How To Make Tuna Or Chicken Casserole | Rachael Ray

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat options lower calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber; elbow macaroni is often less expensive.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna is healthier but more expensive; salmon is a cheaper alternative.

Start with mis en place: prepare a leek, shallots or onion, celery, and carrot for the tuna casserole.

In a pan, melt butter over medium to medium-high heat and add thyme, shallots or onion, garlic, and leek to soften.

In a separate pan for chicken, add finely chopped sweet carrot, salt, and pepper, and sprinkle in flour equal to the amount of butter used.

Stir the mixture in both pans.

Cook 12 ounces of extra-wide egg noodles in salted water for about 5 or 6 minutes, less than package directions.

To the tuna pan, add about 1/3 cup of dry sherry and stir.

Add about 1.5 cups of vegetable or chicken stock to both pans.

Add about 1.5 cups of half and half to both pans and let the mixture thicken.

Add two cans of tuna to the tuna pan, breaking it up with a fork, and brighten it with a squirt of lemon juice.

In the tuna pan, add defrosted frozen cooked sliced mushrooms, and then half of the cooked egg noodles.

Combine the mixture in the tuna pan, adding peas and carrots.

Transfer the mixture to a baking dish and top with a crunchy topping made of Parmigiano Reggiano cheese, parsley, and crushed crackers or breadcrumbs.

If desired, add dill and chive on top before baking.

Optionally, add crispy onions for extra crunch.

Bake in the oven until browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens