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Tuna Casserole



Ingredients:


  • 2 cans of tuna

  • 12 oz egg noodles

  • 3 chipotles in adobo sauce

  • 1/2 of an onion

  • 2 green onions 

  • Small bunch of cilantro 

  • 2 garlic cloves

  • 1/4 of a cup of tomato sauce

  • 1/2 tbsp Mexican oregano

  • 1 tsp black pepper

  • 3 1/2 cups of milk (extra creamy add 1 cup of heavy whipping cream)

  • 1 cup mozzarella cheese 

  • 2 tbsp tomato chicken bouillon 

  • 1 1/2 tbsp AP flour 

  • Optional topping - 1/4 of a cup cotija cheese or parmesan + 1/2 cup panko crumbs, crema fresca, and chives.

Instructions:

  1. Preheat your oven to 375°F. Bring a pot of salted water to a boil. 

  2. Remove the seeds from the chipotle peppers. Finely chop them until they are in small bits. 

  3. Melt 3 tablespoons of butter in a saucepan over medium heat. Add the chopped onions and minced garlic. Sprinkle with a pinch of salt. Cook for 2-3 minutes until the onions are translucent. Add the all-purpose flour and mix well. Cook for another 40 seconds. Gradually add the cold milk, stirring continuously to prevent lumps. Add the tomato sauce, chicken bouillon, Mexican oregano, finely chopped chipotle, and black pepper. Mix well. Reduce the heat to low and continue to stir until everything is well combined. Turn off the heat and add the cheese. Stir until melted and well combined. 

  4. Once the water is at a vigorous boil, add half of the egg noodles. Stir and wait for the water to return to a vigorous boil before adding the rest of the noodles. Cook according to the package instructions (about 9-11 minutes). Drain the noodles. 

  5. In a small bowl, combine the panko crumbs with 2 tablespoons of melted butter. Mix until all crumbs are coated. Add the Cotija cheese (or parmesan) and mix well. Set aside. 

  6. In a large bowl, combine the drained noodles with the sauce. Gently fold in the tuna, green onions, and chopped cilantro. Butter a casserole dish and pour the mixture into it, smoothing the top. Sprinkle the panko crumb mixture evenly over the top. 

  7. Bake in the preheated oven for 25-30 minutes. Check at 25 minutes to ensure the topping is not burning. The casserole is ready when the top is golden brown. Optional: add some crema fresca and garnish with chives. Serve hot.

Tips:

Ingredient Substitutions:

  • If you don't like tuna, you can use chicken instead. Similarly, if you don't have Cotija cheese, Parmesan cheese is a good alternative.


Feel free to customize the recipe to your liking and preferences. Enjoy your creamy Mexican chipotle tuna casserole!






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