it never fails to amaze me when you put a heavy baking dish right on the oven door. I'm always paranoid the tiniest pressure on my oven will break the door off.
@@HeroOfCows It's not the water from the butter. The same thing happens in oil based roux. I think it's the fat molecules evenly distributing throughout the flour granules. They clump up when they're first put in, then the oil starts to diffuse through the flour.
Classically trained gourmet chef/caterer here; Tuna Noodle Casserole SLAPS!!! I've put it on menus as both rustic and fancy versions and folks LOVE IT! This looks like a great at-home method!
Tuna casserole was the first meal I learned to cook by myself. My recipe was a lot simpler, just noodles, cream of mushroom soup, canned tuna and frozen peas. It wasn't by any means gourmet but still pretty tasty for a 12 year old. Will definetly have to try this version.
I learned a pretty similar recipe that added cheddar cheese and used cream of chicken. Gotta say that this one is looking a whole lot better... Gotta try this.
@@erberor8007 It would actually be delicious if he didn't dump a whole bottle of wine in it. That will ensure it will taste like wine soup with some veggies thrown in.
Yep, I've been cooking it that way for decades and it always works. I just don't understand why so many recipes call for the milk to be added a bit at a time!
Adam is one of the only RUclipsrs who I never skip a video by. Even if the recipe or food science doesn't appeal to me there's always some great info in there, and it's delivered in an entertaining way
Ethan Chlebowski is the same for me. I don’t eat pork but I will sit through an 18 minute video of him explaining the science behind perfectly cooked bacon
While I have mixed feelings about this actual dish due to some childhood memories of being made to eat tuna casseroles, I love the one-take approach to lowering your workload, Adam, since you've been talking on the podcast about how you've been working yourself to death. I also love any kind of one-pan/one-pot/one-skillet recipe where you just chunk stuff in and cook it. Easy delicious food is the best!
I mean I still like tuna myself, but you might want to try canned chicken in the same recipes if it isn’t the overall texture! Also way more sustainable, can even be cheaper if you find the right place.
@@farmerboy916 I love me some canned chicken as a tuna substitute. Tuna seems to have gotten "fishier" flavored since I was a kid, so I was super excited to be able to eat Tuna Helper (yes, I like that stuff, with chicken) and chicken instead of tuna salad sandwiches again.
My mom made this when I was growing up MANY years ago, using cream of mushroom soup as the thickener. It wasn't about tasting like anything lol, it was about a very, very low cost meal for a family of 6 that had only my dad's Navy salary. It was never my favorite, but it was stupid inexpensive. She did good work in that kitchen. ❤
As I've gotten older and have kids of my own, I've come to really appreciate some the meals that mom made for our family of 5 that, at the time, I got real burnt out on. Dishes like this casserole, or chili mac, chicken spaghetti, etc. Filling meals that go a pretty long way, but dirt cheap to make.
I ❤❤❤ tuna casserole. Different veggies, different noodles, different sauces, different seasonings, even different proteins like canned chicken instead of tuna ... infinite delicious variety.
I love my mom and her cooking, but “casserole nights” were always the ones that we had to fork down. It was always so bland, leading me to believe that casserole in general was just a tasteless dish that was somewhat of a health food. But that’s why I like your videos Adam, because looking at the end result made my mouth water and piqued my curiosity on what a flavorful casserole would taste like. Looking forward to trying out this recipe!
For me it was frozen meat and vegetables. Mom would cook up some de-thawed moose meat and boil frozen veggies/potatoes. I remember vivid nights chewing on stringy moose meat for hours just to force it down. It took moving out to learn that moose meat and vegetables could be a tender and flavorful experience.
Whenever Adam says "I don't know why", I know there's going to be an episode someday. Looking forward to learning all about roux sometime in the future.
I'm in the UK too... Yeah, tuna pasta (I can never be bothered with the baking part) has been a favourite quick store cupboard meal since I was a student 19 years ago. We used to have it when I was a kid, particularly if we went camping. I think the recipe started as an attempt by my mum to recreate the Schwartz 'tuna neapolitana' packet mix. I fry an onion in a little too much oil, add some flour to make it into the roux, add milk, pinch of dried mixed herbs, squirt of tomato puree, salt and pepper, tin of tuna and either small tin or handful of frozen sweetcorn. Mix in cooked pasta and finish with some grated cheese. You could bake it for a bit if you want it crispy One can of tuna used to be enough for two but it seems like all UK supermarket tuna cans have suffered ridiculous shrinkflation over the past few years so now you only get 102g of tuna in a can.
Don't forget, at least in my opinion, there's a bit of taste fermentation going on between the initial cooking and reheating. A extra reaction of all the tastes involved. It can make a great casserole, epic!! Great and simple recipe, thanks for doing it.
i remember hearing a theory (maybe from adam? i cant remember) that leftovers dont actually taste better, its just that when you cooked it the first time your nose had already gotten used to all of the smells put off by the food by the time you ate it
Looks very delicious, I really like the idea of including marinated artichoke hearts, and adding wine is a great tip. Thank you, going to make it right away.
