try. Keep up the good Glen!
Watching you make this. It sort of reminds me of Turkey/chicken pot pie filling.
My mom used to make creamed tuna on toast. It was definitely
different but good. I’ve often wondered How it was made...🤷♀️. Luv watching your videos!