Making YouTuuba Tuna Casserole
In this video, I describe a recipe I like for tuba casserole (I did NOT originate this recipe). This is essentially a "from scratch" recipe, and does not use things such a cream of mushroom soup that many tuna casserole recipes call for. The complete, detailed written recipe follows below:
YouTuuba Tuna Casserole
Utensils:
9” x 12” baking pan (glass better, metal OK); “baking pan”
Saucepan or frying pan “pan”
Pot to boil noodles in “pot”
Deep dish or soup bowl “bowl”
Stirring spoon
Spatula
Definitions:
tsp = teaspoon
Tbsp = tablespoon
Ingredients:
PAM/non-stick spray/vegetable shortening for baking pan
12oz egg noodles
3 tsp butter
1 medium/large white onion
3 cloves minced garlic
3 Tbsp all-purpose flour
2 cup chicken broth
1 cup milk (2% OK)
Black pepper (optional, to taste)
2 cans “solid white albacore tuba” (other varieties not so good)
2 cup (12 oz bag)frozen green peas
2 cup (8 ox bag) shredded cheddar cheese (mild, not medium sharp or sharp)
1 cup ‘regular’ “Panko” bread crumbs
1/4 cup grated Parmesan cheese
3 tsp (at least) extra virgin olive oil
Procedure:
Preheat oven to 400°F
Lightly coat inside of baking pan with PAM, etc.
In pot, prepare egg noodles according to instructions on bag/box (drain when ready)
In pan (not baking pan) melt butter over low heat
Dice half of onion, and sauté in pan for 5 minutes
Stir garlic and flour into contents of pan
Stir chicken broth and milk into contents of pan
Stir in fresh ground black pepper (optional)
Raise heat slightly and simmer contents of pan, stirring every couple minutes, until thickened
Break tuna up into smaller pieces (work tuba around in your hand)
Stir tuna and peas into contents of pan
Pour cooked noodles into prepared baking pan, stirring to prevent noodles from sticking into clumps
Pour sauce from pan over noodles in baking pan
Thoroughly stir sauce into noodles
Distribute grated cheese evenly over top of contents of baking panel
In bowl, put Panko bread crumbs
Add Parmesan cheese and drizzle olive oil to bowl, and stir to get crumbly texture, adding more oil a little at a time and stirring thoroughly before deciding if more oil is needed; total oil used should not be much more than a few teaspoons
Evenly sprinkle contents of bowl over top of contents of baking pan
Place baking pan in oven for 20~25 minutes until top is ‘golden brown’
Remove baking pan from oven and place on cooling rack (etc); serve (allowing pan to cool for a couple minutes before serving will result in casserole holding together better)
Freezing:
Allow unused casserole to completely cool in the baking pan
Portion the casserole into freezer bags/tubs, removing as much air as possible before sealing
Mark bags for no more than 3 months after date of preparation (it does not keep well for longer)
Place in freezer
Unfreezing for consumption:
Leave freezer bag in the regular refrigerator for 24 hours (or at least overnight), remove from fridge and let stand at room temperature for 30 minutes
OR, thaw in the microwave
Reheat thawed casserole in baking-safe container (no lid), using oven or large toaster oven; suggested 350°F (determine time according to size of portion