As far as baked dishes go, tuna noodle casserole reigns supreme over mac and cheese. Because mac and cheese shouldn't be baked. Oh yeah, I went there. If you make mac and cheese from the box mix, you get something you can easily eat by digging into it with a fork or spoon and shoveling it into your mouth. Get it from the deli section of the grocery store, from the refrigerated section of the grocery store, from KFC, from Boston Market, and same story: put fork or spoon into the thing, take fork or spoon out of the thing, put it in your mouth. And then there's the "home baked" version. How do you eat that? You take your fork or spoon, turn it sideways, and use it to sort of pinch/cut a section of the mac and cheese so it separates from the mass and then you can eat it. And it will have a snappy chew from the hardened cheese and the edge-dried pasta. It often costs more to make something at home. And it certainly takes more time. Why would someone invest all that time and money into making something that is _worse_ than the cheaper, faster thing? I _hate_ the phrase "molecular gastronomy". Two hundred years ago, baking powder would have been considered "molecular gastronomy". Same with active dry yeast, so let's drop the labels. Trisodium citrate. It's cheap and you can get it on the internet. You dissolve a little bit in a small amount of liquid, you gently melt your favorite cheese into it, and wham: shiny, gooey, non-mealy "nacho" style cheese sauce, but instead of being made in a lab, it's literally just your favorite cheese in a mac-and-cheese-friendly consistency. You just can't get that kind of performance from a bechamel sauce. The bechamel approach still has its merits, though. The trisodium citrate approach is glossy, smooth, and a joy to eat, but it flows. It's doesn't "stack". It doesn't have structure. If you cook up some broccoli, cauliflower, asparagus, etc. and spoon the shiny nacho concoction over it, it will be a pool _under_ the food by the time it reaches your guests, even if you make a relatively thick sauce. A bechamel based sauce stacks. If you need something to sit on top of the food, you can't beat the classic approach. On that note, you have to be careful in your selection of pasta for the trisodium citrate. You need something that can hold onto it with capillary action. Rotini or traditional-sized little macaroni are a good idea. They have enough surfaces close to other surfaces to hold onto a flowy cheese sauce. If you try do to this with large macaroni, or any other large tube like penne, rigatoni, or ziti, you're going to have a plate of naked pasta floating on a viscous pool of cheese sauce.
Chef John! I have been watching your videos since before the grilled cheese days. You’ve taught me everything I know about cooking and you’re one of the reasons my brother and I got so close as we were growing up. We are in our mid twenties now, and every time we make anything we add a shake of cayenne, we make our Béchamels with cold milk, we go around the outside, have our own freakishly small wooden spoon and do the ol’ tapa tapa. You’ve taught us so much but also made our love of food into a real skill, a skill which we use everyday to make our family dinner and something we bond over. Thank you for being such a huge influence in our life. My only unsatisfied food wish has been wanting to see you kitchen! A tour would be the best thing ever. Thank you for all you do sir, after all, it was food wishes that inspired each of our dishes.
OUTSTANDING. I would suggest you guys Also check out “ Cooking With The Blues “ . “ Daddy Jack “ is nowhere near As polished but gosh I have learned alot. “ Happy Cooking “ ( Jaque Pepin’s phrase )
Having these 3 ingredients foods as “staples” in your food pantry isn’t hoarding. People buying some extra food for themselves and their families for emergencies are intelligent as h3ll, because they are thinking ahead in case food ends up limited again in stores. All it takes is buying an extra bag of rice, noodles, peanut butter, etc, whenever you food shop. Just buy an extra bag of shelf stable foods monthly whenever you buy one in the store. Now toilet 🚽 🧻, paper towels, hand sanitizer, are the perfect examples of hoarding, because you do have other options if these aren’t available. The only problem with commercial hand sanitizer is the ingredients are toxic/very drying. By making your own sanitizer with Aloe Vera, Witch Hazel/91% alcohol/drops of essential oils, you have the same equivalent as regular sanitizer, but naturally healthier, limited ingredients. Moreover, America will forever be known as the “toilet paper capital” of the world by most people because of all the articles published by the media for these during this 🗺 event.
@@constitutionalrepublic1966 People keeping a small supply for 1-2 weeks of autonomy, consisting of regularly used non-perishables which are continuously used and restocked (first in, first out) even BEFORE this event started are smart. Others trying to stock up on a year's supply of canned good in last minute are generic hoarders and contributing to the non-availability of certain goods. In Switzerland, shelves with non-perishables were empty even if there was neither a shortage nor a lockdown, but because staff could not keep up with restocking as fast as shelves were emptied. It was absolute madness. Now that we're slowly getting back to normal, those once highly sought after items like flour, sugar, toilet paper and canned beans are on sale with significant reductions. I consider hand sanitizer and toilet paper as easily replaceable by soap and water. In fact, soap and water is even more effective at destroying CoV than hand sanitizer.
I grew up on this! A mean mom's half-assed-yet-still-yummy casserole, as follows: egg noodles (which she never bothered to stir) clumped in 1 corner of an aluminum pan, cream of mushroom soup slopped in another, & a can of red tuna (always red...like catfood) dumped in the 3rd, w/bits of the label b/c she'd angrily torture the can in the manual opener, cigarette hanging from her lip; the 4th corner sat empty but for a handful of crushed cornflakes (her aim sucked.) Baked (burnt) to perfection, placed in the center of the table w/4 sporks jammed in (she hated doing dishes), nonetheless enjoyed by all of us bratty kids. Ahhh, memories XD
My man and I on vacation in the Keys sitting in our recliners watching the sun set. I say I'm imagining two big bucksome men gently fanning me with palm leaves. He says "Am I anywhere in this fantasy of yours?" I say "Yes you are and your naked." he leans in "Oh yeah?" I add "And you are doing the dishes!" He throws his towel at me. I say laughingly "But it's so sexy!"
mjennuferromeo That's like the old joke. . . . A man sits down at the diner counter at breakfast time. The waitress takes his order, " I want my eggs hard, my bacon under cooked, my toast burned then scraped and my coffee lukewarm." The waitress asks the guy why he could possibly want his breakfast this way. He says, Because I'm away from home AND I MISS MY WIFE." padump pump!!
I ate "tuna crack" so much in college, I couldn't stand the thought of it for the last 40 years. You've inspired me to make it again for the first time!
This EXACT recipe has been a staple in my family for years and years, ever since I was extremely little. I am so glad you made this, I'm literally eating some as we speak. :)
Funny thing is, is years ago whenever my wife had made this for me... my coworkers used to think I was being punished... To me, it's good comfort food. I've always used cream of mushroom soup... I can't wait to try this version.
I used to make this for my son all the time. We loved it! Good memories. I add two cloves of minced fresh garlic to the sauté of the onions. Sometimes it needs a squeeze of fresh lemon, and a little yellow mustard, in the sauce. I used to sprinkle wheat germ on top instead of bread crumbs. And I sprinkle paprika over the top to add to the look of the top browning.
Tuna Noodle Casserole was my favorite dish growing up. I would ask our dad every year to make it on my birthday. This recipe came in perfect timing- my birthday is coming up in June so I’ll be making this version for the family, and, I have about two weeks to figure out how to veganize my portion. I’ll most likely sauté some shredded shiitake or trumpet mushrooms in vegan butter and Old Bay Blackened Seasoning to place of the tuna. I usually add shredded seaweed (nori/seaweed sheets) when I make vegan chick pea ‘tuna’ salad, and though it’s not the same tuna flavor I love and miss, it does give mock seafood recipes a great seafood flavor. Thank you for sharing this recipe. It’s always nice to be reminded of childhood favorite things. Be well, stay kind and blessings to all ~
When I started watching your videos, in all honesty, your up and down voice drove me crazy. Now I watch them all the time and don't even notice it. :) I keep watching because they are excellent lessons, keep up the good work!
This gave me a chuckle because “noona” in Korean means “older sister” to younger males, so “Tuna Noona Casserole” is like saying “older sister’s tuna casserole” which is kinda cute xD
As a child, I hated it when I smelled tuna noodle casserole every single Friday night. Loved the noodles, peas, and topping just not the tuna. Now I make this dish with salmon and crab.
Chef John, I just wanted to let you know that, you are the reason I cant loose weight. Thanks buddy. But seriously, Ill be cooking this recipe, like many of your others, very soon.
@Log Splitta I was giving a compliment. Telling a chef that his food is making you gain weight, is a tounge in cheek comment that their food is actually so good, that one cant stop eating it.
These ole videos crack me up.... Such delicious and hilarious commentary along the way. Thanks Chef John... 🤗 You are after all... The Chef of my casserole....🤣🤣🤣
A casserole that stands among the best I’d share some but I was assigned to test Had you been soona, You’d have gotten some tuna. But you were too slow and I ate the rest.
It’s called Tuna Mornay or Tuna Bake in Australia and corn is usually added instead of, or together with the peas. Served with lemon wedges, this dish is still a family favourite.
As a child, I came from a traditional Italian Family so I would of never eaten such a thing. But when we used to have our sleepovers back in the day, one of the moms loved having me over because I was the only person who LOVED her Famous Tuna Casserole! It seems the rest of the family had to eat it on a regular basis along with all the other casseroles. But it was new and fresh to me and this takes me back...I am going to make it in honor of Momma Carol!
In Minnesota, the King of Casseroles (or, as we natives call it: Hot Dish), is Tator Tot and Wild Rice Hot Dish. It usually calls for cream of mushroom soup, too, but I also make it with a roux base. Sometimes you just have to have the comfort food.
my dad makes what we call a Mediterranean version of this - which just means olives instead of peas. though a good Tuna casserole is delicious either war.
That's awsome. I grew up in Germany with an american mom and this always was a family favourite. When we had german friends over they always were blown away by having potatoe chips on a dinner food. I make this on a regular basis and it's still something hardly anyone knows here, but falls in love with when they have it for the first time.
The 12 ounce can of tuna drained and lightly broken up with a fork. would work best for me. The brand that tasted best to me was Chicken of the Sea but that could change. The other big brand didn’t taste good but it could have been an off batch. And treat your kitty to the juice. Heck maybe combine the juice with milk adjusted accordingly and put it in the roux. . We never used to make it with cheese though. Everything these days seems to require grated Parmesan.
The Kirkland brand (Costco) is a 7 oz can so my old tuna recipes from the 70’s work fine again. The big brands have shrunk their cans down to 5 oz over the years which messed up a lot of recipes.
Aloha chef John I have come to know you from your website and Internet. I am in your tuna noodle casserole recipe. I’ve wanted to have this dish ever since that was a child and my mother refused to make it for us saying it was fattening and not healthy, she did not like me to say the least. So I have waited until I am 67 years old to have my own tuna noodle casserole and as much as I want! Luckily my husband loves my cooking too. Thank you for being here for us for whatever reasons people love you have a wonderful holiday. Aloha, Antoinette.
Yes, dude! This is almost exactly how my grandmother would make this. 😊 I used to beg for her to make it almost every night when I was a kid lol. 😅 Thank you for the uplifting memories, John. 🙂 💜💚
My vote is for chips on top . I also use some finely chopped celery mixed in with the peas for a little crunch . I also love using havarti cause it's so creamy .
About 10 days ago I was craving my mom's tuna noodle casserole, but she passed away in 1994 and I haven't had it since. Where was this video two weeks ago? I made one after consulting The University of RUclips and made mine using ideas from several recipes. It was almost identical to yours, except I used a combo of American and Havarti cheeses and a can of cream of chicken and mushroom soup. I like mine a little creamier, so I added both milk and cream and baked it sans the crumbs. It turned out great! I'm going to make my next one identical to this one. Every time (and I mean EVERY TIME) I make one of your recipes, I get rave reviews. I always tell them where to find it and where it came from. I love that people love my cooking, but in the end they understand that it's Chef John's recipe. Thank you Chef John. You're keeping my wife and I well-fed with delishiousness.
Im allergic to tuna so i use chicken . I never use the canned goo, but i cant wait to see the transformation of simple middle of the week dinner cassarole. This made me smile. Simple and hearty and still good enough for our favorite Chef John. ❤
@@mkpetersen1607 It's great but you can substitute any kind of pantry noodle and cheese in a pinch. It's basically a cheese and mac with tuna and peas. You could also substitutes the peas with broccoli or whatever you have. Covid-19 has made my menu really interesting because of the quarantine a and my budget!
You see, this is how you get me Chef John...you publish a quick and easy recipe (but improved version) and I HAVE to try it. Then I am HOOKED and have to slavishly and satisfyingly try EVERY recipe you have posted! You are evil and wonderful at the same time!!
This was absolutely delicious! I just made it and all 5 family members went back for seconds, at least. Your instructions are always perfect which yields amazing dishes! Thank you for never disappointing!
No such thing as a great cooker. We all learn by trying. If you can do this there are many other things you can do. Find recipes like this that you are comfortable with and you will be amazed at how much you progress. Don't be discouraged by things that don't turn out perfectly.
Thanks Chef J for the inspiration. Changed up the basic recipe by adding crimini mushrooms and diced carrots in when sweating the onions. Skipped the cheddar but added in some pepper jack. Also added diced green chilies. Yes we did ENJOY.
I make my sauce with a good amount of cut up sauteed mushrooms, also, as well as the sauteed chopped onions, and a little thyme. I use half and half, but don't add cheese in the sauce. Before I take it off the stove I add a splash of sherry or white wine in it. When I put it in the casserole dish I cut up chunks of cheddar cheese into it, so that you get melted cheese in your spoonfuls, too. I sprinkle some more cheese on top and then crumble up potatoe chips over the cheese. (I'm from Wisconsin, and a cheesehead, as you can probably tell.) Other than these things, ours is quite a bit alike. Oh, and no Worcester sauce either, but a touch of thyme is delish in it.
for a moment around 2 mins i though Chef John was cooking his sauce without pants, but they were just tan pants. which is good, don't want to burn your sausage and eggs
Always has been my favorite, Thanks Chef!!! Ok, so, what is this...Salad..., that you speak of? It has peas in it, that makes it a salad!!! Mom's didn't have cheese in it, but I'll compromise, and make two, one with cheese, one without, eat both, and get back with you, whether I've made a decision or not! (Actually, I'll make 3, Mom's was the Campbell's Cream of Mushroom version, and I really love it), WHAT? you wanna live, FOREVER?????
I made this last night with the potato chip option. The way I measure success is not a verbal compliment but are my family going back for more, which they did. In fact, my wife packed this for her lunch today.
Not to insult The Chef of "You are the Cahuna Rock-and-Roll of Your Tuna-Noodle Casserole", but my first thought of the title of this video reminded me of my mid-70s college dorm life, where we had our choice of 3 or 4 college cafeterias that served slight variations of the same menu on any given day. Tuna Noodle casserole was a staple in the rotation. For me, a few shakes of Tabasco sauce on Tuna Casserole was plenty fine. Today, I might even riff on Chef John's preparation in memory of those days (although an oft-used herb of the era has clouded some memories). Cheers!
Your content has made a big difference for me. Thanks to this treasure trove of great recipes along with clear and easy to follow instructions and great tips and tricks I've learned useful new skills and I'm eating much better, both in taste and nutrition. Before, I bought ready-made food and ordered takeout all the time, now I basically don't do that at all. I'm also wasting a lot less food because of what I've learned and the vast selection of recipes which makes it so I can find something to do with what I've got in the fridge before it goes bad. And because I'm making my own food and wasting a lot less I'm also saving quite a bit of money. So thank you so much, Chef John! This one looks great, will be trying it soon. Hope using egg noodles isn't essential because the only egg noodles I could find was tagliatelle and I thought that wouldn't be right for this.
Omg this dish has been in my family literally for 100+ years. My grandma's mom taught her to make this. So your way is your way, it's different than mine, but similar outcome (main difference is I use canned cream of mushroom soup instead of the onion bechamel type sauce) : the one thing I'd say you MUST add to this casserole ALWAYS is canned whole green chiles. The tart-green chiles you see in stores. Beyond essential, it truly makes the dish. Sorry I had to add my two cents, I've made this for so long and love this casserole
Looks wonderful. I brown fresh mushrooms in butter, and drain them well, before adding them, too. We save the bottom of the bags of Dorito Nacho chips for the absolute BEST topping. This is true comfort food for us. I'm having left-over tuna noodle casserole for dinner, this evening!!! It was so good a couple of days ago, hubby and I are both looking forward to it, again!
Does this mean we'll finally get the Tuna Ventresca Stuffed Shells Director's Cut? Its been 10 years. Or do we have to wait 25 years like we did for the Blade Runner Final Cut?
I got inspired and made this for dinner. I've been cooking tuna noodle casserole all my life - just needed to be nudged to make more than my usual amount of sauce, and make it thinner. Added a small can of jalapenos, just for the heck of it. Best ever. Had two servings and two glasses of wine. Happy end of the week to me!!
since I've got the butter and skillet out, I go ahead with 4 or 5 sliced mushrooms to the chopped onion/garlic mixture. I pour on a can of fried onions as the topping. I'm a fan and supporter. I spread your name around at every opportunity. You cook chicken paprikash very much as did my Hungarian grandmother (yes, she did make spaetzle.)
I prefer to finish my topping off with a little bit of garlic paprika and oregano in with the bread crumbs And a little dill in with the tuna for a more butterer rich flavor😋
When I was a kid, my mother used to make some horrid version of this that involved cream of mushroom soup, peas and velveeta cheese. I hated it. She also had a knack for making it on a day when they had something just about as horrible in our school cafeteria and I wouldn't eat lunch that day. I would come home starving and be greeted with the smell of this casserole baking and honestly, I thought I would throw up. Needless to say, I did not ever eat that slop and spent many a dinner dining on a peanut butter sandwich instead of a hot meal. To this day I cannot eat anything with mushrooms or mushroom soup in it or peas. I have to thank you for this version that does NOT involve gray, canned cream of mushroom soup. In the past, I have put tuna in my mac and cheese, but this looks so much tastier. I will however, swap out the peas for carrots or broccoli. I am making this today and it will be the first time since about 1971 that I have eaten tuna noodle casserole.
@Carpe Diem HaHa. I am with your son. Something about mushrooms just really grosses me out. However, this recipe turned out really well! I was quite happy with the results. I will be keeping this recipe! My husband liked it quite a bit as well. For what it's worth, my husband hates mushrooms also and that goes back to his mother forcing him to eat cream of mushroom soup for his dinner, which then made him throw up. . He does however like peas, but not green beans. I love green beans but hate peas.My parents used to force me to eat them as well as cooked egg yolks. I am talking sitting at the table for hours until I did, so to this day I do not eat mushrooms, peas or hard cooked egg yolks. I know, I am very weird but sometimes those childhood experiences stay with you. LOL!!!!!
I made this today with gluten-free Brown Rice pasta shells, and lactose-free cream. Hubby couldn't stop eating it!! lol I did however have to add his favorites: mushrooms, which I sauteed and added to the sauce. Also added fried onions to the top crumble mixture. So yummy! Thanks chef!
www.allrecipes.com/recipe/280246/chef-johns-tuna-noodle-casserole/
GREAT ! I LOVE THAT THIS LINK TAKES YOU DIRECTLY TO ONLY THIS RECIPES INGREDIENTS ! THANKS !
Show us how to make tuna noodle lobster sauerkraut chow mein burritos.
As far as baked dishes go, tuna noodle casserole reigns supreme over mac and cheese. Because mac and cheese shouldn't be baked. Oh yeah, I went there.
If you make mac and cheese from the box mix, you get something you can easily eat by digging into it with a fork or spoon and shoveling it into your mouth. Get it from the deli section of the grocery store, from the refrigerated section of the grocery store, from KFC, from Boston Market, and same story: put fork or spoon into the thing, take fork or spoon out of the thing, put it in your mouth.
And then there's the "home baked" version. How do you eat that? You take your fork or spoon, turn it sideways, and use it to sort of pinch/cut a section of the mac and cheese so it separates from the mass and then you can eat it. And it will have a snappy chew from the hardened cheese and the edge-dried pasta. It often costs more to make something at home. And it certainly takes more time. Why would someone invest all that time and money into making something that is _worse_ than the cheaper, faster thing?
I _hate_ the phrase "molecular gastronomy". Two hundred years ago, baking powder would have been considered "molecular gastronomy". Same with active dry yeast, so let's drop the labels. Trisodium citrate. It's cheap and you can get it on the internet. You dissolve a little bit in a small amount of liquid, you gently melt your favorite cheese into it, and wham: shiny, gooey, non-mealy "nacho" style cheese sauce, but instead of being made in a lab, it's literally just your favorite cheese in a mac-and-cheese-friendly consistency. You just can't get that kind of performance from a bechamel sauce.
The bechamel approach still has its merits, though. The trisodium citrate approach is glossy, smooth, and a joy to eat, but it flows. It's doesn't "stack". It doesn't have structure. If you cook up some broccoli, cauliflower, asparagus, etc. and spoon the shiny nacho concoction over it, it will be a pool _under_ the food by the time it reaches your guests, even if you make a relatively thick sauce. A bechamel based sauce stacks. If you need something to sit on top of the food, you can't beat the classic approach. On that note, you have to be careful in your selection of pasta for the trisodium citrate. You need something that can hold onto it with capillary action. Rotini or traditional-sized little macaroni are a good idea. They have enough surfaces close to other surfaces to hold onto a flowy cheese sauce. If you try do to this with large macaroni, or any other large tube like penne, rigatoni, or ziti, you're going to have a plate of naked pasta floating on a viscous pool of cheese sauce.
@@jbtechcon7434 once you give those ingredients a tumble, your stomach is ready to rumble.
This recipe is the best! Absolutely delicious!
Chef John! I have been watching your videos since before the grilled cheese days. You’ve taught me everything I know about cooking and you’re one of the reasons my brother and I got so close as we were growing up. We are in our mid twenties now, and every time we make anything we add a shake of cayenne, we make our Béchamels with cold milk, we go around the outside, have our own freakishly small wooden spoon and do the ol’ tapa tapa. You’ve taught us so much but also made our love of food into a real skill, a skill which we use everyday to make our family dinner and something we bond over. Thank you for being such a huge influence in our life. My only unsatisfied food wish has been wanting to see you kitchen! A tour would be the best thing ever. Thank you for all you do sir, after all, it was food wishes that inspired each of our dishes.
that is the sweetest story ever. ❤️
OUTSTANDING. I would suggest you guys Also check out “ Cooking With The Blues “ . “ Daddy Jack “ is nowhere near As polished but gosh I have learned alot. “ Happy Cooking “ ( Jaque Pepin’s phrase )
Awesome! 🌹🌏💪🏽
i’m right there with you, I love Chef John
This is the nicest RUclips comment I've ever read 🥺
I always put the frozen peas in the colander and then pour the hot noodles over them and drain them together. Saves a small step.
I do the same!
Why the need to even thaw the peas? Don't they thaw and cook with the casserole?
Yeah that's a great idea. I've done that sometimes too. What else I've done, is throw the peas in with the pasta at the last minute of cooking.
thank you for sharing that tip!
iWinnedAgain
I tried thawing the frozen peas and very little water drained off of them.
The only thing I’ll have alongside this dish....is a second helping.
A hundred and seventy-five upvotes... :D
Haha heck yeah !
The perfect COVID quarantine recipe for all those people who have hoarded noodles, canned tuna and frozen peas.
Literally lol 🤣
Hell yeah that's what I have in my cabinet 😂😂🤣😁😁
Marc Andersen 😆😆😆😆🚽 🧻
Having these 3 ingredients foods as “staples” in your food pantry isn’t hoarding. People buying some extra food for themselves and their families for emergencies are intelligent as h3ll, because they are thinking ahead in case food ends up limited again in stores. All it takes is buying an extra bag of rice, noodles, peanut butter, etc, whenever you food shop. Just buy an extra bag of shelf stable foods monthly whenever you buy one in the store. Now toilet 🚽 🧻, paper towels, hand sanitizer, are the perfect examples of hoarding, because you do have other options if these aren’t available. The only problem with commercial hand sanitizer is the ingredients are toxic/very drying. By making your own sanitizer with Aloe Vera, Witch Hazel/91% alcohol/drops of essential oils, you have the same equivalent as regular sanitizer, but naturally healthier, limited ingredients. Moreover, America will forever be known as the “toilet paper capital” of the world by most people because of all the articles published by the media for these during this 🗺 event.
@@constitutionalrepublic1966 People keeping a small supply for 1-2 weeks of autonomy, consisting of regularly used non-perishables which are continuously used and restocked (first in, first out) even BEFORE this event started are smart.
Others trying to stock up on a year's supply of canned good in last minute are generic hoarders and contributing to the non-availability of certain goods. In Switzerland, shelves with non-perishables were empty even if there was neither a shortage nor a lockdown, but because staff could not keep up with restocking as fast as shelves were emptied. It was absolute madness.