Hi Adam. I've been a fan of your channel for a long time, since your pizza and cookie recipes went viral. We recently had our first child (yay!) and then a few weeks later discovered that this child was allergic to a protein in dairy (boo!) I don't know if you've always been doing this but the fact that you give dairy-free/vegan options is relevant to my life and so appreciated right now in a time that we really need a big casserole that we can just eat for several days (taking care of a newborn is hard!!). You rock dude!
Great timing. My nearest supermarket has a sale this week on most of the ingredients and I've got plenty of tuna canned in olive oil from Natural Catch on hand. Plus, I loved my grandmother's tuna noodle casserole and this is a great dish for the fall season.
Just made this without the artachoke (that doesn't last long our house) and burned the rue a little, plus only had low moisture mozzarella shreds and this came out amazing 💙
As a vegetarian I do really miss tuna pasta and I was ready for this to be a video I just watch and then never make, but that throwaway line of "canned marinated mushrooms" really perked my ears up and I'll definitely be doing it now! I know nothing is like tuna, but that's such a good suggestion for a replacement!
I just checked and it doesn’t seem to be in their U.K. line-up yet (I’m in Austria). On the flipside, you have quorn - the mince or chunks would be good in this kind of dish.
OMG - the best tuna casserole. The artichokes add a kind of brinyness that really is great. Love that there is no draining of the artichokes and tuna. Fresh, rich, and delicious. Really takes a big pan. Put a jelly roll pan under to catch drips.
made a vegan noodle casserole inspired by this recipe, used cauliflower instead of the tuna. The method is great and it tasted delicious. I recommend green pickled peppercorns as an addition!
I didn't grow up with tuna casserole. Or tunafish sandwiches. I guess my parents weren't into canned tuna. So I always thought canned tuna was "fishy" or "stinky." Years later I barely have an appetite for it (I can stomach it now), and this preparation by Adam now has my mouth watering. This wouldn't be the first Adam Ragusea video that caused me to explore!
It's worth trying several brands to find the most pleasing taste and texture for you. Here in France, I can only stand my store brand, the name brands all fall short.
Holy crap Adam, I've been en joying your non-cooking so much that this absolute perfection of a cooking video is just... ugh, so much yes. The right details, you mention all the things I care about, you just... gah.. wha... hya!!
Irish recipes? I live in Ireland, and traditional Irish food is bland as shit. It's what happens when you're forcibly impoverished by your imperial neighbour for about 400 years. But believe me, you don't want more Irish recipes.
Thank you for making these simple dishes, tuna casserole is my favourite comfort food and I won't apologise for it. I subsribe to you because when you post something I actually want to make it. I do mine with sweet corn and spring onions but artichokes are delicious so that's definitely happening in the future!
4:00 If you rap the four compass points of the jar lid with the back of your chef's knife, you disturb the rubber sealing ring underneath enough that you can open the jar easily without help.
One of my favorite "hard time" meals is canned tuna with peas mixed in mac n' cheese. I always have thought it was really trashy and that not many other people probably enjoyed it, but holy shit look at this. It looks delicious
My daughter adds chopped dill pickles to her Mac n cheese. Honestly, it's tasty - the salty, tangy pickles and the creamy savory & salty cheese make a great combo. Who would have thought?
Pedantry time! Regarding 1:12, a quart contains slightly less volume than a liter, not more. One gallon is 4 quarts but only 3.8 liters. So a quart is around 950 ml.
The reason why the rue expands during the heating is because as the bubbles and stuff forms, it stretches the starches. Giving it the appearance of more volume.
Used this recipe as a jumping off point for dinner tonight. Did not disappoint in the slightest. Attempted to make it in the instant pot to save time but it burned the bottom so I transferred the dish to the oven and exercised patience. Well worth the wait.
I just made this for dinner tonight! I thought it was quite alright, but my partner thought the wine taste was a touch strong. Also I think potatoes might work better than gluten free pasta, the jovial rice pasta that I usually use got quite soft and borderline unpleasant. However, I think those shall be easily overcome as I use up the leftovers and think about how best to make it even more accessible next time. Thanks for sharing!!
I've used corn/quinoa elbow macaroni but pre -par-cooked. Worked perfectly. The casserole was dare I say, most tasty served at room temp. Mine had cheddar in it, no wine, and used veg stock with splash of cream for the sauce. Like tuna kugel.
Instead of pressing out the center of each round, you can slice the top off and twist the rest around a skinny butter knife. The bulk should come out and you can tap out whatever is left. Then cut into slices.
As someone who's always looking for good ways to feed a horde of folks (all of us on restricted diets of one sort or another), I deeply appreciate the way that you frame these recipes, because I can use the general principles that you're illustrating, without necessarily following the recipe itself. As here: I generally cannot with whole peppers but I *can* put a pinch of cayenne and get that heat without having to risk my eyeballs. (Allergies and an unfortunate level of clumsiness do not go well with capsaicin.) I also very much appreciate being directly SHOWN how to get that roux to come together. I expect I'll always struggle mightily with sauces, but I've never once managed a bechamel. Always scorches, or if it doesn't scorch, it's all lumpy and yuck. (From a purely intellectual perspective, I suspect I'm going too fast and/or have my heat too high; but in practice, it just keeps happening. Maybe the sauce knows I'm afraid or something.) Tarragon is a big favorite among my crew, and lemongrass makes even my husband pleased about fish dishes. I might come edit this comment after I give this a shot!
I made this last night. A few comments: (1) folks will want to plan to have a jumbo-sized casserole dish. A standard 9 x 13 (3-quart) casserole dish will be way too small. Something like 6 quarts and up will work best. I used a 5-quart casserole dish and that barely could contain all the ingredients. Also, my 5-quart Pyrex was not safe for use on a gas stovetop (so I needed to do the bechemel sauce in a separate pan). (2) This dish was a miss with our daughter; she said it tasted sour (others have commented on the effect of using a whole bottle of wine here); I'd have to think that garlic, chicken, or vegetable stock would taste better than using a whole bottle of wine. (3) I know Adam doesn't give measurements (seemingly as a matter of policy) on things like garlic powder, onion powder, etc., but he would be doing novice cooks a service if he did so. There's no need for a novice cook to have to pause and sweat something like, "should I put 1 teaspoon or 2 teaspoons of garlic powder?"
@@nharber9837 I totally hear you. That said, my own view is that giving novice cooks a "base case" of., say, 2 tsp of garlic powder (of course, you can add more or less dependent on taste)...can only be helpful. The experienced cooks will have the confidence to ignore and the knowledge to efficiently apply their own judgment.... I think Adam is a fantastic teacher of cooking, and I'm very grateful that he and others (Chef John, Pressure Luck Cooking, etc.) have turned a non-cook like myself into a novice cook with growing kitchen confidence.
I never thought about dumping artichokes in a casserole but I think I might try it w/ canned chicken instead of tuna and maybe some frozen lima beans, carrots, green onions and peppers.... Sounds like an amazing cold afternoon meal. 😋😍🍴😁
You should put the scallion roots in the garden. They will quickly grow more scallion tops. Keep about an inch of the root and just stick them in the dirt, root side down, of course.
My parents used to make Kraft Dinner, add tuna and a few other things, and bake with cheese in the oven and I used to love it. I'll have to try this one!
been a while since I came back to this channel. Digging the one shot, top to bottom view of the video. DUnno if it's just for this video or it's the new format, but I like it lol
1:12 Not that it matters at these volumes or in non-patisserie recipes, but a quart is just UNDER a liter (.946). Just helping those who don’t know the conversion factor.
Hey Adam could you do a video on why certain meals like this casserole taste better after they've sat in the refrigerator overnight? Is it a starch thing? Is it a sauce thing? I have no idea but would love to learn.
Roux loosens up as it cooks because of heat breaks starch down into more basic sugars. Starch is essentially just really long sugar chains that our gut can't break down. As you heat starch it breaks apart and the sugars caramelize and and losing starch in the emulsion = less thick
I used to do something like this in Australia, but used lemon juice in the roux, also the juice of the tuna. Then topped it with sliced tomatoes and cornflakes (which I usually left out).
Roux tip: take the pan off the heat while you’re whisking in the milk and then put it back once all the lumps are gone. This helps prevent the lumps cooking and solidifying before you can whisk them away.
I LOVE Tuna Noodle Casserole !!!! :) Such awesome Childhood yumminess . My family was basically poor when I was little - I know what it's like to stand on line for government cheese. And it was these simple recipes that made things seem so much better.
This is exactly like my mother used to make..... well, except for the wine,.... and the peppers... and the spices... and the artichokes.... and the cheese.... and the tuna.... wait, no... we had the tuna... Come to think of it.... Mom's was nothing like this!
I just recently started buying the Wild Planet Slip Jack tuna. It is so good. And I got several cans in the pantry so I'm definitely gonna try this recipe once I get the other ingredients. A hot casserole dish is the best when it's chilly outside.
When you make the béchamel sauce at the beginning preheat the milk. Minimum to room temperature or warmer. This way the sauce has less tendency to lump. Season it with some nutmeg and white pepper.
I did this one complete with wine and white button mushrooms(sliced). The result wasn't as good as I'd hoped at first, but after a day covered in the fridge it was really good!
u just answered the age old question and it makes complete sense. "so there is enough viscosity to whisk out the lumps" so this method is only required in large applications of it. chef john isn't wrong with his "hot roux cold milk = no lumps" method because it's almost always applied where there isn't a large amount of milk. the science behind adding the liquid bits at a time is just as simple as you explained and i had a feeling !!. thanks for that.
