One-pan tuna noodle casserole (that actually tastes like something)
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- Опубликовано: 19 окт 2022
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Seafoodwatch.org's guide for buying sustainable canned tuna: www.seafoodwatch.org/stories/...
**RECIPE, SERVES 6-8**
1 12 oz (340g) bag dried egg noodles
4 5 oz (140g) cans of tuna
1 12 oz (340g) jar of marinated artichokes
1 lb (454g) fresh green beans
1 sweet red pepper
3-4 small hot peppers (or another sweet pepper)
2 bunches of green onions
1 qt (1 liter) milk (or non-dairy milk, or stock, or water)
1 750mL bottle of dry white wine (or less, or none)
1 stick (113g) butter (or 1/2 cup, 120mL olive oil)
1/2 gup (60g) all-purpose flour
grated parmesan or pecorino cheese (optional)
garlic powder
onion powder
dried thyme (or other dried herbs)
salt
pepper
Heat a large, stove-safe baking dish over medium. Melt in the butter then whisk in the flour until smooth. Keep whisking as the roux cooks for a minute or two until it's just starting to turn brown and it starts to smell a little nutty. Gradually whisk in the milk until smooth. Bring the sauce to a simmer until it thickens, then take the heat down to low, and remember to stir it occasionally while you do everything else, so the bottom doesn't burn.
Snip the stem ends off all the green beans and then just them into large chunks. Stir those into the sauce. Seed the peppers, cut into thin slices and stir into the sauce. Tear any decaying outer layers off the green onions, trim off the roots, thinly slice both the whites and greens and stir into the sauce. Stir in the artichokes and their marinade. Dump in the tuna, season heavily with garlic powder, onion powder, dry herbs, black pepper and a big pinch of salt. Stir, taking care to not break up the tuna too much (there's more stirring to come, so go easy on it).
Stir in the dry, uncooked egg noodles. Top off with enough wine (or water, or stock, etc) to just barely cover everything and stir. Taste the liquid and add more seasoning if needed - it should taste a little too salty on its own. Make sure all the noodles are pushed down just below the water line. Grate some cheese on top, if you want.
Cover the pan tightly with foil and bake at 400ºF/200ºC until the noodles are soft and most of the liquid is absorbed, 45-60 min. Uncover and bake until the top is nice and brown, another 20 min or so. Let rest to solidify before scooping. Leftovers reheat great. 
Хобби
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
"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.
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.
This one-pan Pinot Grigio casserole looks delicious! Awesome work Adam!
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...
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!
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.
I credit Adam for making me less picky, basically everything he cooks looks so good I wanna at least try it
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.
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.
Tuna noodles was our go-to "we're broke" dish for ages so this brought me right back, think my mother would appreciate this recipe a lot!
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.
“Hot rouxe, cold milk, no lumps” Chef John
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 ❤❤❤ 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!
A wise Chef John once said, 'Hot roux, cold milk, no lumps.'
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.
Quick, someone send this back in time to 1977 and spare Gabe Kotter the indignity of Julie's cooking!
I hope Squarespace pays Adam well. His transitions and the mini websites he makes for them every video are unmatched 👌
I remember hearing you talking on your podcast about how amazing this casserole was, and I got even more excited to watch this video!
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.
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
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.
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.
Really enjoying the one shot video, keep em coming!!!!
Another easy and healthy winter dinner "keeper" here. Great job, Adam!
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 💙
Green bean casserole is my favorite part of thanksgiving dinner. Midwest classic.
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.
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.
As a first Gen immigrant, I always craved the OG American dishes like a green bean casserole. I’m 100% making this
looks good, love your easy 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!
You forgot the crushed potato chips & parm for the crunchy topping. Nona’s answer for every casserole or dressing, lol.
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?
Tuna and Noodle casserole is one of my favorites of all time.
Great receipe, saved as a favourite. Made it a few weeks ago, its awesome.
Good stuff Ragusea
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.
Video looks vivid and beautiful great job
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.
This looks fantastic ! I think peas would be better than green beans ... but MAN ! the wine idea ! -- Great !
I prefer peas in TNC too.
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).
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.
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.
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!
To quote the dad from Smart House, "Tuna noodle, my favorite!"
T U N A
N O O D L E
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
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!
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.
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.
Truly one of the best cooking video I've ever seen.
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've never been a fan of tuna casserole but this sounds really good. Gonna try it! Great additions to amp up flavor!
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!
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. 😋😍🍴😁
I've made this twice now and absolutely love it!
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.
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!
Yum! I made 1 last week with a whole pile of little left over lamb chops, took 4 hrs, was amazing!
I am making this right now. It smells amazing!
Aaaah!! Between Adam and The Protein Chef, I have GOT to make a tuna casserole now! I donno about adding the artichokes to the dish, but I'll def try some on the side and make a note on whether to add or not for the next making. It's too late (1:14am) to be eating (personal opinion/feeling), so I'll make it now and have it tomorrow and the rest of the week. Thank you for the inspiration~~!
Just made this, was yummy and fed the whole fam, plus we got tons of leftovers! Definitely recommend
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
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.
wise man once said:
hot roux + cold milk = no lumps
Making this tonight, I'm sure it's gonna be amazing.
Thank you for the tuna noodle casserole recipe!
Looks amazing
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.
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.
Thanks again Adam
Wouldn't think to do it by myself
actually, you can dump in all of the milk at once and then stir, if the milk is very cold
it wont be lumpy, because the flour in the roux will only start hydrating when given both moister AND heat
kind of like how cornstarch slurry doesnt thicken until you add into hot liquid
When milk is cold, the pan's temperature drops massively and flour wont hydrate yet and you get plenty time to stir it out.
As chef john says, hot roux cold milk = no lumps
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.
Made this for dinner tonight. It was great! Thx!😊
I love casseroles! I'd be down to see more
looks good, thanks, ill try it
Just made this and it is delicious!
Always looking for different dinner meals!!! Looks amazing, will try , but with Chardonnay
Note, a quart is less than a liter. Thanks for the video!
I like how you do this one-pot.
This is very similar to how I make my tooner casserole, except my vegetals are bell pepper, carrot and celery, and I insist on using dill weed and coriander.
Also, I top with cheddar cheese and bread crumbs.
Never considered myself a casserole gal but I followed your formula with what I had and it’s super tasty 😋
I don't really comment on things, I just want the algorithm to pick up Adam's videos :D
Thank you for this recipe. I love how you explain the why and the result you are working toward. Makes more sense of some directions for new cooks. Why take off the foil for example, or boil or not boil the noodles. I think I will make this soon but I'll sub chicken as dear hubby rejects tuna casserole (a childhood thing, I guess).
This was a pretty smart recipe to show people
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.
Tuna noodle, my favorite!!!
What a great recipe. Thanks.
I love meaty pasta casseroles. So easy, so comfy, and yeah with just a little work you can get some great flavor.
Tuna noodle, my favorite!
Cold milk + Hot roux = no lumps - chef John
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.
Oh my lord this looks so good
Love some fresh content from Ragussy! Bustin it out for us
I see what you did there-
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.
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.