Now that we're slowly getting back to normal, those once highly sought after items like flour, sugar, toilet paper and canned beans are on sale with significant reductions.
I consider hand sanitizer and toilet paper as easily replaceable by soap and water. In fact, soap and water is even more effective at destroying CoV than hand sanitizer.
I sauté mushrooms first and then add them into the mid.
Ooh, wild mushrooms, and duck instead of tuna. Ideas!
Ooooh, yummm!
Yeah mushrooms are a must.
I add in red bell pepper for the color and flavor as well as mushrooms
ruclips.net/video/3wXNIBaDdB8/видео.html
Mutton patties RAMADAN SPECIAL FROM🇮🇳
I grew up on this! A mean mom's half-assed-yet-still-yummy casserole, as follows: egg noodles (which she never bothered to stir) clumped in 1 corner of an aluminum pan, cream of mushroom soup slopped in another, & a can of red tuna (always red...like catfood) dumped in the 3rd, w/bits of the label b/c she'd angrily torture the can in the manual opener, cigarette hanging from her lip; the 4th corner sat empty but for a handful of crushed cornflakes (her aim sucked.) Baked (burnt) to perfection, placed in the center of the table w/4 sporks jammed in (she hated doing dishes), nonetheless enjoyed by all of us bratty kids.
Ahhh, memories XD
LOL
My man and I on vacation in the Keys sitting in our recliners watching the sun set. I say I'm imagining two big bucksome men gently fanning me with palm leaves. He says "Am I anywhere in this fantasy of yours?" I say "Yes you are and your naked." he leans in "Oh yeah?" I add "And you are doing the dishes!" He throws his towel at me. I say laughingly "But it's so sexy!"
you are such a romantic!
mjennuferromeo
That's like the old joke. . . .
A man sits down at the diner counter at breakfast time. The waitress takes his order,
" I want my eggs hard, my bacon under cooked, my toast burned then scraped and my coffee lukewarm."
The waitress asks the guy why he could possibly want his breakfast this way. He says,
Because I'm away from home AND I MISS MY WIFE."
padump pump!!
great story....been there... still funny when it happens to someone else
I ate "tuna crack" so much in college, I couldn't stand the thought of it for the last 40 years. You've inspired me to make it again for the first time!
I’d like to know if you got your taste back for it? Forty years not eating something is some real conviction!
'Tuna crack' is apt. There is no self control whatsoever when this dish is around.😉
This a great recipe. I really enjoyed it!
@@charleyb8423 I like this tuna casserole recipe and I bet Gouda would make a really good upgrade for the cheese!
@Warrior Son HA HA HAHA HAH!!!!!!! 😄😄😄😄😄
This EXACT recipe has been a staple in my family for years and years, ever since I was extremely little. I am so glad you made this, I'm literally eating some as we speak. :)
Yep. Same here. We just had this a week ago Tuesday. Always a big hit, especially with Hubs and small boys. :-)
I never heard of it. What’s “tuna?”
@@keithwilson6060 lolwhat
Chris Traeger?
Keith Wilson you take one piano...
Yay! I'm on the high carb, high protein diet, too, so this is perfect. 😉
Just made this it was a total hit, replaced peas with corn and used panko and pecorino romano, added a bit of jalapeño for heat .
Awesome comment! This is so me in this crazy 2020!
@@ppapisimo And invented a whole new dish.
I'm sorry, that's no diet that's a bulking phase
Edit- I understand now that this is simply a joke and I have been r/wooshed
Funny thing is, is years ago whenever my wife had made this for me... my coworkers used to think I was being punished... To me, it's good comfort food. I've always used cream of mushroom soup... I can't wait to try this version.
It's mr. Kotter's fault
I understand - people can even mess up simple things. So they've only had bad casserole.
I used to make this for my son all the time. We loved it!
Good memories.
I add two cloves of minced fresh garlic to the sauté of the onions.
Sometimes it needs a squeeze of fresh lemon, and a little yellow mustard, in the sauce.
I used to sprinkle wheat germ on top instead of bread crumbs.
And I sprinkle paprika over the top to add to the look of the top browning.
"Optional, but mandatory."
Sounds like what my professors would say.
Sounds like our Governor right now...
@@warmwoolsoxgood4559 Everyone's governor...
We need this on a Tshirt
Hopefully he was talking about the peas!
Tokyo agrees
I was just trying to find a good tuna casserole recipe without the condensed soup. Perfect timing!
Ya, canned soup bleah.
I've never seen such a beautifully plated casserole, let alone a tuna casserole recipe. *Chef kiss
Tuna Noodle Casserole was my favorite dish growing up. I would ask our dad every year to make it on my birthday.
This recipe came in perfect timing- my birthday is coming up in June so I’ll be making this version for the family, and, I have about two weeks to figure out how to veganize my portion. I’ll most likely sauté some shredded shiitake or trumpet mushrooms in vegan butter and Old Bay Blackened Seasoning to place of the tuna. I usually add shredded seaweed (nori/seaweed sheets) when I make vegan chick pea ‘tuna’ salad, and though it’s not the same tuna flavor I love and miss, it does give mock seafood recipes a great seafood flavor.
Thank you for sharing this recipe. It’s always nice to be reminded of childhood favorite things.
Be well, stay kind and blessings to all ~
Thank you for the blessings!😇
Probably my favorite meal growing up in the 50s and 60s. Perfect quarantine comfort food choice. Thanks Chef John!
When I started watching your videos, in all honesty, your up and down voice drove me crazy. Now I watch them all the time and don't even notice it. :) I keep watching because they are excellent lessons, keep up the good work!
As a little kid in the early 70's I thought it was called Tuna Noona casserole. LOL. A true family favorite in Maryland.
I got so tired of eating this... I did not do it to my children... What is funny is... They are doing it to thiers....
This gave me a chuckle because “noona” in Korean means “older sister” to younger males, so “Tuna Noona Casserole” is like saying “older sister’s tuna casserole” which is kinda cute xD
That's adorable!
lol
I like this idea of using crushed potato chips instead of bread crumbs, thanks for sharing John!
Tuna casserole is my all time favorite comfort food. I sometimes step it up by using smoked tuna that I smoke myself. I love these videos.
Claudia, yum! Someday when your home smoked-tuna is all gone, try canned albacore with smoked gouda or cheddar. 🐟😅
"We're not going to make this too healthy."
May The Lord bless you sir.
I’m just glad someone else, a legit chef, knows and appreciates Tuna Noodle!
As a child, I hated it when I smelled tuna noodle casserole every single Friday night. Loved the noodles, peas, and topping just not the tuna. Now I make this dish with salmon and crab.
You were Catholic too?
Aren't you fancy?
@@epistte : I 'm not Catholic and we used to eat this, too! But my mum made it with cream of celery / cream of mushroom soup. It was still tasty!
@@faithsrvtrip8768 I was Catholic and I mom used cream of mushroom soup. I have made my own with a roux, sour cream and sauteed mushrooms before.
That’s called a food glow up lmaoo but same !&
I love chef johns recipes, and I love the sound of his voice, and his syntax, cadence, the way he speaks.
Chef John is basically writing me a recipe book for college and it´s the best thing i´ve ever had
Chef John, I've actually made this with white Albacore, pepper jack & bacon smoked Gouda cheeses! Thanks for the potato chip secret ingredient tip!
"actually"
WOW! Savory.
Cool, thanks.
Chef John, I just wanted to let you know that, you are the reason I cant loose weight. Thanks buddy.
But seriously, Ill be cooking this recipe, like many of your others, very soon.
Just run a few laps around the grocery store parking lot and you'll be good to go!
@Log Splitta I was giving a compliment. Telling a chef that his food is making you gain weight, is a tounge in cheek comment that their food is actually so good, that one cant stop eating it.
These ole videos crack me up....
Such delicious and hilarious commentary along the way.
Thanks Chef John... 🤗
You are after all... The Chef of my casserole....🤣🤣🤣
A casserole that stands among the best
I’d share some but I was assigned to test
Had you been soona,
You’d have gotten some tuna.
But you were too slow and I ate the rest.
Perfect. 🖤
No... This has made the Tuna commit suicide by drowning themselves in their own oceans... LOOOOOL! xD
It’s called Tuna Mornay or Tuna Bake in Australia and corn is usually added instead of, or together with the peas. Served with lemon wedges, this dish is still a family favourite.
“This is Mac and cheese with benefits.”
I died
R.I.P.
As a child, I came from a traditional Italian Family so I would of never eaten such a thing. But when we used to have our sleepovers back in the day, one of the moms loved having me over because I was the only person who LOVED her Famous Tuna Casserole! It seems the rest of the family had to eat it on a regular basis along with all the other casseroles. But it was new and fresh to me and this takes me back...I am going to make it in honor of Momma Carol!
I'm a simple woman. I see chef John upload, I click. One of my inspiration for starting out my channel. Love your work! 😘
In Minnesota, the King of Casseroles (or, as we natives call it: Hot Dish), is Tator Tot and Wild Rice Hot Dish. It usually calls for cream of mushroom soup, too, but I also make it with a roux base. Sometimes you just have to have the comfort food.
my dad makes what we call a Mediterranean version of this - which just means olives instead of peas.
though a good Tuna casserole is delicious either war.
oooh, maybe half olives and half peas?
dont think they had this luxury in the first war, but maybe in te second. Either war, this should have been delicious
*vietnam flashbacks
ruclips.net/video/3wXNIBaDdB8/видео.html
Mutton patties RAMADAN SPECIAL FROM🇮🇳
The last thing I'd want in any of the wars is a tuna casserole, especially if I'm out on the battlefield
That's awsome. I grew up in Germany with an american mom and this always was a family favourite. When we had german friends over they always were blown away by having potatoe chips on a dinner food. I make this on a regular basis and it's still something hardly anyone knows here, but falls in love with when they have it for the first time.
You could probably do this with two cans. Like hell I will, I'm not the Lady Fortuna of skimping on tuna.
The 12 ounce can of tuna drained and lightly broken up with a fork. would work best for me. The brand that tasted best to me was Chicken of the Sea but that could change. The other big brand didn’t taste good but it could have been an off batch. And treat your kitty to the juice. Heck maybe combine the juice with milk adjusted accordingly and put it in the roux. . We never used to make it with cheese though. Everything these days seems to require grated Parmesan.
Careful though, it could upset your delicate valve.
lmao
@@bridgetosomewhere8635 parm is gross
The Kirkland brand (Costco) is a 7 oz can so my old tuna recipes from the 70’s work fine again. The big brands have shrunk their cans down to 5 oz over the years which messed up a lot of recipes.
Aloha chef John I have come to know you from your website and Internet. I am in your tuna noodle casserole recipe. I’ve wanted to have this dish ever since that was a child and my mother refused to make it for us saying it was fattening and not healthy, she did not like me to say the least. So I have waited until I am 67 years old to have my own tuna noodle casserole and as much as I want! Luckily my husband loves my cooking too. Thank you for being here for us for whatever reasons people love you have a wonderful holiday. Aloha, Antoinette.
Yes, dude!
This is almost exactly how my grandmother would make this. 😊 I used to beg for her to make it almost every night when I was a kid lol. 😅
Thank you for the uplifting memories, John. 🙂
💜💚
Looks so yummy. I love the addition of the peas. Can’t wait to make for my family.
I’m definitely gonna try this one for sure. I’ve been trying your recipes and all has been great recipes thank you for sharing them
“That’s just you cookin” has to be my favorite Chef Johnism. And there are so many to choose from!
My vote is for chips on top . I also use some finely chopped celery mixed in with the peas for a little crunch . I also love using havarti cause it's so creamy .
Going to add the celery, thanks!
About 10 days ago I was craving my mom's tuna noodle casserole, but she passed away in 1994 and I haven't had it since. Where was this video two weeks ago? I made one after consulting The University of RUclips and made mine using ideas from several recipes. It was almost identical to yours, except I used a combo of American and Havarti cheeses and a can of cream of chicken and mushroom soup. I like mine a little creamier, so I added both milk and cream and baked it sans the crumbs. It turned out great! I'm going to make my next one identical to this one. Every time (and I mean EVERY TIME) I make one of your recipes, I get rave reviews. I always tell them where to find it and where it came from. I love that people love my cooking, but in the end they understand that it's Chef John's recipe. Thank you Chef John. You're keeping my wife and I well-fed with delishiousness.