@@patriaciasmith3499 I was having this constant, unbearable anxiety because of university stress. Not until I came across dr.chris345, a very intelligent mycologist.He saved my life honestly
@@patriaciasmith3499 I’m feeling the same way too. I put too much on my plate and it definitely affects my stress and anxiety level. I am so glad to be part of this community.
Do you need special baking/casserole dishes to go from stove-to-oven like that, or is that something you can do with most baking pans? I've seen you do the same thing in other videos, and I keep wondering if I've been making my life harder than it has to be.
Thank you for mentioning to pour in the milk step by step until all flower is dissolved in the milk. I think this is mentioned too rarely. I have very good results if I take the whole thing off the burner. This makes that the flower not bind/thicken, which makes it a lot easier to dissolve it. It's harder to estimate the amount of milk you need but at a certain point when the flour is sufficiently dissolved you can savely heat it up again.
Went to my nan's last week and she had an excess of tinned tuna and other fish gettin close to best before date (how long she's had them I don't know lol) and this is a great recipe for me to cook her summat up other than tuna buttys :)
dumping an entire bottle of white wine into a casserole is perhaps the most adam ragusea thing i ever did see
I kept wondering when the pan was gonna overflow-- must have been a lot deeper than any I've had. He put a LOT of food in there.
I did the same, turned out horrible. Tastes like dry white wine all the way. 😅😂
OK!!!
@@DENIEL1908 Try a nice sauvignon blanc. Bright tangy flavour. The best for flavourful reductions.
My thoughts exactly
it never fails to amaze me when you put a heavy baking dish right on the oven door. I'm always paranoid the tiniest pressure on my oven will break the door off.
My fear is that it'll shatter the oven glass....that's subjected to the same heat as the baking dish
I'm confused about your concerns. I thought that the door was super strong.
@@jayj4705 Haha I know right? I get paranoid about it despite the fact that everything in the oven, door and glass included, are really hot.
If it breaks, it breaks.
@@eugenetswong Depends on the oven. I had the displeasure of witnessing one parting from the rest of the oven, which was pretty annoying.
"A roux loosens up as it cooks. I don't know why."
Sounds like we'll have a topic for a Monday episode in the future
A roux loosens up that ragussy apparently
Yeah! I was thinking the same thing too!
I'd imagine it has something to do with the water content of the butter boiling out as the roux cooks. Unless it also happens with "pure" fats?
My guess is the relatively cold flour is just cooling down the butter and making it thicken up initially. Cajun roux with oil doesn't do it.
@@HeroOfCows It's not the water from the butter. The same thing happens in oil based roux. I think it's the fat molecules evenly distributing throughout the flour granules. They clump up when they're first put in, then the oil starts to diffuse through the flour.
This one-pan Pinot Grigio casserole looks delicious! Awesome work Adam!
Classically trained gourmet chef/caterer here; Tuna Noodle Casserole SLAPS!!! I've put it on menus as both rustic and fancy versions and folks LOVE IT! This looks like a great at-home method!
Tuna casserole was the first meal I learned to cook by myself.
My recipe was a lot simpler, just noodles, cream of mushroom soup, canned tuna and frozen peas.
It wasn't by any means gourmet but still pretty tasty for a 12 year old.
Will definetly have to try this version.
I learned a pretty similar recipe that added cheddar cheese and used cream of chicken. Gotta say that this one is looking a whole lot better... Gotta try this.
I was gonna comment the same thing. This was one of my "struggle meals" in college
@@erberor8007 It would actually be delicious if he didn't dump a whole bottle of wine in it. That will ensure it will taste like wine soup with some veggies thrown in.
@@brockreynolds870 I mean
it is Adam we're talking about here
I'm literally about to do Adam's recipe and I saw this and realized I have a can of cream of mushroom in my pantry. I might use it...
I stay true to chef john's "hot roux cold milk = no lumps", never failed me once.
Time for a Bechamel Battle™ between these two! :D
Same here.... I dump my milk in all at once, ice cold from the fridge, and never have issues.
I first thing that popped into my head
Yep, I've been cooking it that way for decades and it always works. I just don't understand why so many recipes call for the milk to be added a bit at a time!
Preach!
Adam is one of the only RUclipsrs who I never skip a video by. Even if the recipe or food science doesn't appeal to me there's always some great info in there, and it's delivered in an entertaining way
Ethan Chlebowski is the same for me. I don’t eat pork but I will sit through an 18 minute video of him explaining the science behind perfectly cooked bacon
Ok what specific information entertained you in this video?
@@Madge104 I enjoyed this recipe because it’s quick and easy. It’s something I could do on the weekend and save for later in the week
I wish he'd leave his political leanings out of his cooking videos sometimes.
While I have mixed feelings about this actual dish due to some childhood memories of being made to eat tuna casseroles, I love the one-take approach to lowering your workload, Adam, since you've been talking on the podcast about how you've been working yourself to death. I also love any kind of one-pan/one-pot/one-skillet recipe where you just chunk stuff in and cook it. Easy delicious food is the best!
