I’m positive that I never actually had tuna noodle casserole as a child because when I was thinking about recreating it, I called my mom to confirm that it wasn’t in her regular cooking rotation.
That said, for some reason I have memories of horrible tuna noodle casseroles as a child. I’m not sure if these memories are from school cafeteria versions or just implanted nightmares of goopy dishes. After all, it’s not a sexy dish and has had a bad reputation for as long as I can remember.
As with most dishes though, it should be no surprise that it turns out like crap if you put crap into it. Use some canned soup, cheap tuna, and flimsy pasta and you’re going to end up with a disaster in a baking dish.
- 8 ounces fusilli pasta
- 2 tablespoons olive oil
- 6 ounces Cremini mushrooms, sliced
- 1 large shallot, diced
- 2 cloves garlic, minced
- 1/2 jalapeno, seeded and minced
- 2 cups purple kale, minced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 1 cup cheddar cheese, grated
- 1/4 cup sour cream
- 1 teaspoon fresh thyme
- 6 ounces flaked tuna fish
- 1/2 cup Panko bread crumbs
- 1/2 cup Parmesan cheese, grated
- Salt and pepper
- Unsalted butter, for pan