Tuna casserole is my favorite dish. Thanks for sharing, I might try your topping to mix things up some time.
Instantly takes me to some of the fondest food memories of my childhood.
This is the 4th video in the last month where I made a version of this LAST night!!! Get out of my head!! It's dark in there....
Im allergic to tuna so i use chicken . I never use the canned goo, but i cant wait to see the transformation of simple middle of the week dinner cassarole.
This made me smile.
Simple and hearty and still good enough for our favorite Chef John. ❤
My girlfriend literally made this last week from the blog. We were disappointed there wasn't a video and lo and behold...
You get a thumbs up for proper use and spelling of "lo and behold".
Was it good?
What is a girlfriend?
Please stop using the word "literally" unless the very rare case comes up when it's correct to use.
@@mkpetersen1607 It's great but you can substitute any kind of pantry noodle and cheese in a pinch. It's basically a cheese and mac with tuna and peas. You could also substitutes the peas with broccoli or whatever you have. Covid-19 has made my menu really interesting because of the quarantine a and my budget!
Chef John’s videos are therapeutic!!!
This looks delicious and since all the other recipes I’ve tried from Chef John have been wonderful, I’m sure this will be well received as well!
You see, this is how you get me Chef John...you publish a quick and easy recipe (but improved version) and I HAVE to try it. Then I am HOOKED and have to slavishly and satisfyingly try EVERY recipe you have posted! You are evil and wonderful at the same time!!
I'm exercising but stopped in the middle of an arm workout to see this video😂 Thanks Chef John.. it's time for a different kinda arm workout 💪😁
Ya mucky devil. There's no need for that on a family site....
I put my beer down to watch this also.
@@baldieman64 fork lifted from plate to mouth
Or are you kidding???
My hubby and I are misty with nostalgia for this dish. Potato chip topping is the best!
This was absolutely delicious! I just made it and all 5 family members went back for seconds, at least. Your instructions are always perfect which yields amazing dishes! Thank you for never disappointing!
I wrote this tuna casserole joke for you folks...
*But it was canned.*
I just tried tuna-t answer your comment, but it was meant to pea
😂😂😂
Dad, please stahp!
BA-dum-dum.
Susan Oppat ha! That’s what I was gonna say. Ba-dum-tis!
The simplicity of this recipe is very enticing. Many thanks for taking us back to our childhood comforts. 🙋🏻♀️
Mac and cheese with benefits! You made me laugh out loud several times during this one. Thanks, I needed that. Also, this looks delicious!
Fabulous as usual. Love how he didn’t try to jazz it up. Nothing stopping us from adding chilies, garlic, bay leaf, or mushrooms.
I love you chef, this video made my day, the recipe is easy enough for me (not a great cooker) to do yay 😁
No such thing as a great cooker. We all learn by trying. If you can do this there are many other things you can do. Find recipes like this that you are comfortable with and you will be amazed at how much you progress. Don't be discouraged by things that don't turn out perfectly.
Thanks Chef J for the inspiration. Changed up the basic recipe by adding crimini mushrooms and diced carrots in when sweating the onions. Skipped the cheddar but added in some pepper jack. Also added diced green chilies. Yes we did ENJOY.
I make my sauce with a good amount of cut up sauteed mushrooms, also, as well as the sauteed chopped onions, and a little thyme. I use half and half, but don't add cheese in the sauce.
Before I take it off the stove I add a splash of sherry or white wine in it.
When I put it in the casserole dish I cut up chunks of cheddar cheese into it, so that you get melted cheese in your spoonfuls, too. I sprinkle some more cheese on top and then crumble up potatoe chips over the cheese. (I'm from Wisconsin, and a cheesehead, as you can probably tell.)
Other than these things, ours is quite a bit alike.
Oh, and no Worcester sauce either, but a touch of thyme is delish in it.
Sounds delicious. Thanks for the variation!
My mom used to make this, haven’t had it in 20 years or so. Must give this a try, thanks again, for everything
for a moment around 2 mins i though Chef John was cooking his sauce without pants, but they were just tan pants. which is good, don't want to burn your sausage and eggs
Lol, that was a good one friend
I came to the comments cause I was sure he was pantless.
🤣🤣🤣🤣🤣🤪🤪
ruclips.net/video/3wXNIBaDdB8/видео.html
Mutton patties RAMADAN SPECIAL FROM🇮🇳
BRAHHHHAHAH!
Always has been my favorite, Thanks Chef!!! Ok, so, what is this...Salad..., that you speak of? It has peas in it, that makes it a salad!!! Mom's didn't have cheese in it, but I'll compromise, and make two, one with cheese, one without, eat both, and get back with you, whether I've made a decision or not! (Actually, I'll make 3, Mom's was the Campbell's Cream of Mushroom version, and I really love it), WHAT? you wanna live, FOREVER?????
One of my favorite meals to make on the boat, just replace the tuna with salmon and the crew will never complain
I made this last night with the potato chip option. The way I measure success is not a verbal compliment but are my family going back for more, which they did. In fact, my wife packed this for her lunch today.
When they eat the leftovers the next day THAT'S SUCCESS!!
Looks so good, i will have to try this :) Thank you for sharing.
Not to insult The Chef of "You are the Cahuna Rock-and-Roll of Your Tuna-Noodle Casserole", but my first thought of the title of this video reminded me of my mid-70s college dorm life, where we had our choice of 3 or 4 college cafeterias that served slight variations of the same menu on any given day. Tuna Noodle casserole was a staple in the rotation. For me, a few shakes of Tabasco sauce on Tuna Casserole was plenty fine. Today, I might even riff on Chef John's preparation in memory of those days (although an oft-used herb of the era has clouded some memories). Cheers!
I'd love to try it with changing the "chicken of the sea" with chicken.
Hatch green chile is a delicious addition. Love you, Chef John!
So might RoTel, but this is a kids-inclusive menu, and kids and some adults can't handle heat. You can doctor it to your own taste.
You could do this with toucans, but it's hard to find them packed in olive oil, so tuna fish is probably easier.
Toucans are good, but spotted owl, now that's where it's at...
@@drwgisblaidd2650 lol
I cannot lose weight because of your recipes! Or, I could say, I cannot stop the joy of cooking and taste you share. Thanks Food Wishes!
I'm on the high carb high protein diet too! Mine includes alcohol also!