I mean I still like tuna myself, but you might want to try canned chicken in the same recipes if it isn’t the overall texture! Also way more sustainable, can even be cheaper if you find the right place.
@@farmerboy916 I love me some canned chicken as a tuna substitute. Tuna seems to have gotten "fishier" flavored since I was a kid, so I was super excited to be able to eat Tuna Helper (yes, I like that stuff, with chicken) and chicken instead of tuna salad sandwiches again.
My mom made this when I was growing up MANY years ago, using cream of mushroom soup as the thickener. It wasn't about tasting like anything lol, it was about a very, very low cost meal for a family of 6 that had only my dad's Navy salary. It was never my favorite, but it was stupid inexpensive. She did good work in that kitchen. ❤
As I've gotten older and have kids of my own, I've come to really appreciate some the meals that mom made for our family of 5 that, at the time, I got real burnt out on. Dishes like this casserole, or chili mac, chicken spaghetti, etc. Filling meals that go a pretty long way, but dirt cheap to make.
@@MartinUnderwood Yes, for sure. I became a single mom when my kids were little and we def had some of these types of meals on heavy rotation.
At our house, Dad's favorite was red beans and ham hock, with cornbread baked in an iron skillet.
I ❤❤❤ tuna casserole. Different veggies, different noodles, different sauces, different seasonings, even different proteins like canned chicken instead of tuna ... infinite delicious variety.
Fancy it up with crab!
I credit Adam for making me less picky, basically everything he cooks looks so good I wanna at least try it
I love my mom and her cooking, but “casserole nights” were always the ones that we had to fork down. It was always so bland, leading me to believe that casserole in general was just a tasteless dish that was somewhat of a health food. But that’s why I like your videos Adam, because looking at the end result made my mouth water and piqued my curiosity on what a flavorful casserole would taste like. Looking forward to trying out this recipe!
no way this legend gamer is leaving heartfelt comments on Adam Ragusea videos.
For me it was frozen meat and vegetables.
Mom would cook up some de-thawed moose meat and boil frozen veggies/potatoes. I remember vivid nights chewing on stringy moose meat for hours just to force it down.
It took moving out to learn that moose meat and vegetables could be a tender and flavorful experience.
@@GuitarSlayer136 moose meat hahaha wild
Never expected a gaming channel to comment on an Adam Ragusea video lmao
I hope Squarespace pays Adam well. His transitions and the mini websites he makes for them every video are unmatched 👌
Whenever Adam says "I don't know why", I know there's going to be an episode someday. Looking forward to learning all about roux sometime in the future.
In Scotland, we call it 'Tuna Pasta Bake.'
Holds legendary status.
This seems quite a different style to pasta bakes I've seen in the UK/Scotland but it's the same basic premise. Will need to try this one to compare.
I'm in the UK too... Yeah, tuna pasta (I can never be bothered with the baking part) has been a favourite quick store cupboard meal since I was a student 19 years ago. We used to have it when I was a kid, particularly if we went camping. I think the recipe started as an attempt by my mum to recreate the Schwartz 'tuna neapolitana' packet mix.
I fry an onion in a little too much oil, add some flour to make it into the roux, add milk, pinch of dried mixed herbs, squirt of tomato puree, salt and pepper, tin of tuna and either small tin or handful of frozen sweetcorn. Mix in cooked pasta and finish with some grated cheese.
You could bake it for a bit if you want it crispy
One can of tuna used to be enough for two but it seems like all UK supermarket tuna cans have suffered ridiculous shrinkflation over the past few years so now you only get 102g of tuna in a can.
One shot recipes are something that I didn't knew I needed in my life - it feels strangely immersive, I love it!
Thank you got promoting sustainable fishing and for putting the ad at the end of the video. The video flow is vastly improved.
Thank you for updating an old classic I occasionally crave. It really needed a boost of color, flavor and nutrition.
Don't forget, at least in my opinion, there's a bit of taste fermentation going on between the initial cooking and reheating. A extra reaction of all the tastes involved. It can make a great casserole, epic!! Great and simple recipe, thanks for doing it.
i remember hearing a theory (maybe from adam? i cant remember) that leftovers dont actually taste better, its just that when you cooked it the first time your nose had already gotten used to all of the smells put off by the food by the time you ate it
Love some fresh content from Ragussy! Bustin it out for us
I see what you did there-
As a first Gen immigrant, I always craved the OG American dishes like a green bean casserole. I’m 100% making this
“Hot rouxe, cold milk, no lumps” Chef John
Looks very delicious, I really like the idea of including marinated artichoke hearts, and adding wine is a great tip. Thank you, going to make it right away.
Another easy and healthy winter dinner "keeper" here. Great job, Adam!
Video looks vivid and beautiful great job
Green bean casserole is my favorite part of thanksgiving dinner. Midwest classic.
