You’ll never go back to a bland condensed soup based tuna casserole after trying this home made version.
Herbs de Provence, which seasons the bread topping, is a mixture of herbs that can be used in vegetable dishes, stews, grilled meats and breading for oven baked dishes. It is easy to mix up and I’ve included Emeril Legasse’s version, which is what I use, below the tuna casserole recipe.
Tuna Casserole from Scratch
1/2 cup butter
16 oz uncooked medium egg noodles
1 onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
16 oz mushrooms sliced
1/2 cup all-purpose flour
4 cups milk
1 cup bread crums
1 tablespoon herbs de provence
2 cups sharp cheddar cheese
1 1/5 teaspoons salt
1/5 teaspoon pepper
2 teaspoons dill
4 - 6 0z cans tuna, drained
- Spray 9x13 inch pan with cooking spray and set oven to 350F.
- Cook egg noodles as per instructions on package.
- Saute onions, celery and garlic until clear.
- Add mushrooms and cook until all water is evaporated and they are soft.
- In separate pan melt 1/2 cup of butter.
- Wisk flour into butter.
- Add milk to flour/butter mixture while continuing to wisk.
- Let cook for about 5 minutes over medium heat until thickened, stir occasionally.
- Add salt, pepper and dill.
- Add drained noodles, tuna, and mushroom mixture.
- Pour into prepared 9x13 pan.
- In small dish stir herbs de provence and bread crumbs together.
- Sprinkle bread crumbs over casserole.
- Sprinkle cheese over crumbs.
- Bake for 25 min in preheated oven.
Herbs de Provence
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.