That's as good an excuse as any from an alcoholic.
Two small glasses of red wine per day is actually healthier than no alcohol per day. Keeps arteries from plugging up with plaque. No shit!!!
I've been on the alcohol diet since 1996
My grandmother made a similar recipe every friday! One of my favorite dishes
Chef John, Instructions not clear: tried to use toucans instead of your tuna, Birds are pissed.
Ha! Good one!
but fish rejoiced ! ; ]
🤣
LOL 👍💙
😹
Your content has made a big difference for me. Thanks to this treasure trove of great recipes along with clear and easy to follow instructions and great tips and tricks I've learned useful new skills and I'm eating much better, both in taste and nutrition. Before, I bought ready-made food and ordered takeout all the time, now I basically don't do that at all. I'm also wasting a lot less food because of what I've learned and the vast selection of recipes which makes it so I can find something to do with what I've got in the fridge before it goes bad. And because I'm making my own food and wasting a lot less I'm also saving quite a bit of money. So thank you so much, Chef John!
This one looks great, will be trying it soon. Hope using egg noodles isn't essential because the only egg noodles I could find was tagliatelle and I thought that wouldn't be right for this.
You are the The Mole of your Tuna Noodle Casserole.
Love the way he says "That's right" near the beginning of each video 😃👍
The flesh colored pants always throw me for a sec. 😄
Omg this dish has been in my family literally for 100+ years. My grandma's mom taught her to make this.
So your way is your way, it's different than mine, but similar outcome (main difference is I use canned cream of mushroom soup instead of the onion bechamel type sauce) : the one thing I'd say you MUST add to this casserole ALWAYS is canned whole green chiles. The tart-green chiles you see in stores. Beyond essential, it truly makes the dish.
Sorry I had to add my two cents, I've made this for so long and love this casserole
"We are now down to our optional but mandatory step." 😄
That buttery voice helps my day go fast.
I was just transported to my childhood!
Same
Looks wonderful. I brown fresh mushrooms in butter, and drain them well, before adding them, too. We save the bottom of the bags of Dorito Nacho chips for the absolute BEST topping. This is true comfort food for us. I'm having left-over tuna noodle casserole for dinner, this evening!!! It was so good a couple of days ago, hubby and I are both looking forward to it, again!
Does this mean we'll finally get the Tuna Ventresca Stuffed Shells Director's Cut? Its been 10 years. Or do we have to wait 25 years like we did for the Blade Runner Final Cut?
How does this comment make any sense?
@@shibaimtiaz7695 he's smokin weed
I just made a version of this with almond milk tonight. Well received, great success. Very nostalgic childhood dinner. Thanks as always Chef John.
"You are afterall the Sally Bowles of your casseroles" *Chef John's voice*
😂😂
You are the Camilla Parker Bowles of your casseroles!
@@donlapham1265 Woah!!!!
Always love the theatre references, Chef - it's nice that you throw a crust of bread to your senior subscribers every now and then.
@@donlapham1265 Some appreciation for the Duchess, I see you! :D
I got inspired and made this for dinner. I've been cooking tuna noodle casserole all my life - just needed to be nudged to make more than my usual amount of sauce, and make it thinner. Added a small can of jalapenos, just for the heck of it. Best ever. Had two servings and two glasses of wine. Happy end of the week to me!!
Dooh, I just made tuna casserole for the first time 2 days ago.
I'll use your recipe the next time I make it.
Funny I just made it too
I've had the ingredients in my kitchen and now am glad I haven't made it yet!
We made it today and turned out exactly like in your recipe. We will do again. Thanks Chef John !
Needs mushrooms and try French's fried onions at the last 4 mins of cooking for a crispy flavorful topping!
I always top my mac and cheese with fried onions!
since I've got the butter and skillet out, I go ahead with 4 or 5 sliced mushrooms to the chopped onion/garlic mixture. I pour on a can of fried onions as the topping. I'm a fan and supporter. I spread your name around at every opportunity. You cook chicken paprikash very much as did my Hungarian grandmother (yes, she did make spaetzle.)
I prefer to finish my topping off with a little bit of garlic paprika and oregano in with the bread crumbs
And a little dill in with the tuna for a more butterer rich flavor😋
Huh. I put dill in tuna salad. Never thought to put it in tuna casserole. I'm going to try that!
I almost did basil but i chickened out
I'm so glad I found your channel! Actually learning to cook what I once thought were complicated dishes! Thanks for sharing your knowledge and wit!!👵
When I was a kid, my mother used to make some horrid version of this that involved cream of mushroom soup, peas and velveeta cheese. I hated it. She also had a knack for making it on a day when they had something just about as horrible in our school cafeteria and I wouldn't eat lunch that day. I would come home starving and be greeted with the smell of this casserole baking and honestly, I thought I would throw up. Needless to say, I did not ever eat that slop and spent many a dinner dining on a peanut butter sandwich instead of a hot meal. To this day I cannot eat anything with mushrooms or mushroom soup in it or peas. I have to thank you for this version that does NOT involve gray, canned cream of mushroom soup. In the past, I have put tuna in my mac and cheese, but this looks so much tastier. I will however, swap out the peas for carrots or broccoli. I am making this today and it will be the first time since about 1971 that I have eaten tuna noodle casserole.
@Carpe Diem HaHa. I am with your son. Something about mushrooms just really grosses me out. However, this recipe turned out really well! I was quite happy with the results. I will be keeping this recipe! My husband liked it quite a bit as well. For what it's worth, my husband hates mushrooms also and that goes back to his mother forcing him to eat cream of mushroom soup for his dinner, which then made him throw up. . He does however like peas, but not green beans. I love green beans but hate peas.My parents used to force me to eat them as well as cooked egg yolks. I am talking sitting at the table for hours until I did, so to this day I do not eat mushrooms, peas or hard cooked egg yolks. I know, I am very weird but sometimes those childhood experiences stay with you. LOL!!!!!
Does anybody else love it when he says "and that's it" right before putting his masterpieces into the oven?
“Optional, but mandatory”
That’s government speak!
I made this today with gluten-free Brown Rice pasta shells, and lactose-free cream. Hubby couldn't stop eating it!! lol I did however have to add his favorites: mushrooms, which I sauteed and added to the sauce. Also added fried onions to the top crumble mixture. So yummy! Thanks chef!