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

Видео Making YouTuuba Tuna Casserole канала youtuuba