Really enjoying the one shot video, keep em coming!!!!
Hi Adam. I've been a fan of your channel for a long time, since your pizza and cookie recipes went viral. We recently had our first child (yay!) and then a few weeks later discovered that this child was allergic to a protein in dairy (boo!)
I don't know if you've always been doing this but the fact that you give dairy-free/vegan options is relevant to my life and so appreciated right now in a time that we really need a big casserole that we can just eat for several days (taking care of a newborn is hard!!).
You rock dude!
This looks fantastic ! I think peas would be better than green beans ... but MAN ! the wine idea ! -- Great !
I prefer peas in TNC too.
A wise Chef John once said, 'Hot roux, cold milk, no lumps.'
I remember hearing you talking on your podcast about how amazing this casserole was, and I got even more excited to watch this video!
Great timing. My nearest supermarket has a sale this week on most of the ingredients and I've got plenty of tuna canned in olive oil from Natural Catch on hand. Plus, I loved my grandmother's tuna noodle casserole and this is a great dish for the fall season.
My mom make a very similar recipe but uses rice instead of pasta, and a sharp cheddar baked on top. Turns out great, rice goes in dry too.
Just made this without the artachoke (that doesn't last long our house) and burned the rue a little, plus only had low moisture mozzarella shreds and this came out amazing 💙
I cut this recipe in half and make it weekly for myself, lasts two meals and it never gets old, thanks Adam!
As a vegetarian I do really miss tuna pasta and I was ready for this to be a video I just watch and then never make, but that throwaway line of "canned marinated mushrooms" really perked my ears up and I'll definitely be doing it now! I know nothing is like tuna, but that's such a good suggestion for a replacement!
Do you have access to garden gourmet vegan tuna? I am allergic to fish and that stuff is so realistic I have to avoid it…
@@aimeelinekar3902 in the uk we have a few mock tuna brands but they are all pretty awful I think.
I just checked and it doesn’t seem to be in their U.K. line-up yet (I’m in Austria). On the flipside, you have quorn - the mince or chunks would be good in this kind of dish.
OMG - the best tuna casserole. The artichokes add a kind of brinyness that really is great. Love that there is no draining of the artichokes and tuna. Fresh, rich, and delicious. Really takes a big pan. Put a jelly roll pan under to catch drips.
made a vegan noodle casserole inspired by this recipe, used cauliflower instead of the tuna. The method is great and it tasted delicious. I recommend green pickled peppercorns as an addition!
I didn't grow up with tuna casserole. Or tunafish sandwiches. I guess my parents weren't into canned tuna. So I always thought canned tuna was "fishy" or "stinky."
Years later I barely have an appetite for it (I can stomach it now), and this preparation by Adam now has my mouth watering. This wouldn't be the first Adam Ragusea video that caused me to explore!
It's worth trying several brands to find the most pleasing taste and texture for you. Here in France, I can only stand my store brand, the name brands all fall short.
Holy crap Adam, I've been en joying your non-cooking so much that this absolute perfection of a cooking video is just... ugh, so much yes. The right details, you mention all the things I care about, you just... gah.. wha... hya!!
I also have never so quickly wanted to go to the store and make this. I am biased towards large-scale one-go foods though... like chili and jambalaya.
You forgot the crushed potato chips & parm for the crunchy topping. Nona’s answer for every casserole or dressing, lol.
DUDE, my mother made a casserole egg noodles, mixed veggies frozen, a can of tuna, mayo, and some cheese. It smells unpleasant but tastes soo good
Tuna and Noodle casserole is one of my favorites of all time.
Please make a seafood boil recipe, more Irish recipes would be great as well.
I'm all for this...... minus the crab for obvious reasons lol
Irish recipes? I live in Ireland, and traditional Irish food is bland as shit. It's what happens when you're forcibly impoverished by your imperial neighbour for about 400 years. But believe me, you don't want more Irish recipes.
I've never been a fan of tuna casserole but this sounds really good. Gonna try it! Great additions to amp up flavor!
Thank you for making these simple dishes, tuna casserole is my favourite comfort food and I won't apologise for it. I subsribe to you because when you post something I actually want to make it. I do mine with sweet corn and spring onions but artichokes are delicious so that's definitely happening in the future!
4:00 If you rap the four compass points of the jar lid with the back of your chef's knife, you disturb the rubber sealing ring underneath enough that you can open the jar easily without help.
One of my favorite "hard time" meals is canned tuna with peas mixed in mac n' cheese. I always have thought it was really trashy and that not many other people probably enjoyed it, but holy shit look at this. It looks delicious
My daughter adds chopped dill pickles to her Mac n cheese. Honestly, it's tasty - the salty, tangy pickles and the creamy savory & salty cheese make a great combo. Who would have thought?
Pedantry time! Regarding 1:12, a quart contains slightly less volume than a liter, not more. One gallon is 4 quarts but only 3.8 liters. So a quart is around 950 ml.
The reason why the rue expands during the heating is because as the bubbles and stuff forms, it stretches the starches. Giving it the appearance of more volume.
I make one with salmon, capers, and artichokes: Yum. Never tried it without cooking the noodles first, nice tip. Also going to try white wine.
This looks really good. I'm vegan & might try making a modified version so thank you for the idea of using canned mushrooms instead of tuna!
Used this recipe as a jumping off point for dinner tonight. Did not disappoint in the slightest. Attempted to make it in the instant pot to save time but it burned the bottom so I transferred the dish to the oven and exercised patience. Well worth the wait.
Just made this, was yummy and fed the whole fam, plus we got tons of leftovers! Definitely recommend
I just made this for dinner tonight! I thought it was quite alright, but my partner thought the wine taste was a touch strong. Also I think potatoes might work better than gluten free pasta, the jovial rice pasta that I usually use got quite soft and borderline unpleasant. However, I think those shall be easily overcome as I use up the leftovers and think about how best to make it even more accessible next time. Thanks for sharing!!
I've used corn/quinoa elbow macaroni but pre -par-cooked. Worked perfectly. The casserole was dare I say, most tasty served at room temp. Mine had cheddar in it, no wine, and used veg stock with splash of cream for the sauce. Like tuna kugel.
To quote the dad from Smart House, "Tuna noodle, my favorite!"
T U N A
N O O D L E
Instead of pressing out the center of each round, you can slice the top off and twist the rest around a skinny butter knife. The bulk should come out and you can tap out whatever is left. Then cut into slices.
Very happy to see white wine return.
literally grew up eating "tuna casserole" at least once a week, but was really just pasta, tuna, cream of mushroom soup and veggies.
Truly one of the best cooking video I've ever seen.
As someone who's always looking for good ways to feed a horde of folks (all of us on restricted diets of one sort or another), I deeply appreciate the way that you frame these recipes, because I can use the general principles that you're illustrating, without necessarily following the recipe itself. As here: I generally cannot with whole peppers but I *can* put a pinch of cayenne and get that heat without having to risk my eyeballs. (Allergies and an unfortunate level of clumsiness do not go well with capsaicin.)
I also very much appreciate being directly SHOWN how to get that roux to come together. I expect I'll always struggle mightily with sauces, but I've never once managed a bechamel. Always scorches, or if it doesn't scorch, it's all lumpy and yuck. (From a purely intellectual perspective, I suspect I'm going too fast and/or have my heat too high; but in practice, it just keeps happening. Maybe the sauce knows I'm afraid or something.)
Tarragon is a big favorite among my crew, and lemongrass makes even my husband pleased about fish dishes. I might come edit this comment after I give this a shot!
I made this last night. A few comments: (1) folks will want to plan to have a jumbo-sized casserole dish. A standard 9 x 13 (3-quart) casserole dish will be way too small. Something like 6 quarts and up will work best. I used a 5-quart casserole dish and that barely could contain all the ingredients. Also, my 5-quart Pyrex was not safe for use on a gas stovetop (so I needed to do the bechemel sauce in a separate pan). (2) This dish was a miss with our daughter; she said it tasted sour (others have commented on the effect of using a whole bottle of wine here); I'd have to think that garlic, chicken, or vegetable stock would taste better than using a whole bottle of wine. (3) I know Adam doesn't give measurements (seemingly as a matter of policy) on things like garlic powder, onion powder, etc., but he would be doing novice cooks a service if he did so. There's no need for a novice cook to have to pause and sweat something like, "should I put 1 teaspoon or 2 teaspoons of garlic powder?"
@@nharber9837 I totally hear you. That said, my own view is that giving novice cooks a "base case" of., say, 2 tsp of garlic powder (of course, you can add more or less dependent on taste)...can only be helpful. The experienced cooks will have the confidence to ignore and the knowledge to efficiently apply their own judgment.... I think Adam is a fantastic teacher of cooking, and I'm very grateful that he and others (Chef John, Pressure Luck Cooking, etc.) have turned a non-cook like myself into a novice cook with growing kitchen confidence.
Season to tasre.
I gasped so many times at the point of preparation and still remain curious to try the finished stuff. This video was a ride :D
I don't really comment on things, I just want the algorithm to pick up Adam's videos :D
I never thought about dumping artichokes in a casserole but I think I might try it w/ canned chicken instead of tuna and maybe some frozen lima beans, carrots, green onions and peppers.... Sounds like an amazing cold afternoon meal. 😋😍🍴😁
You should put the scallion roots in the garden. They will quickly grow more scallion tops. Keep about an inch of the root and just stick them in the dirt, root side down, of course.
looks good, love your easy recipes
My parents used to make Kraft Dinner, add tuna and a few other things, and bake with cheese in the oven and I used to love it. I'll have to try this one!
been a while since I came back to this channel. Digging the one shot, top to bottom view of the video. DUnno if it's just for this video or it's the new format, but I like it lol
I feel like when Adam says: "Rue looses with time but dont know why", nobody on earth knows why
1:12 Not that it matters at these volumes or in non-patisserie recipes, but a quart is just UNDER a liter (.946). Just helping those who don’t know the conversion factor.
Hey Adam could you do a video on why certain meals like this casserole taste better after they've sat in the refrigerator overnight? Is it a starch thing? Is it a sauce thing? I have no idea but would love to learn.
Tuna noodle, my favorite!!!
Tuna noodle, my favorite!
Roux loosens up as it cooks because of heat breaks starch down into more basic sugars. Starch is essentially just really long sugar chains that our gut can't break down. As you heat starch it breaks apart and the sugars caramelize and and losing starch in the emulsion = less thick
I've made this twice now and absolutely love it!
I used to do something like this in Australia, but used lemon juice in the roux, also the juice of the tuna. Then topped it with sliced tomatoes and cornflakes (which I usually left out).
I open stuck lids on jars with a butter knife. Slip under lid the object is to break the vaccum holding the lid tight.
Sir your content is my prize . Keep up the good work 🍻 CHEERS
Adam have the seamless transitions to ads. Its so good that I don't mind watching.. lol
Roux tip: take the pan off the heat while you’re whisking in the milk and then put it back once all the lumps are gone. This helps prevent the lumps cooking and solidifying before you can whisk them away.
I LOVE Tuna Noodle Casserole !!!! :)
Such awesome Childhood yumminess .
My family was basically poor when I was little - I know what it's like to stand on line for government cheese. And it was these simple recipes that made things seem so much better.
But Adam! Chef John has taught us: Hot roux, cold liquid = no lumps. Tried it myself, he's right.
Those peppers blew me away with how big they were. My home grown peppers are tiny so a whole handful is needed for 1 pepper that size.
This is exactly like my mother used to make..... well, except for the wine,.... and the peppers... and the spices... and the artichokes.... and the cheese.... and the tuna.... wait, no... we had the tuna... Come to think of it.... Mom's was nothing like this!
But she did use a casserole dish I suppose?
I just recently started buying the Wild Planet Slip Jack tuna. It is so good. And I got several cans in the pantry so I'm definitely gonna try this recipe once I get the other ingredients. A hot casserole dish is the best when it's chilly outside.
When you make the béchamel sauce at the beginning preheat the milk. Minimum to room temperature or warmer. This way the sauce has less tendency to lump. Season it with some nutmeg and white pepper.
Way nicer than the tuna pasta bakes I lived on as a student: Tuna, cheese sauce (homemade, obviously), peppers, sweetcorn and fusilli pasta.
I did this one complete with wine and white button mushrooms(sliced). The result wasn't as good as I'd hoped at first, but after a day covered in the fridge it was really good!
u just answered the age old question and it makes complete sense. "so there is enough viscosity to whisk out the lumps" so this method is only required in large applications of it.
chef john isn't wrong with his "hot roux cold milk = no lumps" method because it's almost always applied where there isn't a large amount of milk. the science behind adding the liquid bits at a time is just as simple as you explained and i had a feeling !!. thanks for that.
Hi Adam! What brand and size is that casserole pan? I had a great pan by Bobby Flay but it broke and I haven’t found another that is quite as deep.
This was a staple of my grandmother's cooking in the 60's, but she called it Tuna Wiggle!
Making this tonight, I'm sure it's gonna be amazing.
Teach me how to cook mushroom sauce
Where can you find the mushroom itself. Is very delicious when cooked
@@patriaciasmith3499 I was having this constant, unbearable anxiety because of university stress. Not until I came across dr.chris345, a very intelligent mycologist.He saved my life honestly
@@patriaciasmith3499 I’m feeling the same way too. I put too much on my plate and it definitely affects my stress and anxiety level. I am so glad to be part of this community.
@@jorgparker2463 came across the comments about dr.chris345 and I must say he is a genius.
Tripping is not really bad but find a good mycologist who will teach you the right things you need to know
Do you need special baking/casserole dishes to go from stove-to-oven like that, or is that something you can do with most baking pans? I've seen you do the same thing in other videos, and I keep wondering if I've been making my life harder than it has to be.
Thank you for mentioning to pour in the milk step by step until all flower is dissolved in the milk. I think this is mentioned too rarely. I have very good results if I take the whole thing off the burner. This makes that the flower not bind/thicken, which makes it a lot easier to dissolve it. It's harder to estimate the amount of milk you need but at a certain point when the flour is sufficiently dissolved you can savely heat it up again.
When I make tuna casserole I make a veloute using bottled clam juice instead of a bechamel. You end up with a more flavourful finished sauce that way.
Went to my nan's last week and she had an excess of tinned tuna and other fish gettin close to best before date (how long she's had them I don't know lol) and this is a great recipe for me to cook her summat up other than tuna buttys :)
The podcast gang saw this coming, will try it soon
Cold milk + Hot roux = no lumps - chef John